Chef de Cuisine – Restaurant Kitchen Lead

About the role

The Chef de Cuisine is responsible for the overall quality, consistency, and production of the restaurant kitchen in Rabat. 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 test new menu items, seasonal dishes, and special presentations.
• Plan and control food quantities, portioning, and plating requirements.
• Coordinate purchasing, inventory management, and storage to maintain optimal stock levels.
• Train, coach, and evaluate kitchen staff, fostering a collaborative and productive work environment.
• Monitor and manage the kitchen budget, controlling costs without compromising quality.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead a kitchen team and handle multiple responsibilities simultaneously.
• Strong understanding of sanitation, food safety standards, and local regulations.

Required skills

• Culinary techniques and food preparation
• Menu planning and development
• Inventory and purchasing management
• Food safety and sanitation compliance

What we offer

• Opportunity to lead a dynamic kitchen team in a reputable restaurant.
• Professional development and training programs.
• Competitive compensation aligned with experience.