Chef de Cuisine – Restaurant Kitchen Lead

About the role

The Chef de Cuisine is accountable for the quality, consistency and production of the restaurant kitchen at the Rabat Marriott Hotel. The role combines hands‑on culinary talent with leadership of the kitchen team, menu development, purchasing and budgeting to ensure guest satisfaction and operational efficiency.

Key responsibilities

• Develop and design new menu items and artistic presentations.
• Supervise kitchen shift operations, ensuring compliance with Food & Beverage policies, sanitation and storage standards.
• Plan and manage food quantities, plating requirements and daily production estimates.
• Lead and coordinate the kitchen team, providing coaching, cross‑training and performance monitoring.
• Set and monitor kitchen performance, budget and safety goals, aligning with overall property financial objectives.
• Deliver exceptional guest service by handling complaints, gathering feedback and continuously improving service standards.
• Conduct HR activities including training, performance appraisal, discipline procedures and participation in hiring.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience.
• Or a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related) with at least 2 years of relevant experience.