وظائف شيف مخبوزات و معجنات في المغرب

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>POSITION SUMMARY</b> Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: high school diploma or G.E.D. equivalent. Related Work Experience: At least 6 years of related work experience. Supervisory Experience: 1 year of supervisory experience is required. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: High school diploma or G.E.D. equivalent.</li><li>Related Work Experience: At least 6 years of related work experience.</li><li>Supervisory Experience: 1 year of supervisory experience is required.</li><li>License or Certification: None</li></ul><p></p></section>

<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"> <br>Description de l'entreprise<br><br><p><strong>Pourquoi travailler chez Accor ?</strong><br>Nous sommes bien plus qu’un leader mondial. Nous vous accueillons comme vous êtes et vous pouvez trouver le métier et la marque qui correspond à votre personnalité.<br>Nous vous accompagnons dans votre évolution et votre apprentissage au quotidien, nous nous assurons que votre travail apporte du sens à votre vie. Ainsi, durant votre expérience avec nous, vous pouvez explorer les possibilités illimitée du Groupe Accor.<br>En rejoignant Accor, vous écrivez chaque chapitre de votre histoire et ensemble nous pouvons imaginer l’Hôtellerie de demain. Découvrez la vie qui vous attend chez Accor, https://careers.accor.com/.<br><strong>Faites ce que vous aimez, prenez soin du monde qui vous entoure, oser challenger le status quo ! #BELIMITLESS</strong></p><br><br>Description du poste<br><br><p>Le Chef de Partie est responsable de la préparation, de la cuisson et du dressage des plats de sa section (chaud, froid, etc.). Il veille à la qualité, à l’hygiène, à la sécurité alimentaire et au bon fonctionnement de son poste dans le respect des standards de l’établissement.</p><br><p><strong>Responsabilités :</strong></p><br><ul><li><p>Assurer la mise en place et la production culinaire de sa partie selon les fiches techniques et les standards en vigueur.</p><br></li><li><p>Garantir la qualité constante des plats servis.</p><br></li><li><p>Encadrer les commis et les apprentis affectés à sa section, assurer leur formation continue.</p><br></li><li><p>Respecter les normes d’hygiène HACCP et veiller à la propreté du poste de travail.</p><br></li><li><p>Participer à l’élaboration de nouvelles recettes en collaboration avec le Chef ou le Sous-Chef.</p><br></li><li><p>Gérer les stocks de sa partie, passer les commandes internes et contrôler les livraisons.</p><br></li><li><p>Veiller à la bonne utilisation du matériel de cuisine et signaler toute anomalie technique.</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil recherché :</strong></p><br><ul><li><p>Diplôme en cuisine ou formation hôtelière équivalente.</p><br></li><li><p>Expérience confirmée d’au moins 2 ans au même poste dans un établissement de même gamme.</p><br></li><li><p>Bonne maîtrise des techniques culinaires et de cuisson.</p><br></li><li><p>Sens de l’organisation, rigueur et esprit d’équipe.</p><br></li><li><p>Capacité à travailler sous pression dans un environnement dynamique.</p><br></li><li><p>Connaissance des normes d’hygiène et de sécurité alimentaire.</p><br></li></ul><br>Informations supplémentaires<br><br><p><strong>Notre Engagement Diversité &amp; Inclusion :</strong><br>Nous sommes une entreprise inclusive et notre ambition est d’attirer, de recruter, et de promouvoir la diversité des talents.</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p><p></p></section>

<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"> 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>

<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>

<p><b>POSITION SUMMARY&nbsp;</b></p><p><br></p><p>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><b>PREFERRED QUALIFICATION</b></p><ul><li><b>Education:</b> Technical, Trade, or Vocational School Degree.</li><li><b>Related Work Experience:</b> At least 3 years of related work experience.</li><li><b>Supervisory Experience:</b> No supervisory experience.</li><li><b>License or Certification:</b> None</li></ul>

<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>PREFERRED QUALIFICATION 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>

<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><span><span><b>Position:</b> Demi Chef 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>Demi Chef de Rang – Breakfast</b> 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.<br>The ideal candidate is passionate about hospitality, organized, and able to work efficiently in a fast-paced environment while maintaining service standards.<br><b>Key Responsibilities:</b><br>• Support the Chef de Rang in managing a service section during breakfast service<br>• Ensure correct sequence of service and service timing are followed<br>• Provide professional and attentive guest service<br>• Assist with buffet setup, replenishment, and cleanliness<br>• Ensure tables are set, cleared, and reset according to standards<br>• Guide and support Commis de Rang during service<br>• Maintain cleanliness and organization of service areas<br>• Communicate effectively with colleagues and supervisors<br><b>Candidate Profile:</b><br>• Previous experience in Food &amp; Beverage service (Commis de Rang or similar role preferred)<br>• Knowledge of breakfast service standards and sequence of service<br>• Strong guest service and communication skills<br>• Punctual, reliable, and well-organized<br>• Ability to work early mornings and under pressure<br>• Team player with a positive attitude and willingness to learn</span></span></span></p><br><br><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p><strong>Pourquoi travailler chez Accor ?</strong><br>Nous sommes bien plus qu’un leader mondial. Nous vous accueillons comme vous êtes et vous pouvez trouver le métier et la marque qui correspond à votre personnalité.<br>Nous vous accompagnons dans votre évolution et votre apprentissage au quotidien, nous nous assurons que votre travail apporte du sens à votre vie. Ainsi, durant votre expérience avec nous, vous pouvez explorer les possibilités illimitée du Groupe Accor.<br>En rejoignant Accor, vous écrivez chaque chapitre de votre histoire et ensemble nous pouvons imaginer l’Hôtellerie de demain. Découvrez la vie qui vous attend chez Accor, https://careers.accor.com/.<br><strong>Faites ce que vous aimez, prenez soin du monde qui vous entoure, oser challenger le status quo ! #BELIMITLESS</strong></p><br><br>Description du poste<br><br><p>Sous la responsabilité des superviseurs et du Chef de Rang, le Commis de Rang, en tant que Heartist®, contribue à offrir une expérience exceptionnelle à nos clients. Il anticipe leurs besoins et répond à leurs attentes avec professionnalisme, attention et élégance, dans le respect des standards Fairmont et Accor.</p><br><p><strong>MISSIONS</strong></p><br><ul><li>Maîtriser les procédures et les standards du&nbsp;service de la restauration de luxe&nbsp;;</li><li>Assister le Chef de Rang dans l’accueil et le service des clients ;</li><li>Assurer le service des mets et boissons selon les standards de qualité et d’excellence Fairmont ;</li><li>Adapter son organisation et son rythme de travail en fonction de l’activité et des attentes de la clientèle ;</li><li>Créer des interactions chaleureuses et personnalisées afin de contribuer à une expérience mémorable ;</li><li>Véhiculer les valeurs Fairmont et l’esprit Heartist® à travers son attitude, sa présentation et son professionnalisme ;</li><li>Participer à la mise en place, à l’entretien et au réapprovisionnement du point de vente;</li><li>Assister les équipes du restaurant et du bar lorsque l’activité le nécessite ;</li><li>Veiller à la propreté, à l’organisation et au respect des normes d’hygiène et de sécurité ;</li><li>Assurer le nettoyage et le rangement des espaces de travail après le service.</li></ul><br>Qualifications<br><br><ul><li>Excellente présentation et sens du service client ;</li><li>Excellent relationnel, esprit d’équipe et sens de la communication ;</li><li>Dynamisme, autonomie, rigueur et proactivité ;</li><li>Capacité à travailler efficacement dans un environnement exigeant et à forte activité ;</li><li>Sens du détail et souci constant de la satisfaction client ;</li><li>Respect des standards de présentation (grooming) et des valeurs de la marque ;</li><li>Flexibilité horaire et disponibilité selon les besoins opérationnels.</li></ul><br>Informations supplémentaires<br><br><p><strong>Notre Engagement Diversité &amp; Inclusion :</strong><br>Nous sommes une entreprise inclusive et notre ambition est d’attirer, de recruter, et de promouvoir la diversité des talents.</p><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 un Chef de Projet Senior Monétique !</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 Senior Monétique</span></b><span> disposant d'une solide expérience en </span><b><span>gestion de projets</span></b><span>, </span><b><span>AMOA</span></b><span> et </span><b><span>moyens de paiement</span></b><span>, afin d'accompagner des projets de transformation Ã&nbsp; fort enjeu.</span><br></p><br><p><span>Piloter les projets Monétique de bout en bout : cadrage, planification, gouvernance, suivi des budgets, coordination des parties prenantes et mise en production.</span><br></p><br><p><span>Recueillir, analyser et formaliser les besoins métiers, rédiger les expressions de besoins et assurer le lien entre les équipes Métier et IT.</span><br></p><br><p><span>Animer les instances de gouvernance (COPROJ, COPIL), suivre les plans d'actions et garantir le respect des délais, des coûts et de la qualité.</span><br></p><br><p><span>Optimiser les processus Front-to-Back liés aux activités Monétique et contribuer Ã&nbsp; l'amélioration continue des parcours métiers.</span><br></p><br><p><span>Organiser et piloter les phases de recette fonctionnelle (UAT), coordonner les tests et sécuriser les déploiements.</span><br></p><br><p><span>Produire la documentation projet, les procédures, les guides utilisateurs et assurer l'accompagnement au changement ainsi que la formation des équipes.</span><br></p><br><p><span>Participer au suivi des incidents fonctionnels et coordonner leur résolution avec les différentes parties prenantes.</span><br></p><br><p><b><span>Profil recherché :</span></b><br></p><br><p><span>Minimum </span><b><span>5 ans d'expérience</span></b><span> en gestion de projets dans le secteur bancaire.</span><br></p><br><p><span>Expérience confirmée en </span><b><span>AMOA</span></b><span> et en pilotage de projets.</span><br></p><br><p><span>Solide expertise des activités </span><b><span>Monétique</span></b><span> (cartes bancaires, paiements, GAB, TPE, moyens de paiement...).</span><br></p><br><p><span>Bonne maîtrise des méthodologies de gestion de projet, de la recette fonctionnelle et de la conduite du changement.</span><br></p><br><p><span>Excellentes capacités de communication, d'organisation et de coordination.</span><br></p><br><p><b><span>Anglais professionnel obligatoire</span></b><br></p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.</p><p>PRE<bos>FERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</bos></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report 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. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p><p></p></section>