Chef de Partie — Italian Antipasto / Starter Station

Responsibilities

• Manage antipasto and starter station for Italian restaurant service
• Prepare classic Italian antipasti — bruschetta, carpaccio, vitello tonnato, burrata e pomodoro, crostini
• Source and manage imported Italian charcuterie — prosciutto crudo, salame, mortadella
• Develop seasonal Caribbean-inspired antipasti
• Maintain cold station hygiene and temperature compliance

Requirements

• 2–4 years kitchen experience with Italian kitchen background
• Knowledge of classic Italian antipasto traditions
• Strong cold food preparation and presentation skills
• Familiarity with Italian charcuterie sourcing and service

Benefits

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

Work environment

Italian restaurant in Playa's hotel zone. Antipasto station sets the tone for the entire Italian dining experience — the first impression is yours to make.

About the role

The opening act. A perfectly assembled antipasto misto — creamy burrata, tissue-thin prosciutto, house-made bruschetta — announces to the table what kind of kitchen they're dealing with. Make the announcement clearly.