Sous Chef – Luxury Hotel

About the role

Four Seasons Hotel Rabat is seeking a Sous Chef to join its culinary team. Reporting to the Senior Executive Chef, the Sous Chef will lead kitchen operations, ensure adherence to Four Seasons standards, and contribute to menu development.

Key responsibilities

• Lead and manage daily kitchen operations, establishing efficient systems and processes.
• Assist in planning and developing recipes, ensuring consistent preparation and presentation.
• Maintain control systems to guarantee quality, portion consistency, and food safety.
• Monitor food shipments and inventory to ensure timely and accurate supply.
• Support the Senior Executive Chef in training and supervising kitchen staff.

Required profile

• Proven leadership experience in a culinary department, preferably within a luxury hotel environment.
• Strong understanding of Four Seasons culinary standards and quality expectations.
• Ability to work collaboratively with chefs, kitchen staff, and suppliers.
• Excellent organizational skills and attention to detail.

Required skills

• Recipe development
• Food preparation techniques
• Quality control procedures
• Portion control management
• Inventory and supply monitoring