Chef de Partie

Company Description

Miramis is a collection of brands within Miramis Hospitality group, a hospitality, restaurant, and entertainment company in the luxury segment, headquartered in Sweden and owned by Qarlbo AB. Qarlbo is the family holding company owned by the Jonsson family, focused on long-term investments in other sectors as well, such as hydrogen, biodiversity, and real estate, with the ambition of creating a legacy for future generations.

The group’s portfolio spans Sweden and Italy. In Stockholm, Miramis operates Cirkus Arena and Restaurant, Backstage Hotel, and Hasselbacken, and is developing Gasometer, a new arena and cultural destination in the Gasworks area of Norra Djurgårdsstaden.

In southern Tuscany we find Hotel LA ROQQA, Scirocco Restaurant, and Isolotto Beach Club in Porto Ercole, Hotel Torre di Cala Piccola in Porto Santo Stefano, and the country estate La Capitana in Magliano in Toscana, which is undergoing a major repositioning project this year.

Position

We are looking for a Chef de Partie for 2027 summer season at our Hotel Torre di Cala Piccola, reporting directly to the Head Chef.

Your role and mission at Miramis:

As a Chef de Partie at Miramis, you will be a key figure in ensuring the excellence of our culinary services. You will be responsible for organizing and supervising your station, ensuring that every dish meets the highest standards of quality and creativity in our fine dining kitchen. This role allows you to fully express your passion for cooking, collaborate in the creation of new menus, and actively contribute to the development of our local gastronomic offerings.

Requirements

Requirements for the role:

• 3–4 years of experience in luxury, fine dining, Michelin-starred kitchens, or 5-star hotels, with at least one year as Chef de Partie;
• Hospitality school diploma or equivalent;
• Excellent mastery of classical and contemporary cooking techniques within your station (appetizers, first courses, main courses, etc.);
• In-depth knowledge of HACCP regulations, safety, and food allergens;
• Excellent organizational skills in managing time and resources for your station independently;
• Strong plating and dish decoration skills;
• Mastery of food preservation processes and rotation of ingredients (FIFO);
• Basic food cost management;
• Knowledge of English in a culinary context is a plus, as you may also have the opportunity to run cooking classes for our international guests.

Soft Skills that make the difference:

• Reliability and sense of responsibility;
• Team spirit and willingness to grow alongside others, with mentoring and training skills for junior staff;
• Calm management of stressful situations;
• Attention to aesthetic and qualitative details;
• Passion and curiosity for culinary innovation, openness to feedback, continuous learning, and improvement;
• Excellent communication skills, also in multicultural environments.

Other information

We like to call it “Total Reward,” because our compensation proposal takes into account several aspects.

Contract and compensation:

• Seasonal contract for 2027, approximately from April to October. Start and end dates may vary depending on the property and operational needs;
• Gross annual salary starting from €22.263, to which variable elements are added where applicable: public holidays, Sundays, night shifts, overtime/additional work, and tips; salary varies according to the candidate’s experience and is assessed during the individual selection process;
• Contract in line with the National Collective Labor Agreement (CCNL) for Tourism – Confcommercio, with a 5 working days + 2 days off schedule.
• Meal vouchers (Ticket Restaurant) of €8 for each day of work;
• For relocating employees : shared accommodation at our Staff Residence or apartment;
• Shuttle service to work for relocating employees without a car;
• Discounts and partnerships for health and personal care, training, travel, and entertainment.

Our recruitment process is structured as follows:

• Interview with the Hiring Manager
• Check of references and qualifications
• Offer followed by an intent letter

Why Miramis?

• An authentic, feedback-oriented environment where every contribution matters;
• Opportunities to learn from hospitality professionals;
• Clear objectives and Professional growth through training, mentoring, and coaching;<