Chef de Partie — Risotto Station

Responsibilities

• Manage risotto and primi station in a fine dining Italian kitchen
• Produce risotto to order — risotto al pesce with Cortez seafood, risotto al tartufo nero, risotto alla milanese
• Source and manage specialty Italian rices — Carnaroli, Vialone Nano
• Execute pasta primi coordination with sfoglino
• Maintain perfect mantecatura technique under service pressure

Requirements

• 3–5 years Italian kitchen experience
• Perfect risotto technique — the mantecatura (finishing with butter and parmesan) must be executed correctly every time
• Understanding of Italian rice varieties and their appropriate preparations
• Speed under service pressure

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing contribution, staff meals, uniform

Work environment

Fine dining Italian kitchen in Los Cabos' ultra-luxury corridor. Service pressure is high; standards are higher. VIP guests and sophisticated Italian travelers will evaluate your risotto critically.

About the role

Risotto perfection at Mexico's finest address. A perfect risotto alla pescatora made with freshly caught Sea of Cortez seafood, served at a table overlooking the Pacific — this is why you chose this profession.