Chef de Partie — Grill Station

Responsibilities

• Manage grill station — proteins, charcoal and gas grill techniques
• Prepare and plate to recipe specs with consistent presentation
• Oversee 1–2 commis assigned to station
• Maintain station setup, stock, and cleanliness at all times
• Communicate timing with expeditor during service

Requirements

• 2–4 years professional cooking experience
• Strong grill technique knowledge — dry heat, resting, temperatures
• Fast, accurate under service pressure
• Reliable and punctual

Benefits

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

Work environment

Specialty à la carte kitchen inside a premium resort. Smaller brigade than main buffet kitchen. Precision and presentation are expected on every plate.

About the role

High energy during service, tight team environment. Strong stepping stone from commis to sous chef track.