كبير الطهاة
تفاصيل الوظيفة
We currently have an opportunity for an Executive Chef to join our Four Seasons Hotel Rabat Kasr Al Bahr team in Morocco.
Reporting to the Director of Food & Beverage, the Executive Chef is responsible for providing strategic leadership and direction for all culinary operations across the hotel. This role drives innovation, operational excellence, financial performance, and talent development while ensuring the highest standards of food quality, creativity, consistency, and guest satisfaction.
The Executive Chef leads and inspires the culinary team through effective workforce planning, coaching, training, performance management, and succession planning. Working closely with Food & Beverage leadership, Finance, Purchasing, Stewarding, and People & Culture, the Executive Chef develops and executes culinary strategies that support the hotel's business objectives and reinforce Four Seasons reputation for excellence.
Responsibilities include menu development, culinary innovation, food quality assurance, labor and cost management, budgeting, forecasting, inventory control, purchasing oversight, and compliance with food safety and sanitation standards. The Executive Chef ensures operational efficiency across all culinary outlets while continuously enhancing the guest experience through creativity, consistency, and world-class execution.
The role also oversees financial performance by managing departmental budgets, controlling food and labor costs, identifying revenue opportunities, reviewing operational metrics, and implementing action plans that drive profitability and continuous improvement. As the culinary ambassador of the hotel, the Executive Chef fosters a culture of excellence, collaboration, accountability, and employee engagement.
Our Ideal Executive Chef Candidate Will Have:
Candidates should possess a degree in Culinary Arts, Hotel Management, Restaurant Management, or equivalent professional experience.
The ideal candidate will have a minimum of five to seven years of progressive leadership experience in multiple culinary or Food & Beverage management positions within luxury hotels, resorts, or internationally recognized hospitality brands.
You will demonstrate exceptional culinary expertise, creativity, and business acumen, with proven experience managing large-scale kitchen operations, developing successful culinary concepts, and leading diverse teams. Strong financial management skills, including budgeting, forecasting, food cost control, labor management, and profit optimization, are essential.
The successful candidate will possess in-depth knowledge of HACCP principles, food safety regulations, sanitation standards, and culinary best practices. Strong leadership, communication, coaching, and relationship-building skills are required, along with the ability to inspire high-performing teams and drive a culture of continuous improvement.
Proficiency with food and beverage systems, inventory management tools, and computer applications is required. A strategic mindset, operational expertise, and a passion for delivering exceptional guest experiences are key attributes for success in this role.
Desired Candidate Profile
Candidates should possess a degree in Culinary Arts, Hotel Management, Restaurant Management, or equivalent professional experience.
The ideal candidate will have a minimum of five to seven years of progressive leadership experience in multiple culinary or Food & Beverage management positions within luxury hotels, resorts, or internationally recognized hospitality brands.
You will demonstrate exceptional culinary expertise, creativity, and business acumen, with proven experience managing large-scale kitchen operations, developing successful culinary concepts, and leading diverse teams. Strong financial management skills, including budgeting, forecasting, food cost control, labor management, and profit optimization, are essential.
The successful candidate will possess in-depth knowledge of HACCP principles, food safety regulations, sanitation standards, and culinary best practices. Strong leadership, communication, coaching, and relationship-building skills are required, along with the ability to inspire high-performing teams and drive a culture of continuous improvement.
Proficiency with food and beverage systems, inventory management tools, and computer applications is required. A strategic mindset, operational expertise, and a passion for delivering exceptional guest experiences are key attributes for success in this role.
Fluency in English and French is required. Knowledge of Arabic is considered an advantage, along with eligibility to work in Morocco.
هذا الإعلان منشور على تنقيب المغرب ويُعرض هنا مع الإشارة إلى المصدر. لا نتقاضى أي رسوم من الباحثين عن عمل. إذا كان الإعلان مسيئًا أو احتياليًا، أبلغنا.
المصدر: تنقيب المغرب
