Executive Chef
Fairmont Barcelona Rey Juan Carlos
Marrakech, Marrakech-Safi, Morocco
il y a 13h

Executive Chef

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine.

As an Executive Chef, your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.

Hotel Overview :

The hotel features opulent guest rooms and suites overlooking our 18-hole Golf Course and the Altlas Mountains. Indulge in one of our six eclectic restaurants and bars offering local and international cuisine, a 2, sqm swimming pool, a 3, sqm Spa in collaboration with Clarins which offers the ultimate escape and relaxation.

The Kids Club promises our little ones a world of discoveries, and a Sports Centre to ensure you remain fit while on the road.

Summer of responsibilities :

Reporting to the Executive Assistant Manager, responsibilities and essential job functions include but are not limited to the following :

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues ;
  • Create all food menus;
  • Complete daily market lists to ensure quality food ordering while maintaining budgeted costs ;
  • Meet with Storekeepers to ensure quality & par levels are maintained ;
  • Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required;
  • Conduct daily shift briefings ;
  • Ensure all kitchen Colleagues are aware of standards and expectations ;
  • Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback ;
  • Balance operational, administrative and Colleague needs ;
  • Ensure proper staffing and scheduling in accordance to productivity guidelines ;
  • Follow kitchen policies, procedures and service standards ;
  • Follow all safety and sanitation policies when handling food and beverage ;
  • Other duties as assigned.
  • Qualifications :

  • Previous leadership experience in the culinary field required
  • Journeyman’s papers or international equivalent required
  • Diploma Certification in a Culinary discipline an asset
  • Perfect command of French and English. Other foreign languages will be a definite asset
  • Proven track record of cost control including food, equipment, labor and wastage to meet the goals and the hotel’s financial goals
  • Computer literate in Microsoft Window applications required
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
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