Chef de Partie — Poissonnier

Responsibilities

• Manage fish and seafood station for French bistro menu
• Source overnight deliveries from Pacific coast and Gulf — sourcing management is critical for inland SMA
• Execute classical French fish preparations — sole meunière, moules marinières, seafood bisque
• Produce fish stocks and fumet
• Verify quality and freshness of all incoming seafood deliveries

Requirements

• 2–4 years kitchen experience with fish cookery background
• Classical French fish technique
• Meticulous quality assessment skills for inland city seafood sourcing
• Supplier relationship management

Benefits

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

Work environment

French bistro kitchen in San Miguel. Inland location requires careful supply chain management for fresh seafood — this is a professional challenge that sharpens sourcing skills.

About the role

Making exceptional fish cuisine in an inland colonial city requires skill and commitment beyond a coastal kitchen. SMA's expat clientele notices the difference between fresh-sourced and carelessly sourced fish.