Chef de partie - Marrakech
Company sector : Hospitality / Catering
COMPANY :
Located in the heart of the prestigious Hivernage district, the Es Saadi Marrakech Resort embodies Moroccan elegance and refinement.
The resort spans 9 hectares of lush parkland and consists of a 5-star hotel with 149 rooms. Opened in 1966, Es Saadi also has a sumptuous Palace with 81 suites, as well as 10 private villas and 8 ksars with authentic charm. The Resort also offers 13 restaurants and bars, two Spas, one of which is designed by Dior, and an Entertainment center.
Es Saadi Marrakech Resort is an essential reference for discreet luxury, the art of hospitality, and unique experiences.
Joining Es Saadi Marrakech Resort is more than just joining an exceptional establishment: it's participating in a human adventure driven by strong values of passion, excellence, and authenticity. For over 50 years, our house has cultivated a unique way of life, combining the elegance of 5-star service with the richness of Moroccan culture.
We are proud to offer our employees an inspiring work environment, in the heart of a lush setting, where the transmission of know-how and the recognition of talent are at the heart of our management vision.
Our ambition is to bring together talents driven by the desire to invest in prestigious hospitality and contribute to unforgettable customer experiences. Joining our team means benefiting from personalized support, regular training, and real opportunities for development within a human-sized, family-run group focused on the future. Whether your career path is already rich or still being built, if you have a sense of detail, a love for service, and a taste for excellence, we would be happy to welcome you among us.
Company culture :
Job :
- Assure the setup of your station before service (preparations, sauces, garnishes, plating, etc.).
- Carry out culinary preparations in compliance with the technical sheets and the establishment's quality standards.
- Supervise and train the commis chefs and apprentices assigned to your station.
- Manage cooking and plating during service in coordination with other sections.
- Control the freshness, quality, and rotation of products (FIFO).
- Participate in inventories, orders, and reception of goods.
- Ensure the maintenance, cleaning, and good condition of equipment and premises.
- Strictly apply hygiene, food safety, and workplace safety rules (HACCP).
- Report any anomalies (product, equipment, incident) to management.
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Contribute to menu creativity and continuous improvement of recipes.
Required profile :
- Culinary diploma
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Confirmed experience of 2 to 4 years minimum in a similar role in a gastronomic restaurant, 5-star hotel.
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Knowledge of fine dining standards.
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