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 while driving guest and employee satisfaction.

Key responsibilities

• Oversee daily kitchen activities, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Manage support functions such as dish room operations and purchasing.
• Lead, coach, and develop the kitchen team, setting performance standards and monitoring results.
• Maintain strict sanitation and food safety standards.
• Control budgeting, purchasing, and inventory to maximize financial performance.
• Implement new cooking techniques and equipment, and ensure staff are trained accordingly.
• Collaborate with property management to align staffing levels with service and financial goals.

Required profile

• High school diploma or GED with at least 6 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 4 years of experience.
• Proven ability to lead large kitchen teams and manage multiple food service outlets.
• Strong understanding of sanitation, safety, and food‑quality standards.

Required skills

What we offer

• Full‑time, on‑site position in a dynamic hospitality environment.
• Opportunity to shape culinary standards across diverse service areas.