Italian Restaurant Chef de Cuisine

Responsibilities

• Lead kitchen of resort's Italian signature restaurant
• Design menus honoring authentic Italian regional traditions — pasta fresca, risotto, branzino, osso buco, tiramisu
• Source imported Italian pantry staples — DOP San Marzano tomatoes, Parmigiano Reggiano, 00 flour, burrata, prosciutto di Parma
• Incorporate Caribbean seafood into Italian preparations — linguine alle vongole with local clams, grilled local fish Italian-style
• Manage brigade of 10–20 kitchen staff
• Engage with hotel guests — Italian restaurant guests expect authenticity and often have reference points in Italy itself

Requirements

• 6+ years kitchen experience with Italian cuisine specialization
• Training or stage in Italy preferred
• Mastery of pasta fresca — sfoglia, various shapes, regional pasta traditions
• Knowledge of regional Italian cooking — not just generic "Italian" but specific traditions (Roman, Neapolitan, Milanese, Sicilian)
• English conversational — international hotel guest engagement

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Working with premium imported Italian ingredients
• Strong resort career development path

Work environment

Resort Italian restaurant kitchen — professional, well-equipped. Italian restaurants in luxury resorts must balance authenticity with volume. Peak season service of 150–300 covers requires a highly organized kitchen.

About the role

Authentic Italian in the Caribbean. Guests who come to an Italian restaurant in a Cancún 5-star resort have expectations shaped by trips to Tuscany and Rome. Meeting those expectations is the challenge and the honor.