Chef de Partie — Sauté / Hot Appetizers

Responsibilities

• Execute hot appetizer and sauté station to precise recipe and plating standards
• Maintain full mise en place for service
• Supervise commis assigned to station
• Coordinate with Chef de Cuisine on timing and specials
• Maintain station cleanliness, stock, and waste log

Requirements

• 3+ years professional kitchen experience
• Fine dining technique knowledge — sauces, reductions, plating
• Precision-focused, detail-oriented
• Works well under the discipline of fine dining service

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Exposure to high-caliber culinary environment
• Learning opportunities from senior chefs

Work environment

Intimate fine dining kitchen. Small, skilled brigade. High attention to detail on every plate. Service is deliberate and precise — not rushed volume.

About the role

Quiet professionalism. This is craft cooking at its best in CDMX. You will learn more per shift here than anywhere else.