Marriott International

Chef de Cuisine – Rabat Marriott Hotel

Rabat

CDI / Temps pleinSur siteBacHôtellerie / TourismeTourisme / Hôtellerie

L’essentiel du poste

Résumé par Postule AI

Marriott International is recruiting a Chef de Cuisine for the restaurant at the Rabat Marriott Hotel in Morocco. This on-site, full-time role is accountable for the quality, consistency and production of the restaurant kitchen. It combines personal cooking with leadership of kitchen staff, menu and purchasing coordination, budget management and sanitation standards. Candidates need 2 to 4 years of culinary or food and beverage experience, depending on their education.

Vos missions

  • Lead restaurant kitchen shift operations and ensure compliance with Food and Beverage policies, standards and procedures.
  • Plan and manage menus, food quantities, plating, purchasing and staffing to meet daily and seasonal production needs.
  • Supervise and develop kitchen staff through cross-training, performance appraisals, coaching and progressive discipline.
  • Ensure sanitation, food safety, correct storage and temperature standards, and compliance with applicable laws and regulations.
  • Manage kitchen performance against the operating budget and improve guest and employee satisfaction.
  • Personally prepare and cook foods for regular service and special guests or functions, while leading shift teams.

Profil recherché

  • You have hands-on experience in restaurant or hotel kitchens and can still cook on the line while leading the team.
  • You are comfortable supervising shift operations and coaching cooks and kitchen staff.
  • You take food safety, sanitation and compliance with food standards seriously.
  • You can balance creativity and guest satisfaction with budget and operational goals.

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Job Summary

Accountable for the quality, consistency and production of the restaurant kitchen at the Rabat Marriott Hotel. The role combines personally preparing food with leading the kitchen staff and managing all food-related functions. The chef coordinates menus, purchasing, staffing and food preparation while maintaining the operating budget, and works with the team to improve guest and employee satisfaction.

Core Responsibilities

  • Lead restaurant kitchen shift operations and ensure compliance with Food and Beverage policies, standards and procedures.
  • Plan and manage menus, food quantities, plating, purchasing and staffing to meet daily and seasonal production needs.
  • Supervise and develop kitchen staff through cross-training, performance appraisals, coaching and progressive discipline.
  • Ensure sanitation, food safety, correct storage and temperature standards, and compliance with applicable laws and regulations.
  • Manage kitchen performance against the operating budget and improve guest and employee satisfaction.
  • Personally prepare and cook foods for regular service and special guests or functions, while leading shift teams.

Candidate Profile

Option A: High school diploma or GED, with 4 years of experience in the culinary, food and beverage, or related professional area.

Option B: 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in the culinary, food and beverage, or related professional area.

About the Team

Marriott International is an equal opportunity employer committed to non-discrimination on any protected basis. The Marriott Hotels brand emphasizes hospitality, guest service and a supportive team culture.

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