ExeKutiveExecutive Chef Palace - 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 covers 9 hectares of lush parkland and consists of a 5-star hotel with 149 rooms. Opened in 1966, Es Saadi also features 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, as well as two Spas and an Entertainment center.
Es Saadi Marrakech Resort stands as 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 art of living, 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 core 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 tailor-made support, regular training, and real opportunities for growth within a family-run group that is human-sized and forward-looking. Whether your career is already rich or under construction, if you have a sense of detail, a love for service, and a taste for excellence, we would be happy to welcome you.
Company culture :
Job :
The Executive Chef oversees all kitchen and stewarding operations to ensure culinary excellence, customer satisfaction, and the profitability of the establishment.
1. Human Resources Management and Supervision
Recruitment and onboarding: Participate in hiring and develop job descriptions with HR.
Team Development: Train, coach, evaluate performance, and establish training plans.
Company Culture: Lead meetings, maintain fluid communication, convey a positive attitude, and ensure compliance with grooming standards.
2. Financial and Administrative Management
Budget and Costs: Monitor daily food costs, track payroll, and adhere to budget forecasts.
Procurement Management: Coordinate supplies with finance according to current procedures and policies.
Reporting and Sales: Contribute to monthly financial reviews, optimize revenue, and identify new business opportunities.
3. Operational Excellence and Quality
Culinary Standards: Establish precise recipe cards with presentation photos for each menu.
Customer Experience: Be present during service, interact with guests, and adjust offerings based on feedback.
Optimization: Improve productivity, workflow, and energy management.
4. Standards, Hygiene, and Maintenance
Food Safety: Ensure strict adherence to hygiene standards (HACCP certification) and keep documentation up to date.
Facilities: Ensure organization, cleanliness, and proper condition of equipment and work areas, reporting any malfunctions immediately to maintenance.
Required profile :
REQUIRED SKILLS:
- Confirmed culinary talent.
- Human resource management skills (team management, conflict resolution, etc.).
- Professional attitude and behavior (teamwork skills, autonomy, dynamism, interpersonal skills, honesty, versatility, initiative, organization, etc.)
- Proficiency in French and English. Knowledge of other languages is an asset.
- Knowledge of the tourism sector and customer needs.
- Knowledge and application of labor standards and basic principles of safety, hygiene, and sanitation.
- Written and verbal communication skills.
- Leadership and decision-making ability.
- Stress tolerance.
INTERNAL AND EXTERNAL RELATIONS
- Direct relationship with Resort staff.
- Relationship with clients.
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