Pasta Chef / Sfoglino

Responsibilities

• Specialize entirely in fresh pasta production — sfoglia rolling, pasta fresca shapes
• Produce daily fresh pasta for restaurant service — tagliatelle, pappardelle, ravioli, tortellini, gnocchi, maltagliati
• Manage pasta dough production using 00 flour and fresh eggs
• Develop seasonal filled pasta recipes with chef
• Train commis in pasta technique
• Manage pasta station inventory and mise en place

Requirements

• 3–5 years kitchen experience with Italian pasta specialization
• Mastery of fresh egg pasta dough — sfoglia technique (hand-rolled preferred)
• Knowledge of multiple pasta shapes and their regional origins
• Patience and precision — pasta production is methodical, repetitive, and unforgiving

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Developing one of the most respected specialized skills in Italian cuisine

Work environment

Italian restaurant kitchen with dedicated pasta production station. Quality Italian restaurants in Cancún source fresh daily-produced pasta rather than dried — your position is the foundation of the menu.

About the role

The sfoglino is the soul of an Italian kitchen. A hand-rolled sheet of pasta stretched to near-transparency, cut to perfect tagliatelle — this is ancient craft. In Cancún, you bring it to the Caribbean.