Sou Chef Jobs in Morocco

• 1 - 7 Years
• Morocco - Morocco

The Sous Chef will lead culinary operations, ensuring high standards in food preparation and presentation while fostering team development and maintaining quality control.

• 2 - 5 Years
• Casablanca - Morocco

Seeking a knowledgeable Junior Sous Chef with expertise in pastry, kitchen management, and menu development to ensure high-quality food and service.

• 4 - 9 Years
• Morocco - Morocco

Manage kitchen operations, ensure culinary standards, lead staff, provide exceptional customer service, and maintain food safety and quality.

• 2 - 5 Years
• Rabat - Morocco

Responsible for supervising staff, ensuring high-quality food preparation, assisting with food cost controls, and maintaining hygiene standards.

• 2 - 7 Years
• Morocco - Morocco

Prepare and present pastry items, assist in kitchen operations, ensure quality and safety standards, and demonstrate professionalism and teamwork.

• 5 - 6 Years
• Morocco - Morocco

Design and promote Levantine menu, supervise kitchen team, ensure hygiene standards, manage supplies, and possess culinary expertise and leadership skills.

• 4 - 9 Years
• Morocco - Morocco

Supervises food preparation and kitchen operations, ensuring compliance with standards, managing staff, and enhancing guest satisfaction through quality service.

• 2 - 7 Years
• Morocco - Morocco

Lead culinary operations in a Mediterranean restaurant, ensuring quality, creativity, and guest satisfaction while managing a skilled team and adhering to hygiene standards.

• 1 - 7 Years
• Morocco - Morocco

Manage kitchen brigade, contribute to menu creation, ensure food quality, control costs, and deliver excellent customer service with strong supervisory skills.

• 0 - 2 Years
• Rabat - Morocco

Ensure adherence to safety policies, maintain professionalism, develop positive relationships, and support team goals without requiring prior experience or certifications.

• 1 - 7 Years
• Morocco - Morocco

Assist the Chef de Partie in daily preparations, ensuring quality and organization while demonstrating culinary creativity and teamwork in a luxury restaurant.