Chef de Cuisine

About the role

The Chef de Cuisine will be responsible for the overall quality, consistency and production of the restaurant kitchen at the Rabat Marriott Hotel. The role combines hands‑on culinary work with leadership of the kitchen team, menu coordination, purchasing and budgeting.

Key responsibilities

• Maintain culinary standards, sanitation and food safety across all kitchen operations.
• Develop, design and test new menu items, seasonal dishes and artistic food presentations.
• Supervise shift operations, ensuring compliance with Food & Beverage policies and correct storage and temperature control of all food products.
• Plan and manage food quantities, plating requirements and daily production estimates.
• Coordinate purchasing, inventory and staffing to meet budgetary targets.
• Train and mentor kitchen staff, fostering teamwork and continuous improvement.

Required profile

• High school diploma or GED with at least 4 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with at least 2 years of experience.
• Proven ability to lead a kitchen team and perform cooking duties during shifts.
• Strong understanding of food safety regulations and sanitation standards.

Required skills

• Food safety and sanitation practices
• Menu planning and development
• Inventory and purchasing management
• Culinary techniques and plating
• Temperature control of food products