Executive Chef

About the role

The Executive Chef leads all kitchen operations for a hospitality property in Rabat, ensuring high‑quality food production across multiple outlets. This senior culinary professional combines hands‑on cooking expertise with strong team leadership to drive guest satisfaction and financial performance.

Key responsibilities

• Oversee daily kitchen activities for restaurants, banquets, room service, bar/lounge, and employee cafeteria.
• Manage food preparation, sanitation, and safety standards across all service areas.
• Develop and control budgets, purchasing, and inventory processes.
• Recruit, train, mentor, and evaluate kitchen staff, fostering a collaborative work environment.
• Introduce new cooking techniques and equipment, ensuring continuous improvement.
• Coordinate with support areas such as dish room and purchasing to maintain seamless operations.

Required profile

• High school diploma/GED with at least 6 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 4 years of experience.
• Proven ability to lead large kitchen teams and manage multiple food service outlets.
• Strong understanding of budgeting, cost control, and financial performance metrics.
• Excellent communication and interpersonal skills, with a focus on employee development.

Required skills

• Food safety and sanitation standards compliance.
• Advanced culinary techniques and menu development.
• Purchasing, inventory control, and cost management.
• Leadership and staff training capabilities.