Junior Sous-Chef - Marrakech

Company :

Le Jardin Majorelle, the Yves Saint Laurent Museum Marrakech, and the Pierre Bergé Museum of Berber Arts form a unique cultural and artistic ensemble in the heart of Marrakech.

Between nature, art, and heritage, our three sites — among the most visited cultural destinations in the world, welcome an exceptional number of visitors from all over the world each year, and offer an immersive experience where the beauty of the gardens, artistic creation, and the richness of cultures meet harmoniously.

Imagined, preserved, and enhanced by Pierre Bergé and Yves Saint Laurent, our spaces celebrate art, creation, and culture from yesterday and today: architecture, fashion, traditional arts, and contemporary expressions.

Joining our teams means actively participating in the transmission of this unique heritage and contributing to the development of an exceptional place that proudly represents Morocco and promotes its cultural identity internationally.

Job :

As part of strengthening our teams, we are recruiting a Junior Sous-Chef to support the development of our catering areas, which are true experience hubs at the crossroads of gastronomy, culture, and heritage: Café Bousafsaf, in the heart of the Majorelle Garden, and Café Le Studio, within the Yves Saint Laurent Museum Marrakech.

Your mission

Reporting to the Executive Chef, you will play a key role in organizing the kitchen by ensuring:

• The consistent quality of culinary production
• The smooth running of service, even during busy periods
• Effective coordination between the two sites

You will combine operational presence in the kitchen with supervisory responsibilities.

Your main responsibilities

Production & quality

• Ensure the preparation and plating of dishes according to standards
• Guarantee consistency, quality, and speed of execution
• Control cooking, plating, and outgoing dishes

Kitchen organization

• Participate in daily setup
• Organize work according to activity volumes
• Ensure coordination with front-of-house teams

Supervision & training

• Supervise and support kitchen teams
• Train new employees
• Maintain discipline and hygiene standards

Operational management

• Monitor stock levels and anticipate needs
• Optimize costs and limit waste
• Contribute to continuous improvement

Multi-site coordination

• Adapt organization between volume (Bousafsaf) and quality requirements (Studio)
• Ensure harmonization of standards across both sites

Required profile :

• Proven kitchen experience (3 to 5 years minimum)
• Experience as a confirmed Chef de Partie or Junior Sous-Chef
• Mastery of culinary techniques
• Ability to manage high volumes
• Sense of organization, rigor, and stress resistance
• Leadership and team spirit

Head office address :

Desired personality traits :

Respect of the rules Extraversion Will to persuade Rationalism Flexibility Team work Involvement at work Organization