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 main purpose is to act as a private chef at the British Ambassador’s Residence in Rabat. Prepare excellent food with elegant presentation for official Residence events, develop menus, manage the kitchen environment safely and efficiently, manage the supply chain within budget, and work as a team with staff in the Residence.This is to ensure an excellent experience for our guests. Events will include a mixture of formal three-course dinner parties, working lunches, breakfasts, evening receptions with canapés, tea/coffee events, and others as needed. Style of food is based on modern British and European cuisine, with Moroccan influences.

Duties and responsibilities:

Design menus and prepare food for official events 

• Design costed menu options for official Embassy events, which will include formal three-course dinner parties, working lunches, breakfasts, evening receptions with canapés, tea/coffee events, and others as needed. Style of food is based on modern British and European cuisine, with Moroccan influences.
• Ensure that menus are prepared and delivered consistent with guests’ food allergies and dietary requirements.
• Prepare the food for service, ensuring high quality and flavour, and elegant high-end presentation suitable for formal events.
• Provide simple family meals within working hours and when there are no official events.
• Discuss with the Residence Manager budgets, numbers of guests, dietary requirements, allergies, and additional kitchen staff.
• Use quiet days to plan ahead and fill the freezer with basics for events & visitors, and research new recipes.
• Update & print out official menu list monthly.
• Work flexibly, recognising that events can occasionally change at the last moment, including numbers of guests, timings etc.

Oversee the Residence food purchasing and kitchen operations:

• Manage the supply chain for Residence food. Identify and recommend the most suitable suppliers (e.g. butchers, fishmongers) to ensure high quality produce at competitive prices.
• Ensure essential supplies are purchased in line with the allocated budget and the official requirements.
• Maintain accurate and up to date inventory records.
• Record and input expenditure into the Embassy payment 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.
• Collaborate with the Residence gardeners to ensure that the basic seasonal herbs and vegetables are grown throughout the year.
• Prioritise short supply chains by sourcing locally from local suppliers and cooperatives, showcasing and promoting a fusion of both British and Moroccan culinary culture.

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.
• Manage equipment in the kitchen, ensuring safe operations for staff and visitors, and reporting any maintenance needs.
• Ensure the kitchen is clean at the end of each day, including the hob, oven, worktops, sinks.
• Clean the fridges & freezers, shelves, drawers, kitchen floor weekly.
• Fridge and freezer management – label, separate and store food correctly.
• Ensure sanitation practices are followed in the kitchen.

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.

• Proven experience in high-level catering or hospitality, including VIP and formal events
• Creativity in menu development and plating.
• Strong culinary skills in British/European style cooking
• Ability to manage food costs, portion control and minimise waste
• Strong organisational and time management skills
• 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