Chef de Partie — Saucier

Responsibilities

• Manage sauce station — classical French sauces and contemporary applications
• Produce daily stocks and reduction sauces
• Execute protein accompaniments and pan sauce work during service
• Coordinate timing with rôtisseur and poissonnier
• Maintain station organization and mise en place

Requirements

• 3–4 years kitchen experience with classical French sauce training
• Consistent technique under service pressure
• Culinary school training preferred

Benefits

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

Work environment

Boutique hotel fine dining kitchen. Smaller than Cancún resort kitchens — more personal, with more responsibility per station. Playa's boutique hotel scene values quality over volume.

About the role

Steady and skilled. Boutique hotel kitchens demand consistent excellence. There are no production shortcuts here — every sauce is made from proper stock.