The British Embassy in Rabat invites applications for the position of Residence Chef, job grade Administrative Officer (AO), on a fixed term contract of one (1) year with the possibility of renewal.

The Residence Chef will ensure that every visitor to the Residence has an exceptional experience, that meals are of the highest standard of creativity, and that as much fresh produce as possible is sourced organically from the Residence Garden and locally. The ideal candidate must be highly adaptable, responsive to the Ambassador’s and guests’ requirements, and able to maintain excellence under variable schedules and expectations 

Duties and responsibilities:

Prepare all food for official guests (e.g. breakfasts, lunches, afternoon teas, dinners and reception) plus other types of events as required: 

• Liaise with the Residence Manager regarding menu choices, budget & cost codes, numbers of guests, dietary requirements, allergies, and additional kitchen staff.
• Prepare high quality and elegantly presented food on time and within budget.
• Supervise kitchen staff and extra staff during events if required, ensuring food safety, standard portions and high-quality dishes.
• Maintain quality control by ensuring dishes meet flavour expectations before service.
• Identify and recommend the most suitable suppliers (e.g. butchers, fishmongers) to ensure high quality produce at competitive prices.
• Collaborate with the Residence gardeners to ensure that the basic seasonal herbs and vegetables are grown throughout the year.
• Prioritize short supply chains by sourcing locally from local suppliers and cooperatives, showcasing and promoting a fusion of both British and Moroccan culinary culture.
• Develop in coordination with the Residence Manager monthly menu proposals for all meals and events (breakfasts, lunches, afternoon teas, dinners, receptions), ensuring variety and minimal repetition. Provide the Residence Manager with estimated cost per item served.
• Use quiet days to plan ahead and fill the freezer with basics for events & visitors.
• Use quiet days to research new recipes.
• Update & print out official menu list monthly.

 Keep the Residence kitchen to a high standard of hygiene to maintain a clean and safe kitchen to ensure food safety: 

• Ensure that the food meets high quality food safety standards.
• Follow the Embassy Health & Safety guidelines at all times to maintain a safe and healthy work environment.
• Bring to the attention of the Residence Manager maintenance requests.
• Clean the hob, oven, worktops, sinks daily.
• Clean the fridges & freezers, shelves, drawers, kitchen floor weekly.
• Fridge management – label, separate and store food correctly.
• Freezer management – label, separate and store food correctly.
• Ensure sanitation practices are followed in the kitchen.

Oversee the Residence food purchasing and kitchen operations: 

• Maintain accurate and up to date inventory records.
• Monitor and maintain stock levels under the guidance of the Residence Manager.
• Ensure essential supplies are purchased in line with the allocated budget and the official requirements.
• Restock food produce as needed.
• Record and input GPC expenditure into the system within the Embassy guidelines.
• Rotate supplies to ensure minimum waste and maintain quality.
• Responsible for ethical and efficient management of kitchen resources reducing food waste and creatively transforming ingredients to maximize their potential.

 Other tasks:  

• Collaborate with the Residence Manager to ensure all kitchen equipment and inventory are regularly maintained, monitored, and properly cared for.
• Work as a member of the Residence team of four, showing flexibility to help occasionally with other tasks.
• Use quiet days to plan ahead and fill the freezer.

The above list is not exhaustive, and the jobholder will be required to be flexible as specific responsibilities could change in the future, and this would be at the discretion of the line manager. The job description may be reviewed to meet changes in business needs. The jobholder may also take on other ad hoc tasks as required.

 Key behaviours required:

• Delivering at Pace – Take responsibility for delivering timely and quality results with focus and drive.
• Working Together – Form effective partnerships and relationships with people both internally and externally, from a range of diverse backgrounds, sharing information, resources and support.
• Managing a Quality Service – Deliver service objectives with professional excellence, expertise, and efficiency, taking account of diverse customer needs.
• Communicating and Influencing – Communicate purpose and direction with clarity, integrity and enthusiasm. Respect the needs, responses and opinions of others.

• Proven experience in high-level catering, including VIP and formal events
• Creativity in menu development and plating.
• Strong culinary skills accross a variety of cuisines and cooking techniques
• Ability to manage food costs, portion control and minimize waste
• Strong organizationnal and time management skils
• Passion for food, innovation and customer satisfaction
• Experience working with dietary requirements (vegan, gluten free, allergies, etc)
• Experience in maintaining kitchen equipment and overseeing maintenance schedules