Chef de Cuisine – Restaurant Kitchen Manager

About the role

The restaurant is seeking a Chef de Cuisine to lead its kitchen operations in Rabat. You will be responsible for maintaining high culinary standards, managing the kitchen team, and ensuring guest satisfaction while controlling costs.

Key responsibilities

• Oversee daily kitchen operations, ensuring compliance with food safety and sanitation standards.
• Develop, design, and update daily and seasonal menus in collaboration with the culinary team.
• Plan and control food quantities, portion sizes, and plating requirements to meet budget targets.
• Supervise, train, and schedule kitchen staff, stepping in to prepare dishes when needed.
• Coordinate purchasing, inventory management, and supplier relationships.
• Monitor and enforce all applicable health regulations and internal policies.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of menu development, food costing, and quality control.
• Excellent communication and interpersonal skills.

Required skills

• Culinary arts and food preparation techniques.
• Menu planning and development.
• Food safety and sanitation compliance.
• Inventory and cost control.

What we offer

• Full‑time, onsite position in a vibrant restaurant environment.
• Opportunities for professional growth and skill development.
• Competitive compensation aligned with experience.