Sous Chef (Moroccan)
Core
Assist the Executive Sous Chef in operating all kitchen units, ensuring cost, quality, hygiene, and customer satisfaction for breakfast, lunch, and dinner.
Role type
Senior Sous Chef
Builds
Food production for resort guests
Domain
Hospitality / Culinary
Required skills
Cost control, food safety compliance, menu planning, staff training, inventory management, recipe standardization, kitchen operations management
Preferred skills
Knowledge of local or international cuisine, business development, advanced knowledge of other kitchen sections
Technologies
Food safety systems, inventory management systems
Responsibilities
Assist in full kitchen operations, control food quality and presentation, manage inventory and purchasing, train kitchen personnel, monitor staff performance and schedules, ensure food safety records are maintained, plan food production, standardize recipes
Seniority
Senior, hands-on IC