Executive Sous Chef - Rabat Marriott Hotel

About the role

The Executive Sous Chef at the Rabat Marriott Hotel (Agdal, Avenue Inaouin) is responsible for leading the kitchen and all food-related functions. The role involves personally performing tasks while assisting in leading the staff, improving guest and employee satisfaction and maximising financial performance across the areas of responsibility.

Key responsibilities

• Supervise all kitchen areas (banquets, room service, restaurants, bar/lounge, employee cafeteria, dish room and purchasing) to ensure a consistent, high-quality product
• Guide and develop staff, including direct reports, and set performance standards
• Ensure food safety, sanitation and food-handling standards are met, and that employees hold the required certifications
• Provide direction for menu development and monitor the quality of raw and cooked food
• Manage day-to-day operations, handle guest complaints and coach staff on service
• Control controllable expenses such as food cost, supplies, uniforms and equipment, and take part in budgeting
• Train kitchen associates on cooking fundamentals and plate presentation, and administer performance appraisals for direct reports
• Work with the Banquet Chef and Catering department on food knowledge and menu composition

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related field
• 6 years of experience in culinary, food and beverage or a related profession, or 4 years with a degree