Chef de Cuisine

Job Number 23082181

Job Category Food and Beverage & Culinary

Location The St. Regis La Bahia Blanca Resort Tamuda Bay, 267 Route Fnideq, Fnideq, Morocco, Morocco VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management
ABOUT THE PROPERTY

The St. Regis La Bahia Blanca Resort, Tamuda Bay is a luxury boutique resort, a landmark exclusive lifestyle resort development in Tamuda Bay. The St. Regis La Bahia Blanca Resort Tamuda Bay will set a new standard for service and sophistication in Morocco. The resort will exude Moroccan charm and pay tribute to the Andalusian cultural legacy through elevated design, exceptional service and unique food and beverage offerings. Poised to become the city's best address, The St. Regis La Bahia Blanca Resort, Tamuda Bay will offer easy access to one of the world's most magnificent beaches. The hotel will offer 107 luxuriously-appointed guestrooms and suites with unobstructed sea views and will feature hallmarks of the renowned brand, including the signature St. Regis Butler Service. The resort's sophisticated culinary offerings will include a specialty restaurant, an all-day dining restaurant featuring a wide range of gourmet selections, and an iconic St. Regis Bar. Leisure facilities will include a Spa, Pool and State-of-the-art Fitness Center.

JOIN US IN THE PRE-OPENING TEAM!

as our Chef de Cuisine

Who we are looking for...

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions under the supervisory of the executive chef. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

That's what we want from you....

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• You are a communication talent with excellent Arabic, French, English is a plus.

And this is how we inspire you....

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews the systems and procedures in the kitchen to ensure their effectiveness.
• Demonstrates knowledge of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brand’s Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance