Executive Chef – Luxury Hotel & Resorts

About the role

The Executive Chef will lead the culinary operations across Nobu Marrakesh’s hotel, restaurants, rooftop Riad, beach club and emerging concepts. Reporting to the General Manager, you will shape menus, control costs and ensure the highest standards of food quality and safety.

Key responsibilities

• Develop and price menus for all outlets, maintaining food and labour cost targets.
• Negotiate with suppliers, manage stock levels and oversee kitchen equipment inventory.
• Supervise mise en place, ensuring junior chefs follow recipes and hygiene standards.
• Implement and monitor HACCP, allergen documentation, temperature logs and internal audits.
• Lead, train and motivate a large culinary team, fostering a culture of cleanliness and excellence.
• Collaborate with sales, marketing and events teams to create special menus and costings for client requests.
• Analyse P&L statements, devise strategies to improve profitability and support executive meetings.
• Handle guest feedback in partnership with the restaurant General Manager to maintain consistent service quality.

Required profile

• Extensive experience in luxury hotel and resort culinary operations.
• Strong leadership and team‑management abilities.
• Deep knowledge of the Nobu brand, food hygiene and health‑and‑safety procedures.
• Excellent communication skills and ability to work cross‑functionally.
• Professional attitude with a focus on continuous improvement.

Required skills

• Food costing
• HACCP compliance
• Allergen management
• Inventory management
• P&L analysis