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Gender
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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
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Prepare mise-en-place (ingredients, sauces, marinades, etc.) for Moroccan dishes such as tagines, couscous, pastilla, harira, and grilled meats.
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Cook and plate food according to the restaurant s recipes and presentation standards.
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Maintain portion control and minimize waste.
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Taste all dishes before service to ensure authenticity and seasoning accuracy.
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Maintain consistency in flavor and appearance across all servings.
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Follow all food safety and hygiene standards (HACCP).
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Maintain cleanliness and orderliness of workstations, utensils, and storage areas.
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Ensure proper labeling, storage, and rotation of ingredients to maintain freshness.
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Work closely with the Chef de Partie and other kitchen team members to ensure smooth operations.
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Assist in monitoring kitchen supplies related to Moroccan cuisine (spices, preserved lemons, olives, herbs, etc.).
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Report shortages or requisition needs to the Chef de Partie.
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Help with receiving and checking the quality of deliveries.
Desired Candidate Profile
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Minimum 2 to 3 years of experience in a professional kitchen (hotel, resort, or fine-dining restaurant).
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At least 1 year of hands-on experience specializing in Moroccan cuisine, including the preparation of traditional dishes such as tagines, couscous, pastilla, and harira.
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Proven experience working with authentic Moroccan spices and ingredients (ras el hanout, preserved lemon, saffron, olives, argan oil, etc.)
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Ability to work efficiently in a fast-paced, multicultural team environment.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Commis I Moroccan Cuisine
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