Description
The Executive Sous Chef assists the Chef de Cuisine in managing and supervising the kitchen at The View Rabat, coordinating production, quality, staffing, food safety, inventory, and customer service. The role takes over kitchen operations when the Chef de Cuisine is absent, supports brigade development, participates in menu and event planning, and collaborates with dining room and other departments. Candidates need 3 to 5 years of relevant kitchen experience, culinary training, strong food-safety and HACCP knowledge, leadership skills, and proficiency in French; English proficiency is an asset. The posting offers professional development, competitive compensation, and schedule flexibility for evenings, weekends, and public holidays.
