Head Chef

Head Chef / Executive Chef

Belere Urban Hotel Rabat – Rabat, Morocco

Belere Urban Hotel Rabat is recruiting a highly experienced, hands-on Head Chef / Executive Chef to oversee and develop the culinary operations of 6 restaurants and room service, across two hotel sites in Rabat (approximately 10 km apart).

This is a core leadership role for a chef who wants full responsibility for kitchen operations, product quality, team performance, food cost, hygiene standards and guest satisfaction.

Role Mission

Lead, organize and develop all kitchen and food production activities to deliver consistent, high-quality Mediterranean cuisine (with a strong Spanish or Italian focus), while maintaining strict food safety standards, optimized food and labor costs, and excellent service for guests 24/7.

Main Responsibilities

Operations & Culinary Production

• Manage and coordinate 6 restaurants, room service and all F&B production (breakfast, lunch, dinner, snacking, tapas, banqueting, catering, special events, room service).
• Be physically present in operations: leading from the pass, on the line and inside each kitchen when required.
• Design, standardize and regularly update menus, recipes, buffet layouts and presentation standards for all outlets.
• Implement and enforce standard recipes and portion controls to ensure consistency and cost control.
• Personally step in and replace any kitchen position when needed (line cook, garde-manger, breakfast, banqueting, pastry, etc.).

Food Safety, Hygiene & HACCP

• Implement, maintain and continuously improve HACCP procedures and food safety systems in all kitchens and storage areas.
• Ensure daily controls and records (temperatures, cleaning schedules, traceability, production sheets, expiry control, allergen management).
• Guarantee exemplary hygiene and cleanliness levels at all times, in line with local regulations and international best practices.

Team Management & Training

• Recruit, select and integrate kitchen staff in coordination with HR and management.
• Organize brigades, schedules and staffing per outlet and shift (day/night, week/weekend, peak periods).
• Train and coach all kitchen staff on recipes, production methods, hygiene, safety, and service standards.
• Supervise and control staff performance during all shifts, including night shifts and high-volume service.
• Maintain labor costs in line with company guidelines and market practices, optimizing scheduling and productivity.

Cost Control, Purchasing & Stock

• Set and control food cost targets per outlet and menu, in line with company standards.
• Collaborate closely with procurement to define product specifications, suppliers and purchase conditions.
• Establish precise stock forecasting based on reservations, historical data and seasonality.
• Supervise receiving, storage, stock rotation (FIFO), inventory and waste reduction.
• Analyze variances (theoretical vs actual food cost), propose and implement corrective actions.

Cross-Department Coordination

• Work closely with Reservations, Sales, Banqueting/Events and Outlet Managers to anticipate business levels and adapt production.
• Coordinate with Procurement on order planning, deliveries and supplier performance.
• Ensure constant communication with Front Office and F&B service teams to guarantee guest satisfaction and deal with special requests, VIPs and groups.

Work Conditions

• Management of two sites in Rabat (approximately 10 km apart); regular presence required on both.
• Restaurants and room service operate around the clock; the Head Chef must be able and willing to work overtime, day and night shifts, weekends and holidays when required by operations.

Profile & Requirements

Mandatory Experience

• Minimum 15 years of experience in professional kitchen management (production, team leadership, cost control).
• Minimum 5 years' experience as Head Chef or Executive Chef in a 5-star hotel or luxury restaurant outside Morocco.

Culinary & Technical Skills

• Excellent culinary knowledge and skills, including solid grounding in pastry.
• Mastery of Mediterranean cuisine with a strong specialty in either Spanish or Italian cuisine (both considered a strong plus).
• Demonstrated experience designing and standardizing menus, recipes, buffets and banqueting offers.
• Proven experience in HACCP implementation and management, including documentation and audits.
• Strong experience in stock management, forecasting, inventories and food cost analysis.
• Good computer literacy (recipe and cost software, Excel, email, basic reporting tools).

Leadership & Personal Attributes

• Strong, hands-on kitchen leader with high standards and discipline.
• Ability to manage, train and develop multicultural teams across different shifts and sites.
• Able to work under pressure, handle high volumes and maintain quality and hygiene.
• Flexible, available and willing to personally step into operational roles when needed.

Languages

• Mandatory: Business-level English.
• Mandatory: Spanish or Italian (mastery required in at least one of these).
• French: strong plus.

Salary & Benefits

• Net monthly salary: between 20,000 and 25,000 MAD (depending on profile and experience).
• Housing: corporate housing provided by the company.
• Medical insurance and social security: provided by the company.
• Transportation: company vehicle provided.
• Annual leave: 21 days paid annual leave per year, starting from year 2.
• One round-trip airplane ticket per year.

How to Apply

Please send:

• Your CV (in English or French),
• A short cover letter explaining your experience as Head/Executive Chef abroad and your specialty (Spanish or Italian cuisine),
• Examples of menus or photos of dishes/buffets you have created (optional but appreciated),

to:
-

Subject:
Application – Head Chef / Executive Chef – Belere Urban Hotel Rabat

Only candidates who meet the minimum experience and language requirements will be contacted for interview.