Chef de Cuisine

About the role

The Chef de Cuisine will lead the culinary team at Conrad Rabat Arzana, creating innovative menus and ensuring an exceptional dining experience for guests and members. This senior position reports to the Executive Chef and plays a key role in maintaining brand standards and controlling food costs.

Key responsibilities

• Develop and contribute to seasonal and à la carte menus that reflect the brand’s culinary vision.
• Manage, coach, and motivate the kitchen brigade to maintain high standards of quality and efficiency.
• Ensure consistent dish quality and presentation across all service periods.
• Handle guest relations and resolve issues in the Executive Chef’s absence.
• Plan and oversee staff rotas to meet operational needs.
• Train and assess team members to uphold brand standards.
• Monitor and control food costs to support overall F&B revenue targets.
• Collaborate with other departments and understand cross‑functional impacts.
• Maintain strict compliance with food hygiene, health and safety regulations.

Required profile

• Proven experience as a Sous Chef or Chef de Cuisine in a hotel or upscale restaurant.
• Creative approach to food and menu development.
• Strong supervisory and leadership abilities.
• Positive attitude with excellent communication skills.
• Commitment to delivering high‑level customer service.
• Professional grooming and appearance.
• Effective planning and organisational skills.
• Eagerness to learn and adapt.

Required skills

• Menu creation
• Food cost control
• Kitchen brigade management
• Food hygiene compliance

What we offer

• Full‑time employment with a leading global hospitality brand.
• Opportunities for professional development and career progression.
• Dynamic, multicultural work environment.