Chef de Cuisine

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

1. Job Purpose

The Chef de Cuisine is responsible for leading and managing all culinary operations of the Mediterranean restaurant, ensuring the highest standards of cuisine quality, creativity, and presentation that reflect the Sofitel “Art de Vivre” and the authentic Mediterranean spirit. The role combines operational excellence, team leadership, and a strong focus on guest satisfaction, cost control, and innovation.

2. Key Responsibilities

A. Culinary Operations

• Supervise and coordinate all kitchen activities related to the Mediterranean restaurant, including mise en place, service, and cleaning.

• Ensure the consistent delivery of exceptional dishes that respect Mediterranean authenticity and Sofitel’s luxury standards.

• Develop, test, and regularly update the restaurant’s menu in collaboration with the Executive Chef, integrating seasonal and local products.

• Maintain strict hygiene, food safety, and sanitation standards in compliance with HACCP and Accor guidelines.

• Control portioning, presentation, and quality of dishes served.

• Monitor stock levels and ensure efficient use of ingredients to minimize waste.

B. Team Leadership

• Supervise, train, and motivate the culinary team assigned to the restaurant (Chefs de Partie, Commis, Stewards).

• Conduct regular briefings and on-the-job training sessions to ensure skill development and consistency.

• Foster a culture of creativity, discipline, and collaboration in line with Sofitel values.

• Participate in recruitment, performance evaluation, and career development of kitchen staff.

C. Financial & Administrative Management

• Collaborate with the Executive Chef and F&B Cost Controller to prepare budgets, control food costs, and optimize profitability.

• Ensure accurate daily requisitions, inventories, and consumption reports.

• Monitor maintenance and care of kitchen equipment and coordinate preventive maintenance with Engineering.

D. Guest Experience & Brand Standards

• Maintain an active presence during service, interacting with guests to ensure satisfaction and gather feedback.

• Work closely with the Restaurant Manager and Service team to ensure smooth communication and guest flow.

• Ensure full compliance with Sofitel culinary identity and presentation standards.

• Contribute to the development of special events, themed dinners, and promotions that enhance the restaurant’s visibility and revenue.

3. Skills & Competencies

Technical Skills:

• Mastery of Mediterranean cuisine (French, Italian, Spanish, Moroccan influences).

• Strong knowledge of modern culinary trends and plating techniques.

• Excellent knowledge of food hygiene, HACCP, and kitchen safety standards.

• Computer literacy (MS Office, POS, inventory systems).

Behavioral Competencies:

• Passion for gastronomy and creativity.

• Leadership and team spirit.

• Strong organizational and time management skills.

• Attention to detail and commitment to excellence.

• Ability to work under pressure and maintain composure.

• Guest-oriented with excellent interpersonal communication skills.

4. Education & Experience

• Diploma or degree in Culinary Arts or Hotel Management from a recognized institution.

• Minimum 5 years of experience as Sous Chef or 2–3 years as Chef de Cuisine in an upscale or 5-star Mediterranean restaurant.

• Previous experience in an international luxury hotel or resort (preferably Accor / Sofitel) is an advantage.

• Fluency in French and English required; knowledge of Arabic is an asset.

Sofitel Agadir Royal Bay Resort