Executive Chef Palace | MARRAKECH (Morocco)

Company culture :

Es Saadi Marrakech Resort stands out for a culture strongly driven by collaboration, where people, well-being and the quality of human relationships are central. Teams operate in a supportive environment built on trust, solidarity and close management that acts as a mentor and facilitator. This culture is balanced by innovation and organizational dimensions, encouraging creativity and initiative while ensuring structured processes and operational reliability. Competition plays a limited role, with the emphasis clearly placed on collective engagement and collaboration in delivering an outstanding guest experience.

Job :

The Executive Chef oversees all kitchen and stewarding operations to ensure culinary excellence, customer satisfaction, and the profitability of the establishment.

1. Human Resources Management and Supervision
Recruitment and onboarding: Participate in hiring and develop job descriptions with HR.

Team Development: Train, coach, evaluate performance, and establish training plans.

Company Culture: Lead meetings, maintain fluid communication, convey a positive attitude, and ensure compliance with grooming standards.

2. Financial and Administrative Management
Budget and Costs: Monitor daily food costs, track payroll, and adhere to budget forecasts.

Procurement Management: Coordinate supplies with finance according to current procedures and policies.

Reporting and Sales: Contribute to monthly financial reviews, optimize revenue, and identify new business opportunities.

3. Operational Excellence and Quality
Culinary Standards: Establish precise recipe cards with presentation photos for each menu.

Customer Experience: Be present during service, interact with guests, and adjust offerings based on feedback.

Optimization: Improve productivity, workflow, and energy management.

4. Standards, Hygiene, and Maintenance
Food Safety: Ensure strict adherence to hygiene standards (HACCP certification) and keep documentation up to date.

Facilities: Ensure organization, cleanliness, and proper condition of equipment and work areas, reporting any malfunctions immediately to maintenance.

Required profile :

REQUIRED SKILLS:

• Confirmed culinary talent.
• Human resource management skills (team management, conflict resolution, etc.).
• Professional attitude and behavior (teamwork skills, autonomy, dynamism, interpersonal skills, honesty, versatility, initiative, organization, etc.)
• Proficiency in French and English. Knowledge of other languages is an asset.
• Knowledge of the tourism sector and customer needs.
• Knowledge and application of labor standards and basic principles of safety, hygiene, and sanitation.
• Written and verbal communication skills.
• Leadership and decision-making ability.
• Stress tolerance.

INTERNAL AND EXTERNAL RELATIONS

• Direct relationship with Resort staff.
• Relationship with clients.