Executive Chef

About the role

The Executive Chef leads all kitchen operations for a hospitality property in Rabat, overseeing multiple food service outlets including restaurants, banquets, room service, bar/lounge and employee cafeteria. The role combines hands‑on culinary execution with strategic management to ensure high‑quality food, guest satisfaction and financial performance.

Key responsibilities

• Direct daily kitchen activities across all outlets, ensuring consistent, high‑standard food production.
• Develop and enforce culinary standards, sanitation and food safety procedures.
• Manage purchasing, receiving and inventory control to meet budgetary targets.
• Lead, coach and evaluate kitchen staff, fostering a collaborative and motivated team.
• Monitor staffing levels, schedule shifts and adjust resources to meet service demands.
• Introduce new cooking techniques, menu items and equipment to keep the offering innovative.
• Collaborate with property management to align culinary operations with overall guest experience goals.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, **or** a 2‑year degree in Culinary Arts/Hotel Management with 4 years of experience.
• Proven ability to manage large, multi‑outlet kitchen operations.
• Strong leadership, communication and problem‑solving skills.
• Commitment to maintaining high standards of hygiene and food safety.

Required skills

• Expertise in culinary techniques and menu development.
• Knowledge of food safety regulations and sanitation practices.
• Ability to oversee purchasing, inventory and cost control.
• Experience training and mentoring kitchen staff.