Chef de Partie — Risotto / Primi Station

Responsibilities

• Own the risotto and primi (first course) station
• Execute daily risotto specials — risotto alla pescatora with Caribbean seafood, risotto al parmigiano, seasonal variations
• Manage pasta service station — coordinate with sfoglino for fresh pasta production
• Produce minestrone and Italian soups
• Maintain station mise en place for high-volume service

Requirements

• 2–4 years kitchen experience with Italian cuisine focus
• Mastery of risotto technique — proper mantecatura, perfect consistency
• Understanding of Italian regional pasta traditions
• Speed and consistency — risotto is made to order and cannot be pre-cooked

Benefits

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

Work environment

Italian restaurant kitchen in a luxury hotel. The primi station is one of the most technically demanding in Italian service — risotto cannot wait.

About the role

The art of the risotto. Every risotto is made from scratch to order — from toasted grain to finished plate in 18 minutes. Your timing controls the entire table's meal rhythm.