Senior Chef de Cuisine

Located at the heart of the future Green City of Ben Guerir, Mohammed VI Polytechnic University (UM6P), a higher education institution with international standards, is established to serve Morocco and the African continent. Its vision is honed around research and innovation at the service of education and development. This unique nascent university, with its state-of-the-art campus and infrastructure, has woven a sound academic and research network. Its recruitment process is seeking high quality academics and professionals in order to boost education, in respect of international academic standards, in the metropolitan area of Marrakech.

The School of Hospitality Business Management (SHBM) at Mohammed VI Polytechnic University is calling for applications for the position of « F&B Supervisor » in perspective of its upcoming year.

The chef de cuisine is the person who manages the kitchen team. As a leader, he/she coordinates the work of the entire brigade (from the clerk to the second in command), supervises the pace and quality of work and ensures that the dishes are prepared in compliance with hygiene and quality standards; as an excellent cook, he/she prepares the most complex dishes.

With the director of catering in large establishments or the director (manager) of the restaurant in smaller establishments, he/she establishes the menu; develops the recipes. He/she buys  products, does shopping, manages the stocks. The chef is also a true manager and an artist Endowed with a true culinary talent, he/she infuses the cuisine with an originality and character that make the restaurant famous.

 

• He/she supervises the hygiene, the conservation of the dishes and the food stuffs ; he/she controls the cold rooms, the stock (FIFO) and the treatment of the waste.

• He/she controls the quality, the application of recipes or technical sheets, the preparation, the portions, the presentation, ...
• He/she prepares the operating budget of the kitchen, in partnership with the restaurant manager or the catering director
• Supervises and directs the activities of the kitchen staff (lunches, dinners, banquets, breakfasts, buffets); provides guidance and instructions; ensures the efficient progress of work; solves problems and assists staff
• Supervise the set-up, preparation, and service of food
• Evaluates the quality of the basic products
• Calculates costs and selling prices of dishes
• Maintains regular contact with sales representatives and suppliers
• Discusses banquet menus with customers, prepares offers, provides explanations to customers regarding the composition of dishes, handles complaints
• Respects the commitments towards the environment
  
   

• CAP « cuisine ».

• DTH / DTHT

• Bac Pro/ Bac Techno

• BTS / DTS

• 10-15 years of experience in culinary

• Participates in daily briefing with the Executive Sous Chef and Executive Chef
• Recruit and train kitchen staff, motivate the team, ensure team spirit, stimulate professional development
• He/she distributes the tasks and the work schedule, establishes the timetable, and indicates the different tasks to the employees
• He/she makes sure that hygiene standards are respected
  
   

Financial & Administrative

• Informs on upcoming function orders and their changes
• Creates and verifies loss rates for data sheets
• Participates in the elaboration of technical files

• Controls distribution and inventories 

• Informs about the costs and the amount of the takings made by all the kitchens, and acts accordingly
• Ensures that the manpower working in operation is adequate for the work to be done

• Ensures that employees are aware of procedures and guidelines in case of incidents, fires, etc. 
• Ensures that its employees know how to handle all the equipment provided to them

• Plans its workforce to cover all demands
• Ensures that each member of his/her team starts and finishes on time
• Respects and enforces kitchen rules and regulations
• Is involved in the professional development of his/her team. Shares his/her opinions and comments with the Executive Chef on the future of each member of his/her brigade

• Provide services that go beyond customer satisfaction and retention

• Manage day-to-day operations, ensuring quality, standards, and satisfaction of customer expectations on a daily basis
• Enhance service by communicating and helping individuals understand customer needs, providing advice, feedback and one-on-one coaching as needed.
• Set a positive example of customer relations
• Focus on customer satisfaction at all department meetings and concentrate on continuous improvement
• Empower employees to provide excellent customer service.
• Handle customer problems and complaints

• You will be responsible for providing theoretical and technical courses closely related to your main job activity.
• Ensure the proper follow-up of the training in relation to our referential according to the EHL pedagogical methods.
• In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: ability to listen and to make contact, ability to deal with varied audiences, adaptability, flexibility. He/she must also be able to analyze his/her teaching practices and to question them in order to better adapt them to the needs of the learners. He/she must demonstrate a real attitude to the management of groups with very diverse profiles.
• Transmit cooking techniques such as vegetable cutting, different cooking techniques for meat, poultry, fish, vegetables, the different liaisons, the realization of organization plans or knowledge.
• Training and experience: school graduate apply the rules of hygiene and safety.
• Know-how: the sense of transmission of the instructions
• Personal characteristics: dynamic, good presentation, punctual and motivated.

• Cutting service or direct service

• Variable schedules
• Weekends and holidays
• Prolonged standing position
• Carrying loads
• Wearing a regulation uniform

• Represents the image and values of the establishment externally and internally
• Be clean, wear a clean and complete uniform at all times 

Adapt to other responsibilities and duties that may be assigned by the Operations Manager, Executive Chef or Deputy Executive Chef

English and French

Executive sous Chef Experience, but it may be faster in smaller facilities that do not have all levels of a brigade.

• Continuous or swich services 
• Variable hours
• Night service coverage if necessary 
• Weekends and holidays
• Prolonged standing
• Carrying loads
• Wearing a regulation uniform

English and French

Executive sous Chef Experience, but it may be faster in smaller facilities that do not have all levels of a brigade.

• Continuous or swich services 
• Variable hours
• Night service coverage if necessary 
• Weekends and holidays
• Prolonged standing
• Carrying loads
• Wearing a regulation uniform