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Job Description
Key Responsibilities
Ability to prepare and present Moroccan dishes according to traditional recipes and presentation standards.
Understanding of Moroccan cooking techniques, including slow-cooking, braising, grilling, and clay-pot cooking.
Support the Chef de Partie in the daily operation of the assigned kitchen section.
Supervise and guide Commis Chefs and Kitchen Helpers during food preparation and service.
Ensure mise en place is prepared and available for all service periods.
Monitor food quality, consistency, and presentation before service.
Maintain compliance with HACCP, food safety, and hygiene standards.
Control food costs through proper portioning and minimization of wastage.
Ensure proper storage, labeling, and stock rotation (FIFO).
Assist with inventory counts and stock requisitions.
Train and develop junior team members.
Ensure all kitchen equipment is operated safely and maintained properly.
Support special events, banquets, and buffet operations as required.
Qualifications
Culinary degree or diploma from a recognized institution
Minimum of 2 years of experience as a Demi Chef de Partie or in a similar role
Excellent culinary skills and proficiency in various food preparation techniques
Proficient in operating standard kitchen equipment
Strong understanding of food safety and hygiene practices
Ability to work effectively in a fast-paced, team-oriented environment
Excellent time management and organizational skills
Creativity and passion for culinary arts
Flexibility to work various shifts, including weekends and holidays
Physical stamina to stand for extended periods and lift heavy items when necessary
Experience working with Moroccan chefs or in authentic Moroccan restaurants is highly desirable.
Shift work
Weekend work
Entry level
Pay
Pay is not stated in the ad.
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Visa sponsorship and relocation: not stated in the ad.
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