Chef de Partie — Rôtisseur / Grill

Responsibilities

• Manage grill and roast station — steaks, duck, chicken, lamb
• Execute classical French protein cookery — steak au poivre, duck magret, côte d'agneau
• Prepare station mise en place and portion all proteins
• Coordinate with sauce station during service
• Maintain grill and station cleanliness

Requirements

• 2–4 years kitchen experience with protein cookery background
• French brasserie cooking knowledge
• Physical stamina and speed on a busy hot station

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

French brasserie kitchen in Playacar — Playa del Carmen's upscale gated resort zone. Volume service with structured brigade. More organized than central Playa restaurants.

About the role

Hot, fast, physical. Grill station during full service is one of the most demanding positions in any kitchen. But there's nothing like executing 60 perfect steaks in 90 minutes.