Chef de Partie — Risotto and Pasta Station

Responsibilities

• Own the primi station — risotti and pasta service
• Execute risotto to order — risotto alla milanese, risotto al tartufo, risotto di mare
• Manage pasta service — coordinate with sfoglino and execute sauce combinations for all pasta courses
• Maintain Carnaroli or Vialone Nano rice inventory and proper aging
• Work at speed — CDMX fine dining service timing is precise

Requirements

• 3–5 years Italian kitchen experience
• Perfect risotto technique — mantecatura, wave texture (all'onda), consistent finish
• Understanding of Northern Italian cuisine identity — butter-forward, rice-focused, truffle-friendly
• Speed under pressure

Benefits

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

Work environment

Northern Italian restaurant kitchen in Condesa. CDMX's Condesa Italian scene is competitive — restaurants here are frequented by Italian professionals, food journalists, and sophisticated local diners.

About the role

Northern Italy in Mexico City. Risotto alla milanese made with Mexican saffron alongside Carnaroli rice imported from Vercelli — the ingredients travel, the technique stays pure.