Chef de Partie — Secondi / Main Course Station

Responsibilities

• Manage main course (secondi) station — meat and fish main preparations
• Execute Italian secondi classics — osso buco alla milanese, bistecca alla fiorentina, branzino all'acqua pazza
• Coordinate with sauce station for accompany sauces and contorni
• Maintain meat and fish station mise en place
• Ensure portion consistency and presentation standards

Requirements

• 3–5 years kitchen experience with Italian cuisine background
• Knowledge of Italian secondi cooking techniques
• Speed and coordination during service timing
• Protein cooking mastery

Benefits

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

Work environment

Hotel Italian restaurant kitchen. 5-star hotel Italian restaurants in PV maintain formal Italian brigade structure with clear station responsibilities.

About the role

The main event. After pasta and antipasto, the secondo defines the meal. Executing a perfect osso buco that has braised for six hours alongside a crisp gremolata — this is Italian cooking at its most generous.