Pizza Chef / Pizzaiolo

Responsibilities

• Manage pizza production — Neapolitan-style in wood-fired oven
• Produce and manage pizza dough (long fermentation, 24–72 hour cold proof)
• Execute pizza napoletana technique — stretching, topping, baking at 450°C+
• Maintain wood-fire oven and manage fire temperature throughout service
• Develop seasonal specialty pizza toppings with head chef
• Train assistant pizzaiolo

Requirements

• 2–5 years pizza specialization with Neapolitan or Artisan pizza background
• Mastery of high-hydration dough and wood-fire oven management
• Physical capability — managing a 450°C wood oven during service is demanding
• Speed and consistency during high-volume tourist service

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Developing the most sought-after specialty in Italian food tourism

Work environment

Wood-fire trattoria kitchen. Cancún's tourist zones support multiple high-quality Italian restaurants — the pizza market is significant. A skilled Neapolitan-trained pizzaiolo is in continuous demand.

About the role

Fire, dough, and timing. A Neapolitan pizza cooked at 450°C for 90 seconds is one of the world's most perfect foods. Your job is to produce it perfectly, at volume, night after night.