Chef de Partie — Antipasto / Cold Kitchen

Responsibilities

• Manage antipasto and cold kitchen station
• Prepare Italian antipasti — bruschetta, carpaccio, caprese, cured meat boards
• Source and manage imported Italian charcuterie — prosciutto, salame, mortadella
• Develop seasonal antipasto incorporating Yucatecan ingredients — local tomatoes, Yucatecan cheese, regional herbs
• Maintain cold station standards and hygiene

Requirements

• 2–3 years kitchen experience with Italian or general Mediterranean cold kitchen background
• Knowledge of Italian antipasto traditions
• Organized and detail-oriented
• Understanding of cold food safety (critical in Mérida's heat)

Benefits

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

Work environment

Italian restaurant cold kitchen. Temperature management is especially important in Mérida's climate — cold station discipline and cold chain integrity are non-negotiable.

About the role

The first impression in one of Mexico's hottest cities. A perfect caprese with locally-grown tomatoes and imported burrata arriving at the table cold and fresh — in Mérida's 35°C heat, that plate is almost miraculous. You made it so.