Demi Chef de Partie 
(14222)

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

• Working time:                    Full

Job Summary

Responsible for the daily food preparation and duties assigned to meet the set standard and qualities. An essential responsibility of this role is to support the Food and Beverage Preparation Team by performing duties including preparation of mise en place, setting up food equipment, assisting in food preparation, and maintaining hygiene (HACCP) according to the hotel and local health authority’s standards.

Key Duties and Responsibilities

• Is present/cooking on the line during the outlet’s operating hours.
• Adhere to SIRO Boka Place quality standards, SOPs and recipes.
•  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 Chef De Partie or Chef de Cuisine with the culinary operations of a specific kitchen or outlet
• Create a positive & professional working environment throughout the kitchen
• Maintaining a positive mood throughout the Team.
• Relay any breakdown-related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re-occurrences
• To 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
• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods, and plating standards in your outlets
• Prepare and control daily and weekly market list
• To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering Response
• To expedite orders on the line, if required
• Conduct weekly inspections and walkthrough of all kitchens, together with Engineering and Stewarding
• Departments, monitoring maintenance and ensuring the good working order of operating equipment, and clean hygienic kitchen with documented follow-ups
• Adhere to all pre-determined set-up times and breakdowns for each meal period-event
• Follow all control and key procedures
• Ensure all “quality ingredients” are accurately ordered, received, and stored following F.I.F.O. rotation
• Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, and buffet setups, with an emphasis on maximizing production
• 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 Executive Chef himself or through Culinary leadership.

• Minimum 4 years experience as Commis or currently a Demi 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.