Chef de Cuisine – Moroccan Cuisine

About the role

The Mövenpick Hotel & Residences Riyadh is looking for an experienced Chef de Cuisine to lead its Moroccan culinary concept. You will be responsible for delivering authentic North‑African dishes while upholding the 5‑star standards of the Accor brand.

Key responsibilities

• Design, develop and execute authentic Moroccan menus, including tagines, couscous, pastilla, mezza and traditional pastries.
• Lead live‑cooking stations, private dining experiences and cultural pop‑up events.
• Direct daily kitchen operations, staffing schedules, and workflow to ensure seamless service and consistent quality.
• Maintain precise recipe sheets, yield charts and picture specifications for consistency across shifts.
• Oversee ingredient receiving, storage and inventory, sourcing authentic Moroccan spices and specialist products.
• Enforce SFDA, HACCP and Accor food‑safety standards through daily hygiene inspections and temperature controls.
• Manage food costs, waste, portion control and assist the Executive Chef with budgeting and menu pricing.

Required profile

• Diploma or degree in Culinary Arts or Hospitality Management.
• 5–7 years of high‑end Moroccan culinary experience, with at least 2–3 years in a senior kitchen leadership role.
• Certified in HACCP or Food Safety Management (Level 3 or 4 preferred).

Required skills

• Mastery of authentic Moroccan cooking techniques (slow cooking, preserved lemon curing, ras el hanout blending, handmade pastry leaves).
• Strong knowledge of kitchen P&L management, menu costing and inventory control software (Materials Control, FMC or similar ERP).
• Proficiency in HACCP food‑safety protocols and compliance with Saudi food regulations.