وظائف شيف أسماك في المغرب

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>We partner with many business actors and stakeholders, which opens career opportunities in many areas, directly or indirectly linked to the properties' activity.</p><br><br>Description du poste<br><br><p><strong>Main Responsibilities – Demi Chef de Rang</strong></p><br><ul><li>To provide courteous, professional, efficient and attentive service at all times, in accordance with the hotel’s F&amp;B standards and procedures.</li><li>To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience.</li><li>To perform opening and closing procedures for the respective outlet as assigned.</li><li>To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes, beverages and suitable combinations to guests.</li><li>To support upselling initiatives by suggesting appropriate menu items and alternatives.</li><li>To ensure that tables are properly set, maintained and cleared according to the hotel’s service standards.</li><li>To anticipate guests’ needs, handle enquiries courteously and establish positive relationships with guests.</li><li>To coordinate effectively with the kitchen, bar and other F&amp;B team members to ensure smooth and timely service.</li><li>To ensure that the outlet, service stations and surrounding areas are kept clean, organized and properly prepared at all times.</li><li>To monitor operating supplies and contribute to reducing spoilage, breakage and wastage.</li><li>To report guest complaints or operational issues to the Chef de Rang, Supervisor or Manager and ensure appropriate follow-up.</li><li>To assist in the training and guidance of Commis de Rang when required.</li><li>To participate in periodic inventories of operating equipment and supplies.</li><li>To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang, Supervisor or Outlet Manager.</li><li>To remain flexible and, when required, rotate within different F&amp;B outlets or other areas of the hotel according to operational needs.</li></ul><br>Qualifications<br><br><p>The following knowledge, skills and abilities are required:</p><br><ul><li>Attention to detail, style and aesthetics of hotel is critical.</li><li>Outstanding verbal and written communications skills.</li><li>College Degree in Hospitality&nbsp;or similar field.</li><li>2 years experience in similar role.</li><li>Good proficiency in English, Arabic and French</li></ul><br>Informations supplémentaires<br><br><p>Sofitel Royal Bay Resort Agadir</p><br> </div>

<p>To provide courteous, professional, efficient and attentive service at all times, in accordance with the hotel s F&amp;B standards and procedures. To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience. To perform opening and closing procedures for the respective outlet as assigned. To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes, beverages and suitable combinations to guests. To support upselling initiatives by suggesting appropriate menu items and alternatives. To ensure that tables are properly set, maintained and cleared according to the hotel s service standards. To anticipate guests needs, handle enquiries courteously and establish positive relationships with guests. To coordinate effectively with the kitchen, bar and other F&amp;B team members to ensure smooth and timely service. To ensure that the outlet, service stations and surrounding areas are kept clean, organized and properly prepared at all times. To monitor operating supplies and contribute to reducing spoilage, breakage and wastage. To report guest complaints or operational issues to the Chef de Rang, Supervisor or Manager and ensure appropriate follow-up. To assist in the training and guidance of Commis de Rang when required. To participate in periodic inventories of operating equipment and supplies. To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang, Supervisor or Outlet Manager. To remain flexible and, when required, rotate within different F&amp;B outlets or other areas of the hotel according to operational needs.</p><p><strong>Desired Candidate Profile</strong></p><p>The following knowledge, skills and abilities are required: Attention to detail, style and aesthetics of hotel is critical. Outstanding verbal and written communications skills. College Degree in Hospitality or similar field. 2 years experience in similar role. Good proficiency in English, Arabic and French</p>

<p>To provide courteous, professional, efficient and attentive service at all times, in accordance with the hotel s F&amp;B standards and procedures. To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience. To perform opening and closing procedures for the respective outlet as assigned. To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes, beverages and suitable combinations to guests. To support upselling initiatives by suggesting appropriate menu items and alternatives. To ensure that tables are properly set, maintained and cleared according to the hotel s service standards. To anticipate guests needs, handle enquiries courteously and establish positive relationships with guests. To coordinate effectively with the kitchen, bar and other F&amp;B team members to ensure smooth and timely service. To ensure that the outlet, service stations and surrounding areas are kept clean, organized and properly prepared at all times. To monitor operating supplies and contribute to reducing spoilage, breakage and wastage. To report guest complaints or operational issues to the Chef de Rang, Supervisor or Manager and ensure appropriate follow-up. To assist in the training and guidance of Commis de Rang when required. To participate in periodic inventories of operating equipment and supplies. To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang, Supervisor or Outlet Manager. To remain flexible and, when required, rotate within different F&amp;B outlets or other areas of the hotel according to operational needs.</p><p><strong>Desired Candidate Profile</strong></p><p>Attention to detail, style and aesthetics of hotel is critical. Outstanding verbal and written communications skills. College Degree in Hospitality or similar field. 2 years experience in similar role. Good proficiency in English, Arabic and French</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Bathed in natural light, our seaside Hotel cascades down a hillside toward the Atlantic. Perched on a beach just 10 minutes from the heart of Morocco’s largest and liveliest city, the sweeping views you’ll find from your private balcony easily fulfill the romantic reputation that precedes Casablanca. With architectural marvels both historic and modern, a cutting-edge art scene and world-class restaurants, allow us to show off the best of our alluring port city, starting with a plate of fresh local seafood prepared à la minute at Bleu. Our Oceanfront sanctuary offering a resort-like atmosphere minutes from the city’s key business districts and cultural landmarks opened in November 2015, and has 186 rooms, 3 food and beverage outlets including a grill &amp; seafood restaurant, a modern Moroccan lobby lounge serving exquisite tea times and a poolside restaurant famous for its Sundays barbecues, an outdoor pool with private poolside cabanas, fitness center, and a stunning spa offering bespoke treatments that pay tribute to ancestral beauty techniques and ancient Moroccan traditions at Le Spa.<br><br><p><span><b>Position:</b> Commis de Rang – Breakfast<br><b>Department:</b> Food &amp; Beverage<br><b>Contract:</b> Full-time<br>We are currently seeking a motivated and service-oriented <b>Commis de Rang – Breakfast</b> to join our Food &amp; Beverage team. This role plays an important part in supporting daily breakfast operations and ensuring every guest receives a warm, professional, and memorable dining experience.<br>The ideal candidate is enthusiastic about hospitality, eager to learn, and able to perform efficiently in a fast-paced environment while maintaining Four Seasons service standards.<br><b>Key Responsibilities:</b><br>Support the Chef de Rang and Demi Chef de Rang during breakfast service<br>Follow the correct sequence of service and maintain service standards<br>Prepare, set, clear, and reset tables efficiently<br>Assist with buffet setup, replenishment, and cleanliness<br>Serve food and beverages accurately and professionally<br>Maintain cleanliness and organization of service stations and restaurant areas<br>Communicate effectively with colleagues and supervisors<br>Deliver friendly, attentive, and personalized service to every guest<br><b>Candidate Profile:</b><br>Previous experience in Food &amp; Beverage or hospitality is an advantage<br>Basic knowledge of restaurant service and guest interaction<br>Strong communication and guest service skills<br>Punctual, reliable, and well-organized<br>Ability to work early morning shifts and in a fast-paced environment<br>Positive attitude, team spirit, and willingness to learn and grow within the Food &amp; Beverage department.</span></p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.<br><br><p><b><span>Sous Chef -</span></b><b><span>Four Seasons Hotel Rabat </span><span>Kasr</span><span> Al Bahr, Morocco</span></b></p><br><br><br><p><b><span>About Four Seasons Hotels and Resorts:</span></b></p><br><br><p><span><span>Four Seasons Hotels and Resorts is a global, luxury hospitality company. We manage over 100 hotels and resorts and 44 private residences in 45 countries around the world and </span><span>growing</span><span>. At Four Seasons, we are powered by </span><span>people</span><span> and our culture enables everything we do. </span></span></p><br><br><br><p><span><span>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves.</span><span> Whether you work with us, stay with us, live with </span><span>us</span><span> or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. </span></span></p><br><br><br><p><b><span>About Four Seasons Hotel Rabat </span><span>Kasr</span><span> Al Bahr, Morocco:</span></b></p><br><br><p><span><span>This incredible hotel project </span><span>located</span><span> in the capital of Morocco sits on </span><span>15 acres</span><span> and consists of 13 buildings for accommodation, restaurants, lobby, </span><span>located</span><span> within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean. </span></span></p><br><br><br><p><b><span>The Role of Sous Chef:</span></b></p><br><br><p><span><span>We currently have an opportunity for a Sous Chef to join our&nbsp;Four Seasons Hotel</span></span><span><span>Rabat, </span><span>Kasr</span><span> Al Bahr team in Morocco! </span></span></p><br><br><br><p><span><span>Reporting into the Senior Exec Chef you will be </span><span>provide</span><span> leadership and management for the culinary department by </span><span>establishing</span><span> efficient systems and processes to ensure standards as set forth by Four Seasons and culinary partners are adhered to. </span></span></p><br><br><br><p><span><span>Responsibilities will include assisting in the planning and development of recipes and ensures the correct preparation and presentation of a consistent level for all food items is prepared through production and demonstration. Maintaining control systems which will </span><span>assure</span><span> quality and </span><span>portion</span><span> consistency, </span><span>monitoring</span><span> food shipments to meet </span><span>purchasing</span><span> specifications and fostering an awareness of the importance of food preparation and quality is part of the role of the Sous Chef. </span></span></p><br><br><br><p><b><span>Our Ideal Sous Chef candidate will have:</span></b></p><br><br><p><span><span>A special talent and passion for ensuring you and your team deliver the highest of culinary standards consistently and </span><span>ensuring</span><span> that our food offering is at the center of our guest experience. You should have a wealth of culinary experience in luxury resorts, a desire to focus on the development of our team and a creative </span><span>flair;</span><span> bringing your </span><span>personal touch</span><span> and energy to all our food and beverage experiences. </span></span></p><br><br><br><p><span><span>You will naturally also be a charismatic, nurturing, and inspiring leader with a strong passion for </span><span>people</span><span> welfare and development. </span><span>You will be the Cultural Advocate of the Golden Rule; creating great workplaces for all great people to deliver great experiences.</span></span></p><br><br><br><p><b><span>Fluency in French, Arabic and English is </span><span>a must</span><span> for this location, along with eligibility to work in Morocco.</span></b></p><br><br><br><p><span><span>Four Seasons Hotels and Resorts can offer what many </span><span>hospitality</span><span> professionals dream of; the opportunity to build a life-long career with global potential and a real sense of pride in work well done. We look for talent who share the Golden Rule – people who, by nature, believe in treating others as we would have them treat us. As Four Seasons works towards phenomenal growth in the next decade, our most valuable partners continue to be our talent, with whom we have a strong relationship based on the Golden Rule. This relationship is made tangible by the awards received year after year by Four Seasons on a corporate level, as well as by our hotels, resorts, and residences around the world, making us an undisputed “employer of </span><span>choice</span><span>. </span></span></p><br><br><br><br><br><br><br><br> </div>

<p>We are currently seeking a motivated and service-oriented Demi Chef de Rang Breakfast to join our Food &amp; Beverage team. This role is essential in supporting breakfast service operations and ensuring guests receive a high-quality and welcoming dining experience. The ideal candidate is passionate about hospitality, organized, and able to work efficiently in a fast-paced environment while maintaining service standards.</p><p>Key Responsibilities:</p><ul><li>Support the Chef de Rang in managing a service section during breakfast service</li><li>Ensure correct sequence of service and service timing are followed</li><li>Provide professional and attentive guest service</li><li>Assist with buffet setup, replenishment, and cleanliness</li><li>Ensure tables are set, cleared, and reset according to standards</li><li>Guide and support Commis de Rang during service</li><li>Maintain cleanliness and organization of service areas</li><li>Communicate effectively with colleagues and supervisors</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in Food &amp; Beverage service (Commis de Rang or similar role preferred)</p><p>Knowledge of breakfast service standards and sequence of service</p><p>Strong guest service and communication skills</p><p>Punctual, reliable, and well-organized</p><p>Ability to work early mornings and under pressure</p><p>Team player with a positive attitude and willingness to learn</p>

<p>We are currently seeking a motivated and service-oriented Commis de Rang Breakfast to join our Food &amp; Beverage team. This role plays an important part in supporting daily breakfast operations and ensuring every guest receives a warm, professional, and memorable dining experience. The ideal candidate is enthusiastic about hospitality, eager to learn, and able to perform efficiently in a fast-paced environment while maintaining Four Seasons service standards.</p><p>Key Responsibilities:</p><ul><li>Support the Chef de Rang and Demi Chef de Rang during breakfast service</li><li>Follow the correct sequence of service and maintain service standards</li><li>Prepare, set, clear, and reset tables efficiently</li><li>Assist with buffet setup, replenishment, and cleanliness</li><li>Serve food and beverages accurately and professionally</li><li>Maintain cleanliness and organization of service stations and restaurant areas</li><li>Communicate effectively with colleagues and supervisors</li><li>Deliver friendly, attentive, and personalized service to every guest</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in Food &amp; Beverage or hospitality is an advantage</p><p>Basic knowledge of restaurant service and guest interaction</p><p>Strong communication and guest service skills</p><p>Punctual, reliable, and well-organized</p><p>Ability to work early morning shifts and in a fast-paced environment</p><p>Positive attitude, team spirit, and willingness to learn and grow within the Food &amp; Beverage department.</p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Reporting to the Chef de Partie, the responsibilities and essential functions of the position include, but are not limited to: Minimizing waste and ensuring the optimal use of raw materials and equipment; Respecting and ensuring compliance with hygiene and safety standards; Applying and enforcing work procedures and technical specifications related to their section; Replacing junior staff within their section if necessary; Ensuring adherence to quality criteria; Receiving and checking incoming goods for their station; Verifying expiration dates and the quality of products and goods in their section; Monitoring the contents, storage, and cleanliness of refrigerated units in their section and the kitchen; Preparing the dishes under their responsibility, respecting technical specifications and deadlines; Assisting with plating; Control and participate in the cleaning of equipment and supplies in his section and the kitchens; Prepare orders in collaboration with his Sous Chef; Make lists of recommendations and detailed written reports of his section the day before for the following day; Other tasks, as assigned.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Prior experience in the culinary field</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Certificate of apprenticeship or international equivalent</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">A diploma or certificate in a culinary discipline is an asset</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Knowledge of Microsoft Windows applications is an asset</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent interpersonal and problem-solving skills</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Particularly responsible and reliable</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ability to work effectively under pressure in a fast-paced environment</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ability to work in a team</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ability to focus attention on customer needs, remaining calm and courteous at all times</font></font></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><p><b><span>GEC – Global Experts Consulting recrute un Chef de Projet Hub d'Intégration Senior | Secteur Bancaire</span></b><br></p><br><p><span>Dans le cadre d'une mission stratégique pour le compte de l'un de nos clients bancaires, nous recherchons un </span><b><span>Chef de Projet Hub d'Intégration Senior</span></b><span> pour piloter la mise en Åuvre d'une plateforme d'intégration et accompagner les projets d'Open Banking.</span><br></p><br><b><span>Vos principales missions :</span></b><br><br><span>Piloter le projet d'implémentation du Hub d'Intégration de bout en bout.</span><br><br><span>Assurer la coordination entre les équipes métiers, techniques et les différentes équipes applicatives.</span><br><br><span>Garantir le respect des délais, des coûts et de la qualité des livrables.</span><br><br><span>Faciliter les échanges entre les parties prenantes et animer les instances de suivi.</span><br><br><span>Accompagner les projets d'intégration et veiller Ã&nbsp; la cohérence des architectures applicatives.</span><br><br><span>Contribuer Ã&nbsp; la mise en Åuvre des initiatives Open Banking et API.</span><br><br><b><span>Profil recherché :</span></b><br><br><span>5 Ã&nbsp; 10 ans d'expérience en gestion de projets d'intégration applicative.</span><br><br><span>Expérience confirmée dans le pilotage d'un projet d'implémentation de Hub d'Intégration en environnement bancaire.</span><br><br><span>Bonne connaissance des enjeux liés Ã&nbsp; l'Open Banking.</span><br><br><span>Maîtrise d'au moins une plateforme d'intégration majeure (MuleSoft, Boomi).</span><br><br><span>Excellentes capacités de coordination, de communication et de pilotage transverse.</span><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Finalité de la fonction:</strong></p><br><p>Assurer le pilotage opérationnel et accompagner les managers d’une unité managériale pour répondre aux objectifs fixés par la maison-mère et ASM.</p><br><p><span><strong> Activités Principales:</strong></span></p><br><p><strong>&nbsp;Management d’équipe : </strong></p><br><ul><li>&nbsp;Fixe les objectifs des managers à travers des entretiens formalisés</li><li>Evalue les performances des managers (techniques, commerciales, qualitatives, comportementales)</li><li>Contrôle l’adhérence au planning des managers</li><li>Analyse avec les managers les performances individuelles des collaborateurs de son UM (techniques, commerciales, qualitatives, comportementales) et contrôle la mise en place des plans d’actions d’amélioration</li><li>Selon les périmètres, définit les niveaux de délégation et pouvoirs</li></ul><p><strong>&nbsp;Pilotage d’activité :&nbsp;</strong></p><br><ul><li>Traduit les objectifs de l’unité managériale en programmes d’actions détaillés</li><li>Accompagne les managers dans la définition de la stratégie et du planning de traitement des activités&nbsp;</li><li>Définit et met en œuvre l’organisation de travail de l’unité managériale et les responsabilités des managers&nbsp;</li><li>Gère selon les périmètres la capacité de production de l’UM et identifie les risques de rupture de charge de l’équipe</li><li>Pilote les KPI de l’UM et s’assure de leur appropriation à tous les niveaux de son UM&nbsp;</li></ul><p><strong>Interface avec le support aux opérations :</strong></p><br><ul><li>Selon les périmètres, propose des évolutions organisationnelles pour son UM au responsable opérationnel (et au directeur de filière sur certains périmètres) et les met en œuvre avec l’hypervision</li><li>Anime des points de coordination avec les équipes métier, qualité et hypervision (congé, planning des contrôles…)</li><li>Alerte l’hypervision en cas d’anomalies&nbsp;</li></ul><p><strong>&nbsp;Reporting et relations avec les maisons-mères : </strong></p><br><ul><li>Constitue le relais d’information ascendante et descendante avec sa hiérarchie et la direction générale ASM</li><li>Remonte à sa hiérarchie un reporting d’activité et les points d’avancement des plans d’actions&nbsp;</li><li>Participe à certains comités opérationnels avec les maisons-mères (atteinte des effectifs, déploiement des outils)&nbsp;</li></ul><p><strong>&nbsp;Gestion des chantiers transverses :&nbsp;</strong></p><br><ul><li>Est force de proposition pour identifier des pistes d’amélioration (processus métier, argumentaire, formation)</li><li>Participe à des chantiers organisationnels internes (projets d’amélioration continue)</li><li>Représente son périmètre dans divers comités et/ou événements</li><li>Selon les périmètres, coanime en tant que formateur occasionnel des formations&nbsp;</li></ul><p><strong>Compétences techniques/fonctionnelles:</strong></p><br><ul><li>Connaissance du domaine des assurances</li><li>Connaissance de la gestion d’un centre de relation client</li><li>Connaissance des outils de bureautique</li></ul><p><strong>Compétences transversales:</strong></p><br><ul><li>Orientation client</li><li>Capacité d'influence / communication</li><li>Courage et intégrité</li><li>Esprit d’équipe</li></ul><span><strong>Profil recherché :</strong></span><p><span>De formation supérieure de&nbsp;<strong>Bac + 4/ 5</strong>&nbsp;avec une&nbsp;<strong>spécialisation en Management</strong>, <strong>vous avez 4 ans d’expérience dans un poste similaire ( chef de plateau ,Responsable d'activité.</strong>..) :</span></p><br><ul><li>Maîtrisez les fondamentaux de management et de l'encadrement de grandes équipes,</li><li>Posséder une expérience dans un poste similaire (Chef de projet, Responsable Opérationnel d'activité, Chef de plateau...) en centre de relation client de <strong>minimum</strong> 4 ans.</li><li>Avez une capacité à avoir une vision de l'ensemble des enjeux de la direction et y faire adhérer vos équipes,</li><li>Avez une capacité à agir dans un environnement complexe et à coordonner des actions stratégiques,</li><li>Êtes autonome et pragmatique,</li><li>Avez l’esprit du détail, d’analyse, de synthèse et d’anticipation,</li><li>Avez un sens des responsabilités aigu et un esprit d’équipe,</li><li>Avez une excellente faculté d’écoute et de communication,</li><li>Maîtrisez parfaitement la langue française.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Finalité de la fonction:</strong></p><br><p>Assurer le pilotage opérationnel et accompagner les managers d’une unité managériale pour répondre aux objectifs fixés par la maison-mère et ASM.</p><br><p><span><strong> Activités Principales:</strong></span></p><br><p><strong>&nbsp;Management d’équipe : </strong></p><br><ul><li>&nbsp;Fixe les objectifs des managers à travers des entretiens formalisés</li><li>Evalue les performances des managers (techniques, commerciales, qualitatives, comportementales)</li><li>Contrôle l’adhérence au planning des managers</li><li>Analyse avec les managers les performances individuelles des collaborateurs de son UM (techniques, commerciales, qualitatives, comportementales) et contrôle la mise en place des plans d’actions d’amélioration</li><li>Selon les périmètres, définit les niveaux de délégation et pouvoirs</li></ul><p><strong>&nbsp;Pilotage d’activité :&nbsp;</strong></p><br><ul><li>Traduit les objectifs de l’unité managériale en programmes d’actions détaillés</li><li>Accompagne les managers dans la définition de la stratégie et du planning de traitement des activités&nbsp;</li><li>Définit et met en œuvre l’organisation de travail de l’unité managériale et les responsabilités des managers&nbsp;</li><li>Gère selon les périmètres la capacité de production de l’UM et identifie les risques de rupture de charge de l’équipe</li><li>Pilote les KPI de l’UM et s’assure de leur appropriation à tous les niveaux de son UM&nbsp;</li></ul><p><strong>Interface avec le support aux opérations :</strong></p><br><ul><li>Selon les périmètres, propose des évolutions organisationnelles pour son UM au responsable opérationnel (et au directeur de filière sur certains périmètres) et les met en œuvre avec l’hypervision</li><li>Anime des points de coordination avec les équipes métier, qualité et hypervision (congé, planning des contrôles…)</li><li>Alerte l’hypervision en cas d’anomalies&nbsp;</li></ul><p><strong>&nbsp;Reporting et relations avec les maisons-mères : </strong></p><br><ul><li>Constitue le relais d’information ascendante et descendante avec sa hiérarchie et la direction générale ASM</li><li>Remonte à sa hiérarchie un reporting d’activité et les points d’avancement des plans d’actions&nbsp;</li><li>Participe à certains comités opérationnels avec les maisons-mères (atteinte des effectifs, déploiement des outils)&nbsp;</li></ul><p><strong>&nbsp;Gestion des chantiers transverses :&nbsp;</strong></p><br><ul><li>Est force de proposition pour identifier des pistes d’amélioration (processus métier, argumentaire, formation)</li><li>Participe à des chantiers organisationnels internes (projets d’amélioration continue)</li><li>Représente son périmètre dans divers comités et/ou événements</li><li>Selon les périmètres, coanime en tant que formateur occasionnel des formations&nbsp;</li></ul><p><strong>Compétences techniques/fonctionnelles:</strong></p><br><ul><li>Connaissance du domaine des assurances</li><li>Connaissance de la gestion d’un centre de relation client</li><li>Connaissance des outils de bureautique</li></ul><p><strong>Compétences transversales:</strong></p><br><ul><li>Orientation client</li><li>Capacité d'influence / communication</li><li>Courage et intégrité</li><li>Esprit d’équipe</li></ul><span><strong>Profil recherché :</strong></span><p><span>De formation supérieure de&nbsp;<strong>Bac + 4/ 5</strong>&nbsp;avec une&nbsp;<strong>spécialisation en Management</strong>, <strong>vous avez 4 ans d’expérience dans un poste similaire ( chef de plateau ,Responsable d'activité.</strong>..) :</span></p><br><ul><li>Maîtrisez les fondamentaux de management et de l'encadrement de grandes équipes,</li><li>Posséder une expérience dans un poste similaire (Chef de projet, Responsable Opérationnel d'activité, Chef de plateau...) en centre de relation client de <strong>minimum</strong> 4 ans.</li><li>Avez une capacité à avoir une vision de l'ensemble des enjeux de la direction et y faire adhérer vos équipes,</li><li>Avez une capacité à agir dans un environnement complexe et à coordonner des actions stratégiques,</li><li>Êtes autonome et pragmatique,</li><li>Avez l’esprit du détail, d’analyse, de synthèse et d’anticipation,</li><li>Avez un sens des responsabilités aigu et un esprit d’équipe,</li><li>Avez une excellente faculté d’écoute et de communication,</li><li>Maîtrisez parfaitement la langue française.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job : <p>Reporting to the Food and Beverage Management, your main responsibilities will be to:</p><br><br><p>Supervise and coordinate all pastry activities.<br>Design and update pastry menus and creations in line with the establishment's high-end positioning.<br>Ensure consistent product quality, both in taste and aesthetics.<br>Develop new pastry creations, recipes and concepts.<br>Supervise, train and develop the skills of the pastry team.<br>Organize production and optimize work methods to ensure efficiency and consistency.<br>Ensure compliance with hygiene standards, food safety and HACCP procedures.<br>Control raw materials, inventory, costs and production ratios.<br>Collaborate closely with the kitchen, restaurant and banquet teams to meet the establishment's various needs.<br>Participate in the development of pastry offerings for restaurants, banquets, events and other hotel outlets.<br>Maintain constant awareness of luxury pastry trends and propose innovations adapted to the establishment's clientele.</p><br><br> <br> Required profile : <p>Professional training in pastry, ideally supplemented by specialized training in management or gastronomy.<br>Proven experience as a Pastry Chef / Executive Pastry Chef, ideally gained in a 5-star hotel, palace, gastronomic restaurant, or luxury establishment.<br>Excellent command of pastry, viennoiserie, chocolate, and plated dessert techniques.<br>Strong artistic sensibility and ability to create refined and contemporary products.<br>Proven experience in managing and developing a team.<br>Mastery of hygiene and food safety standards.<br>Keen sense of organization, rigor, and attention to detail.<br>Leadership, creativity, high standards, and excellent team spirit.<br>Ability to work in a demanding international environment.<br>Fluent French; professional English is a significant asset.</p><br><br><p>We are looking for:</p><br><br><p>A passionate, creative, and demanding professional, capable of upholding the pastry signature of a luxury establishment and actively contributing to the gastronomic experience offered to clients.</p><br><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><p><b><span>GEC – Global Experts Consulting recrute | Chef de Projet Plateforme d’Intégration &amp; API Management | Casablanca</span></b><br></p><br><p><span>Dans le cadre d’une mission stratégique, nous recherchons un </span><b><span>Chef de Projet Plateforme d’Intégration &amp; API Management</span></b><span> disposant d’une solide expertise en architecture d’intégration, gouvernance des APIs et pilotage de projets techniques complexes.</span><br></p><br><span>Concevoir et faire évoluer l’architecture de la plateforme d’intégration et d’API Management</span><br><br><span>Définir les architectures et patterns d’intégration entre applications, SI, partenaires et canaux digitaux</span><br><br><span>Piloter les projets d’intégration de bout en bout, du cadrage jusqu’Ã&nbsp; la mise en production</span><br><br><span>Définir et industrialiser les standards de conception, publication, versioning et cycle de vie des APIs</span><br><br><span>Garantir la sécurité, la performance, la disponibilité et la résilience des services exposés</span><br><br><span>Assurer la gouvernance du catalogue API et accompagner les équipes dans l’utilisation de la plateforme</span><br><br><span>Coordonner les équipes architecture, développement, infrastructure, sécurité, exploitation et métiers</span><br><br><span>Contribuer aux pratiques CI/CD, DevOps / DevSecOps, monitoring et observabilité</span><br><br><span>Participer Ã&nbsp; la mise en place des API Products, souscriptions, quotas et mécanismes de valorisation / monétisation des APIs</span><br><br><p><b><span>Profil recherché :</span></b><br></p><br><span>Expérience significative en </span><b><span>architecture SI, intégration et API Management</span></b><br><br><span>Expertise </span><b><span>API Management / API Gateway</span></b><br><br><span>Maîtrise de </span><b><span>MuleSoft / Anypoint Platform, Kong</span></b><span> ou solutions équivalentes</span><br><br><span>Solides connaissances </span><b><span>REST APIs, OpenAPI/Swagger, OAuth2 et JWT</span></b><br><br><span>Bonne maîtrise des architectures </span><b><span>microservices, messaging et event-driven</span></b><br><br><span>Connaissance des environnements </span><b><span>Cloud, CI/CD, DevOps / DevSecOps</span></b><br><br><span>Expérience confirmée dans le </span><b><span>pilotage de projets techniques complexes</span></b><br><br><span>Leadership, autonomie et capacité Ã&nbsp; fédérer des équipes pluridisciplinaires</span><br><br><b><span>Anglais professionnel</span></b><br><br><br> </div>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>