Our kitchen is small and the menu is short, which means everything on it has to be right. Marinades for the al pastor, leche de tigre for the ceviches, salsas made the same morning — none of it comes out of a tub.
What the work is
Prep during the afternoon, service in the evening. Depending on where you fit best you run the plancha or the cold section. It is a real kitchen job, not assembly: you will be tasting, adjusting and being told when the salsa is not sharp enough.
What we are after
Some kitchen experience, and an actual interest in Mexican and Peruvian food. You do not need to know these dishes already — we would rather teach someone who wants to learn them than hire someone who is bored by them.
What you get
Horeca cao, staff food, and a kitchen where you get to cook rather than reheat. Hours in consultation; evenings are the core of it.