Chef de Partie — Garde Manger / Raw Kitchen

Responsibilities

• Manage cold and raw kitchen station combining garde manger classical training with raw food techniques
• Produce cold appetizers, vegetable carpaccio, raw ceviche preparations, fermented foods
• Execute refined cold plate presentations for tasting menu
• Manage fermentation program — kombucha, tepache, lacto-fermented vegetables
• Maintain cold kitchen and fermentation station hygiene and temperature monitoring

Requirements

• 2–4 years kitchen experience with cold kitchen background
• Interest in and knowledge of raw and fermented food techniques
• Strong visual plating skills
• Food safety understanding for raw and fermented products

Benefits

• IMSS, Aguinaldo, vacation + premium
• On-site accommodation, organic staff meals

Work environment

Wellness retreat kitchen with raw food focus. Calm, methodical working environment. Small, purposeful team aligned with healing food philosophy.

About the role

Cold, raw, living food. Garde manger in a Tulum wellness kitchen is about the vitality of ingredients. Your classical training gives you the precision; the philosophy gives you the purpose.