Executive Chef - Six Senses Ait Abbou Morocco

As Executive Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.  

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities  

As Executive Chef, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional product and service within brand operating standards.  

• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the culinary experience and Food & Beverage experience. 
• Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
• Focus and review regularly through my physical presence in all areas of F&B, our rigorous adherence to LQA standards.
• Full responsibility for the efficient operation of the Kitchen and F&B department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards
• Responsible for an exceptional guest experience in culinary and F&B offering. 
• Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
• Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards. 
• Ensure and approve that standard recipes for F&B are developed for all dishes, including food presentation photographs.
• Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
• Responsible for inspecting F&B outlets and F&B  heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame. 
• Lead a team of engaged and experienced Chefs and managers who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.
• Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
• Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
• Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.
• Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
• Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.
• A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
• Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property. 
• Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.
• Meet and engage with the media and with the local community.
• Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
• Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
• Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
• Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
• Prepare and submit legally required and confidential documentation related to the operation.
• Complete accurately all corporate reporting requirements for the role.
• Attend or conduct the designated meetings and briefings as instructed by the General Manager  with a two-way flow of pertinent information and communications.

Qualifications

To execute the position of Executive Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field 
• 5 or more years related experience, in a senior level position within the 5 star luxury hospitality industry
• Pre-opening experience will be an advantage
• Proficiency in English and French preferred.  
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

The above is intended to provide an overview of the role and responsibilities for an Executive Chef at Six Senses Ait Abbou Morocco. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Ait Abbou Morocco is an equal opportunity employer. This policy applies to all terms and conditions of employment.