وظائف شيف (طباخ) - الرباط المغرب

من ٠ إلى ٠ سنة Naukri Gulf

Chef de Cuisine

On-site - المغرب - الرباط ٢٦ مايو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Job Description <ul> <li>To offer professional, friendly and attentive services to clients,</li> <li>Ensure consistency during the preparation of all dishes, whether they are intended for the à la carte menu or the buffet menus, and that they conform to the recipes and standards of the hotel.</li> <li>Organize daily preparatory meetings for the cooks in the absence of the Executive Chef,</li> <li>Ensure that all cooks are aware of the rules and objectives,</li> <li>Communicating with store managers to understand customer feedback,</li> <li>Ensure proper product rotation in all cold storage rooms to reduce waste.</li> <li>To be thoroughly familiar with all the dishes on the menu, the daily specials, and the promotions,</li> <li>Ensure the cleanliness and maintenance of all work areas, utensils and equipment,</li> <li>Adhere to all policies, procedures, and service standards related to the kitchens.</li> <li>Adhere to all hygiene and safety policies when handling food and beverages.</li> <li>Other tasks, such as those assigned.</li> </ul></div></section><section>Desired Candidate ProfileMinimum 2 years' experience as a head chef in a luxury hotel, <ul> <li>A diploma or certificate in a culinary discipline,</li> <li>Excellent interpersonal and problem-solving skills,</li> <li>Mastery of HACCP hygiene standards</li> <li>Particularly responsible and reliable,</li> <li>Ability to work effectively under pressure in a fast-paced environment.</li> <li>Ability to work in a team,</li> <li>Ability to focus attention on customer needs, remaining calm and courteous at all times.</li> <li>Knowledge of Microsoft Windows applications is an asset.</li> </ul></section>

من ٠ إلى ٠ سنة Naukri Gulf

Chef de projet Data

On-site - المغرب - الرباط ١٤ يوليو ٢٠٢٦

تكنولوجيا المعلومات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Job Description <div> Missions : <ul> <li>Leads the SQLI project team and is the main point of contact for the client on operational matters; he works particularly closely with the client's Project Manager.</li> <li>Ensures the team is well-organized throughout the day and that the team is on track to successfully complete the sprint (production workflow), monitoring the backlog</li> <li>Responsible for project delivery (planning, organization, execution, decision-making)</li> <li>Organizes and leads planning meetings (sprint planning) and retrospectives, participates in project committees and steering committees</li> <li>Manages continuous improvement activities, identifies and eliminates obstacles encountered by the team</li> <li>D defines and monitors the management indicators (Burndown, Burnup, Bug, Satisfaction)</li></ul></div></div></section><section>Desired Candidate ProfileQualifications <div> Prerequisites : <ul> <li>Master's degree (or equivalent) from an engineering school</li> <li>Having already worked on data-related topics</li> <li>Having already worked in an Agile (SCRUM) environment</li> <li>A technical background would be an asset</li> </ul> Comp tences : <ul> <li>Ability to understand business issues, ability to challenge</li> <li>Ability to execute SQL queries and perform data checks</li> <li>Ability to understand the principles and practices of data management: knowledge of data modeling, data integration, and data quality assurance.</li> <li>Analytical capacity</li> <li>Good communication skills, listening skills, and a sense of pedagogy to ensure coordination with team members and stakeholders.</li></ul></div></section>

من ٠ إلى ٠ سنة Naukri Gulf

Restaurant Manager

On-site - المغرب - الرباط ٢٦ مايو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><div> Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. </div></div></section><section>Desired Candidate Profile High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</section>

وظائف شيف (طباخ) - الرباط المغرب

Chef de Cuisine

Chef de projet Data

Restaurant Manager

أصحاب المواقع

أصحاب العمل

الباحثين عن عمل

وظائف شيف (طباخ) - الرباط المغرب

Chef de Cuisine

Chef de projet Data

Restaurant Manager

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