Chef de Cuisine - Rabat Marriott Hotel

About the role

The Chef de Cuisine at the Rabat Marriott Hotel is accountable for the quality, consistency and production of the restaurant kitchen. The role combines hands-on culinary work with leading the kitchen staff and managing all food-related functions, including menus, purchasing, staffing and food preparation. It is a full-time management position.

Key responsibilities

• Develop, design or create new applications, ideas, relationships, systems or products for the restaurant, including artistic contributions.
• Supervise kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures.
• Maintain food preparation, handling and storage standards, and follow proper handling and temperatures for all food products.
• Plan and manage food quantities and plating, estimate daily production needs and prepare and cook food for regular service and special guests.
• Assist in developing daily and seasonal menu items and check the quality of raw and cooked food.
• Lead and supervise cooks and kitchen workers, train staff on menu items, ingredients and preparation methods, and ensure cross-training and open collaboration.
• Manage day-to-day operations, set and support kitchen goals including budget goals, and investigate and follow up on employee accidents.
• Handle guest complaints, gather guest feedback and coach staff to deliver exceptional customer service.
• Participate in training, performance appraisals, progressive discipline and hiring of team members.

Required profile

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