Chef de partie
Stari Grad, Croatia
Stari Grad, Croatia
Maslina Resort is a five-star Mindful Luxury retreat on the island of Hvar, where nature, heritage, and heartfelt service meet by the shores of Maslinica Bay near Stari Grad. Luxury is not defined by excess at Maslina, but by authenticity, awareness, and care — for our guests, our people, and our island home.
Joining our team means becoming part of a community that values curiosity, creativity, and growth. We work with intention, collaborate with respect, and celebrate individuality, because people are at the heart of everything we do.
If you are inspired by meaningful hospitality and wish to contribute to a story that combines mindfulness, innovation, and genuine connection, we invite you to join us and help shape the future of Mindful Luxury on Hvar.
Learn more here:
https://www.maslinaresort.com/
https://drive.google.com/drive/folders/1EphFBybmCnoI5mV8RveAlqdkf7PmpTGf?usp=share_link
For the upcoming season, we are looking for Chef de partie
Running a specific section of the kitchen and supervising junior team members
Preparing food, beverages, and equipment needed for service in advance
Ensuring supplies are always adequate and placing orders on time
Managing daily ingredient availability
Cooking and serving dishes according to the menu and instructions from the Executive and Sous Chef
Guiding junior kitchen staff
Conducting shift briefings in the absence of the Superior
Performing inventory checks and other administrative tasks
Skilled in food preparation, cooking techniques and creating visually appealing dishes
Knowledgeable about culinary trends, nutrition, and menu development
Experienced with kitchen equipment
Fluent in English, both written and spoken
Able to manage inventory, order supplies, and maintain food safety and hygiene standards
Understanding of cost control
An effective communicator and team player, able to provide guidance and support to colleagues
Guest-oriented, focused on delivering an exceptional dining experience
A proactive problem-solver, flexible, and adaptable to changing guest and operational needs
Detail-oriented and creative, with the ability to innovate in food preparation and presentation
Capable of mentoring, training, and evaluating junior staff
Safety-conscious and aware of workplace risks
Eager to learn, grow professionally, and continuously improve skills
