Chef de partie (Tapas) 
(14218)

SIRO Boka Place is more than a hotel – it’s a movement; a global lifestyle brand where world-class wellbeing meets exceptional hospitality – through a combination of state-of-the-art fitness, nutrition, sleep, recovery, and mindfulness facilities in purpose-designed destination hotels. Our hotels empower guests to unlock peak mental and physical performance, no matter who they are, or what they’re striving to achieve. We realise exceptional, immersive lifestyle destinations where you can live without compromise.

Nestled between pristine blue Adriatic waters and mountains of conserved greenery, SIRO Boka Place, Montenegro offers coastal city charm and boundless opportunity. Unlock your potential and embark on a new adventure as part of a community passionate about fitness and wellbeing.

This is a summary of the key duties and responsibilities related to the position below and include the skills, experience and educational background required by the employee, as well as the competencies and behaviors that are expected at this level.

Please take your time to read through it, sign the acknowledgement and hand it back to Human Resources.

• Position                              Chef de Partie
• Level                                   TL
• Department                       Food & Beverage Culinary
• Reports to                          Chef De Cuisine
• Subordinates                     Demi Chef de Partie, Commis

• Working time:                    Full

Job Summary

Manage and organize the mise en place and performance for the respective section in the kitchen. Always contribute to the production of the highest possible food quality in the delegated section. Responsible for ensuring that the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards. Raise the necessary market list and internal transfer request. Log in with all hygiene requirements.  

Key Duties and Responsibilities

• Is present/cooking on the line during the outlet’s operating hours  
• Support the production flow of the organization and provide support outside the area of responsibility when requested by the direct report.  
• Take ownership of special dietary guests, follow instructions based on their requirements, and take responsibility for their satisfaction.  
• Constructively report poor performance, conflicts, and difficult situations to achieve positive results  
• Assist the Sous Chef in supervising culinary operations within the outlet  
• Assist colleagues, in supporting culinary teams, if required, to enhance team spirit, and develop credibility, respect, openness, and trust.  
• Maintaining a positive mood throughout the Team.  
• Train, and develop the Culinary colleagues, according to the monthly training plan, comment cards, hygiene reports, and any other highlighted areas for fine-tuning/development that would benefit the department  
• Assist the Sous Chef in menu implementations in a timely manner with necessary plating guides, recipes, food pictures, and costing  
• Assist the Sous Chef to create and develop new dishes and recipes, by keeping up with the latest market trends  
• Ensure the food cost is in line with the budget as well as kitchen operating supplies and kitchen energy costs  
• Prepare and control daily and weekly market list  
• Assume responsibility in the absence of the Sous Chef  
• Have a complete understanding of and adhere to the company’s policy on Safety Procedures and Practices.  
• Have a complete understanding of and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices  
• Monitor cleanliness and hygiene of all areas of responsibility in collaboration with stewarding and the Hygiene.  
• Conduct weekly inspections and walk through of all kitchens, together with Engineering and Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipment, and clean hygienic kitchen with documented follow-ups  
• To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets  
• Ensures that all the required food transfers are completed to the appropriate outlet  
• To assist in the development of a safe and clean working environment  
• Be aware of cybercrime and common scams as communicated by the Kerzner Global IT team, filter and detect these attempts, and ensure that guest and company safety is protected.
• Any other duties as assigned by Culinary Director himself or through Culinary leadership.  

• Minimum 5 years experience as Commis or currently a Chef de Partie in an International luxury hotel or restaurant  
• International experience preferred  
• Must have a culinary certificate, accredited education requirement, or equivalent 7 years of experience  
• Excellent communication skills  
• Ability to work in a multicultural environment  
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace  
• Computer knowledge, email, office package  

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.