Job Description

Chef de Cuisine

(18510)

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.

About the role

Responsible for the food production quality of the restaurant/outlet assigned, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties. Recommending and executing training programs for the development of staff practices and specialist skills in the area of food and kitchen management.

Key Duties and Responsibilities

• Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
• Ensures that project/department milestones/goals are met and adhering to approved budgets.
• Responsible for the mentoring, motivation and development of subordinates. Instilling a positive working attitude.
• To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveler.
• Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
• To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.
• Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the restaurant/outlet’s kitchen. This planning is to effectively utilize the available staff in order to maintain consistent standards of production quality.
• To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlet’s kitchens.
• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff.
• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.
• To ensure that all Food Safety standards (HACCP / DIVERSEY / FSMS) are followed to the fullest.
• To liaise with event organizers and Restaurant Manager in developing methods and creative practices used in the production and delivery at the resort’s food services thereby contributing to the guests enjoying a unique experience at the resort.
• To be responsible for the organization and quality control for the resort’s specialized catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements.
• To assist with any other duties as required by the line manager or another member of the management team.
• Represent the Executive Chef in his/her absence.
• 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.

Skills, Experience & Educational Requirments

• At least 4 years’ experience at a similar level.
• Excellent Communication skills.
• Minimum 10 years’ experience in a restaurant or catering institution with recognized high standards.
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Workplace training from within a high standard hotel environment.
• Certified qualification as Chef from a recognized institute.
• Knowledge of catering operations and kitchen practices within the catering industry.
• An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment.

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.