Chef de partie | Marrakech (Morocco)

Es Saadi Marrakech Resort stands out for a culture strongly driven by collaboration, where people, well-being and the quality of human relationships are central. Teams operate in a supportive environment built on trust, solidarity and close management that acts as a mentor and facilitator. This culture is balanced by innovation and organizational dimensions, encouraging creativity and initiative while ensuring structured processes and operational reliability. Competition plays a limited role, with the emphasis clearly placed on collective engagement and collaboration in delivering an outstanding guest experience.

- Carry out culinary preparations in compliance with previously established technical sheets.
- Organize your 'station' with rigor to offer the client a quality service.
- Ensure the proper maintenance of the equipment and premises made available to you.
- In case of work/preparation in front of the client, contribute to the success of the service through your attitude and behavior.
- Organize your station according to planned events and reservations recorded at the various points of sale concerned.
- Distribute all tasks to be performed to the kitchen assistants and help them with preparation.
- Check the presentation and the correct temperature of the dishes.
- Take into account, in your organization, the preparation times and respect the waiting times.
- Provide ideas for menu and restaurant dish development.
- Apply the restaurant's presentation standards.
- Be aware of the quality of services offered through: customer feedback, quality audits and apply corrective measures decided by the chef.
- Maintain a positive attitude and professional demeanor.
- Manage and lead the team working in your station.
- Coordinate with your kitchen assistants to avoid any inconsistency in service.
- Apply current hygiene and food safety rules.
- Demonstrate creativity.

- Versatility in culinary tasks.
- Excellent knowledge of products and kitchen equipment.
- Knowledge and respect of hygiene and food safety rules (HACCP).
- Creativity and good organization.
- Ability to work in a team.
- Ability to train colleagues on their workstations.
- Quality-oriented attitude.
- Autonomy.
- Flexibility.
- Must be perfectly Bilingual.