Chef de Cuisine

About the role

The Chef de Cuisine is accountable for the quality, consistency and overall production of the restaurant kitchen. You will lead the culinary team, manage food‑related functions and ensure guest satisfaction while adhering to budgetary and sanitation standards.

Key responsibilities

• Supervise daily kitchen operations, ensuring compliance with Food & Beverage policies and food safety regulations.
• Develop, design and update daily and seasonal menu items.
• Plan and manage food quantities, plating requirements and purchasing.
• Maintain proper food handling, storage and temperature controls.
• Train, coach and evaluate kitchen staff, fostering a collaborative environment.
• Monitor production needs, estimate daily output and control costs.
• Ensure all legal and regulatory standards are met.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage shift operations.
• Strong communication skills and a focus on guest and employee satisfaction.

Required skills

What we offer

• Opportunity to work in a reputable property in Rabat.
• Professional development and training.
• Competitive compensation aligned with experience.