Chef de Partie — Italian Antipasto / Raw Kitchen

Responsibilities

• Manage antipasto and cold kitchen with Italian technique and wellness adaptation
• Execute raw and lightly cooked Italian antipasti — crudo di pesce, vitello tonnato, insalata caprese with local burrata and organic tomatoes
• Develop plant-based antipasto presentations using Tulum's seasonal organic produce
• Manage cold station during service
• Produce fermented condiments and preserved Italian-style ingredients

Requirements

• 2–4 years kitchen experience with Italian cold kitchen focus
• Interest in wellness cuisine adaptation of Italian traditions
• Strong visual plating ability
• Understanding of raw and fermented food safety

Benefits

• IMSS, Aguinaldo, vacation + premium
• On-site accommodation, organic staff meals

Work environment

Wellness hotel kitchen in Tulum's jungle zone. Organic, plant-forward focus. Your Italian training provides the structure; Tulum's philosophy provides the direction.

About the role

Italian antipasto as wellness. Locally-grown organic tomatoes with house-made mozzarella, cold-pressed olive oil, and jungle basil — insalata caprese at its absolute origin. That purity is what you're protecting.