Pastry Chef Jobs in Morocco

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Au Movenpick Hotel Mansour Eddahbi Marrakech, nous croyons que chaque talent mérite un environnement dans lequel il peut s’exprimer, évoluer et contribuer pleinement.</p><br><br>Description du poste<br><br><p>Rattaché(e) au Chef Pâtissier, vous participez à la préparation, la production et la présentation des desserts, pâtisseries et pièces sucrées, dans le respect des standards de qualité, d’hygiène et de créativité de l’hôtel.</p><br><ul><li>Assurer la production quotidienne des préparations pâtissières.</li><li>Préparer, dresser et présenter les desserts selon les standards établis.</li><li>Veiller à la qualité, à la fraîcheur et à la régularité des produits.</li><li>Participer à la mise en place pour les différents points de vente, banquets et événements.</li><li>Respecter les normes d’hygiène, de sécurité alimentaire et de stockage.</li><li>Contribuer à la bonne organisation du poste de travail.</li><li>Encadrer et accompagner les commis selon les besoins opérationnels.</li></ul><br>Qualifications<br><br><ul><li>Formation en pâtisserie ou cuisine.</li><li>Expérience confirmée dans un poste similaire, idéalement en hôtellerie.</li><li>Maîtrise des techniques de base en pâtisserie.</li><li>Sens du détail, créativité et rigueur.</li><li>Esprit d’équipe, organisation et respect des standards.</li><li>Capacité à travailler dans un environnement exigeant et dynamique.</li></ul><br>Informations supplémentaires<br><br><p>Rejoindre le Mövenpick Hotel Mansour Eddahbi Marrakech, c’est intégrer une équipe engagée, dynamique et passionnée par l’hospitalité.</p><br><p><strong>Aspire For Better.</strong></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job : <p>As part of our client's business development, we are looking for an experienced Pastry Sous Chef to join a high-end establishment based in Casablanca.</p><br><br><p>Main missions:</p><br><br><p>Assist the Head Pastry Chef in the daily management of the pastry kitchen.<br>Supervise production and ensure the quality of creations.<br>Ensure compliance with food hygiene and safety standards.<br>Participate in the creation of new pastries and the improvement of recipes.<br>Supervise and support the pastry team.</p><br><br> <br> Required profile : <p>Proven experience as a Pastry Sous Chef or Pastry Chef de Partie.<br>Essential experience in high-end pastry shops, Michelin-starred restaurants, or luxury hotels/restaurants.<br>Excellent mastery of pastry techniques.<br>Good command of French (spoken and written).<br>Organizational skills, rigor, creativity, and ability to work under pressure.<br>Team spirit and ability to manage a brigade.</p><br><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>Mission principale</strong></span></span></p><br><p><span><span>Le Demi-Chef de Partie Pâtisserie assiste le Chef de Partie dans la production des desserts et pâtisseries. Il contribue à garantir la qualité, la présentation et le respect des normes d’hygiène au sein du poste pâtisserie.</span></span></p><br><p><span><span><strong>Responsabilités principales</strong></span></span></p><br><ul><li><span><span>Participer à la préparation et à la réalisation des desserts, pâtisseries et viennoiseries</span></span></li><li><span><span>Assister le Chef de Partie dans l’organisation du poste pâtisserie</span></span></li><li><span><span>Réaliser la mise en place (pesées, préparation des ingrédients, assemblage)</span></span></li><li><span><span>Veiller au respect des recettes, fiches techniques et standards de l’établissement</span></span></li><li><span><span>Assurer une présentation soignée et esthétique des desserts</span></span></li><li><span><span>Contrôler la qualité et la fraîcheur des matières premières</span></span></li><li><span><span>Appliquer strictement les règles d’hygiène et de sécurité alimentaire (HACCP)</span></span></li><li><span><span>Maintenir un poste de travail propre et organisé</span></span></li><li><span><span>Participer à la gestion des stocks et signaler les besoins</span></span></li><li><span><span>Remplacer le Chef de Partie en cas d’absence</span></span></li></ul><p><span><span><strong>Compétences requises</strong></span></span></p><br><ul><li><span><span>Maîtrise des techniques de base en pâtisserie</span></span></li><li><span><span>Rigueur, précision et sens du détail</span></span></li><li><span><span>Créativité et sens esthétique</span></span></li><li><span><span>Organisation et gestion du temps</span></span></li><li><span><span>Capacité à travailler en équipe et sous pression</span></span></li></ul><br><b>Qualifications:</b><br><p><span><span><strong>Profil recherché</strong></span></span></p><br><ul><li><span><span>Formation en pâtisserie (CAP Pâtisserie, Bac Pro ou équivalent)</span></span></li><li><span><span>Première expérience en pâtisserie professionnelle souhaitée</span></span></li><li><span><span>Expérience en hôtellerie ou restauration haut de gamme appréciée</span></span></li><li><span><span>Dynamisme, motivation et passion pour la pâtisserie</span></span></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>Mission principale</strong></span></span></p><br><p><span><span>Le Chef de Partie est responsable d’un poste spécifique en cuisine (chaud, froid, pâtisserie, etc.). Il assure la préparation des plats dans le respect des standards de qualité, d’hygiène et des délais, tout en encadrant les commis et demi-chefs affectés à son poste.</span></span></p><br><p><span><span><strong>Responsabilités principales</strong></span></span></p><br><ul><li><span><span>Préparer, cuisiner et dresser les plats relevant de sa spécialité</span></span></li><li><span><span>Assurer la mise en place (préparation des ingrédients, organisation du poste)</span></span></li><li><span><span>Veiller au respect des recettes, des normes qualité et des standards de l’établissement</span></span></li><li><span><span>Encadrer et former les commis de cuisine et les nouveaux collaborateurs</span></span></li><li><span><span>Contrôler la qualité des produits et des préparations</span></span></li><li><span><span>Veiller au respect des règles d’hygiène et de sécurité alimentaire (HACCP)</span></span></li><li><span><span>Gérer les stocks de son poste et signaler les besoins en approvisionnement</span></span></li><li><span><span>Maintenir propre et organisé son espace de travail</span></span></li><li><span><span>Travailler en coordination avec l’ensemble de la brigade de cuisine</span></span></li></ul><br><b>Qualifications:</b><br><p><span><span><strong>Diplôme</strong></span></span></p><br><ul><li><span><span>Diplôme en cuisine ou hôtellerie (CAP Cuisine, Bac Professionnel Cuisine ou équivalent)</span></span></li><li><span><span>Une formation complémentaire en gastronomie ou en hygiène alimentaire (HACCP) est un atout</span></span></li></ul><p><span><span><strong>Expérience</strong></span></span></p><br><ul><li><span><span>Minimum <strong>2 à 4 ans d’expérience</strong> en cuisine professionnelle</span></span></li><li><span><span>Expérience en hôtellerie ou restauration haut de gamme est un plus</span></span></li></ul> </div>

<p style=\"font-family:Arial;\">A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.</p><p style=\"font-family:Arial;\"><strong>What will I be doing?</strong></p><p style=\"font-family:Arial;\"> </p><p style=\"font-family:Arial;\">A Chef de Partie (Pastry), will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul><li>Ensure all food preparation meets standards</li><li>Prepare and present high quality food</li><li>Supervise staff</li><li>Keep all working areas clean and tidy and ensure no cross contamination</li><li>Prepare all mis-en-place for all relevant menus</li><li>Assist in positive outcomes from guest queries in a timely and efficient manner</li><li>Ensure food stuffs are of a good quality and stored correctly</li><li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li><li>Assist other departments wherever necessary and maintain good working relationships</li><li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li><li>Report maintenance, hygiene and hazard issues</li><li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>Be environmentally aware</li></ul><p style=\"font-family:Arial;\"><strong>What are we looking for?</strong></p><p style=\"font-family:Arial;\">A Chef de Partie (Pastry) serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li><li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li><li>Strong coaching skills</li><li>Ability and desire to motivate teams</li><li>Excellent communication skills</li><li>NVQ Level 3</li><li>Achieved Basic Food Hygiene Certificate</li><li>Supervisory experience</li><li>Positive attitude</li><li>Ability to work under pressure</li><li>Ability to work on own or in teams</li></ul><p style=\"font-family:Arial;\">It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li>Previous kitchen experience in similar role</li><li>Intermediate Food Hygiene</li><li>Knowledge of current food trends</li></ul><p style=\"font-family:Arial;\"><strong>What will it be like to work for Hilton?</strong></p><p style=\"font-family:Arial;\"> </p><p style=\"font-family:Arial;\">Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its <a href=\"http://jobs.hiltonworldwide.com/our-brands/index.php\" target=\"_blank\" rel=\"noopener\">global brands</a>.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!</p><p style=\"font-family:Arial;\"> </p><p style=\"font-family:Arial;\"> </p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits creative baking and decorating talents by preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Assisting in Leading the Pastry Team<br>• Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Assists in the supervision of pastry preparation shift operations.<br>• Prepares food items and executes requests based on required specifications.<br>Ensuring Culinary Standards and Responsibilities are Met for Pastry Team<br>• Develops, designs, or creates new ideas and items for Pastry Kitchen.<br>• Follows proper handling and right temperature of all food products.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Assists the Executive Chef with menu development associated with Pastry.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service&nbsp;<br>• Monitors and Provides service behaviors that are above and beyond for customer satisfaction.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Responds to and handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Maintaining Culinary Goals<br>• Supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.<br>• Provides assistance in prioritizing, organizing, and accomplishing daily pastry operations work.<br>• Supports procedures for food and beverage portion and waste controls.<br>• Purchases appropriate supplies and manages inventories according to budget.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p><strong>Fairmont Hotels &amp; Resorts</strong></p><br><p>Rejoignez une équipe dynamique et faites partie d’un réseau de 90 établissements d’exception, avec 34 nouvelles ouvertures en cours, répartis dans 30 pays à travers le monde.<br>Nos établissements s’étendent des plages d’Hawaï aux parcs nationaux préservés du Canada, du cœur de Londres aux déserts des Émirats Arabes Unis.</p><br><p><strong>Fairmont Royal Palm Marrakech</strong></p><br><p>C‘est sur un domaine d’exception, au cœur d’une oliveraie centenaire dominé par l’Atlas que se trouve le Fairmont Royal Palm Marrakech. À seulement vingt minutes de la vibrante « Ville Rouge », sur la route d’Amizmiz, le Fairmont Royal Palm Marrakech propose le meilleur : 134 clés réparties en suites et villas, trois restaurants, un Spa d'une superficie de 3500 m2 ainsi qu’un centre sportif avec une piscine de 2000 m2, un golf de 18 trous et un club enfant unique.</p><br><br>Description du poste<br><br><p>Relevant du chef de partie pâtisserie, les responsabilités et les fonctions essentielles du poste comprennent, sans s’y limiter :</p><br><ul><li>Offrir aux clients des services professionnels, attachants et prévenants tout en aidant les collègues&nbsp;;</li><li>Préparer et dresser tous les plats, qu’ils soient destinés à la carte ou au buffet, conformément aux recettes et aux normes de l’hôte&nbsp;;</li><li>Partager activement ses idées, ses opinions et ses suggestions lors des réunions préparatoires quotidiennes&nbsp;;</li><li>Assurer la rotation correcte des produits dans toutes les chambres froides afin de réduire le gaspillage&nbsp;;</li><li>Veiller à ce que les réquisitions de la salle d’entreposage soient exactes&nbsp;;</li><li>Connaître parfaitement tous les plats du menu, les plats du jour et les promotions&nbsp;;</li><li>Veiller à la propreté et à l’entretien de toutes les zones de travail, des ustensiles et des équipements&nbsp;;</li><li>Respecter les politiques, les procédures et les normes de service relatives aux cuisines&nbsp;;</li><li>Respecter toutes les politiques d’hygiène et de sécurité lors de la manipulation d’aliments et de boissons&nbsp;;</li><li>Autres tâches, telles qu’assignées.</li></ul><br>Qualifications<br><br><ul><li>Expérience préalable dans le domaine culinaire&nbsp;;</li><li>Une attestation de compagnonnage ou un équivalent international est un atout&nbsp;;</li><li>Un diplôme ou un certificat dans une discipline culinaire est un atout&nbsp;;</li><li>Excellentes compétences interpersonnelles et&nbsp; compétences en&nbsp; résolution de problèmes&nbsp;;</li><li>Particulièrement responsable et fiable&nbsp;;</li><li>Capacité à travailler efficacement sous pression dans un environnement au rythme soutenu&nbsp;;</li><li>Capacité à travailler en équipe&nbsp;;</li><li>Capacité à concentrer son attention sur les besoins des clients, en restant calme et courtois à tout moment.</li></ul><br>Informations supplémentaires<br><br><p><em><strong>Avantages collaborateurs</strong></em></p><br><p>Rejoignez nos équipes et bénéficiez d’un ensemble d’avantages exclusifs, incluant des surclassements offerts, des séjours prolongés, des tarifs préférentiels au sein des établissements <strong>Fairmont &amp; Raffles</strong>, ainsi que des réductions sur la restauration et le bien-être, sans oublier de nombreuses attentions pensées pour enrichir votre expérience.</p><br><p>Nous avons à cœur de prendre soin de nos collaborateurs et de valoriser leur engagement en leur offrant des avantages à la hauteur de leur investissement.</p><br><p><em><strong>Nos valeurs</strong></em></p><br><p><strong>Respect</strong><br>Nous valorisons les besoins, les idées et l’individualité de chacun.<br>Nous traitons toutes les personnes avec équité et dignité.</p><br><p><strong>Excellence</strong><br>Nous créons des liens authentiques et saisissons chaque occasion pour faire sentir à notre entourage qu’il est unique.</p><br><p><strong>Appartenance</strong><br>Nous célébrons nos différences, nous nous soutenons mutuellement et avançons toujours ensemble.</p><br><p><strong>Autonomisation</strong><br>Nous donnons à chacun la liberté de prendre des initiatives et d’anticiper les moments qui créent des expériences inoubliables.</p><br><p><strong>Intégrité</strong><br>Nous bâtissons la confiance à travers le respect mutuel et l’authenticité.</p><br><p><strong><em>Diversité &amp; Inclusion</em></strong></p><br><p>Fairmont s’engage à créer un environnement inclusif où la diversité des talents peut pleinement s’épanouir.<br>Nous accueillons avec enthousiasme des candidats issus de tous horizons.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Pastry Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Maintains food preparation handling and correct storage standards.<br>• Maintains purchasing, receiving and food storage standards.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Follows proper handling and right temperature of all food products.<br>• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Ensures compliance with all applicable laws and regulations.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Strives to improve service performance.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<br>• Purchases appropriate supplies and manage inventories according to budget.<br>Supports Training and Development Activities&nbsp;<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures property policies are administered fairly and consistently.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>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<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Pastry Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Maintains food preparation handling and correct storage standards.<br>• Maintains purchasing, receiving and food storage standards.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Follows proper handling and right temperature of all food products.<br>• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Ensures compliance with all applicable laws and regulations.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Strives to improve service performance.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<br>• Purchases appropriate supplies and manage inventories according to budget.<br>Supports Training and Development Activities&nbsp;<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures property policies are administered fairly and consistently.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 6 years of related work experience.<br>Supervisory Experience: 1 year of supervisory experience is required.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>Mission principale</strong></span></span></p><br><p><span><span>Le Junior Sous-Chef assiste le Sous-Chef et le Chef de Cuisine dans la gestion quotidienne de la cuisine. Il participe à la production culinaire, veille au respect des standards de qualité et d’hygiène, et contribue à la supervision de l’équipe.</span></span></p><br><p><span><span><strong>Responsabilités principales</strong></span></span></p><br><ul><li><span><span>Assister le Sous-Chef dans l’organisation et la coordination de la cuisine</span></span></li><li><span><span>Participer à la préparation, cuisson et dressage des plats</span></span></li><li><span><span>Superviser les commis et chefs de partie en l’absence du Sous-Chef</span></span></li><li><span><span>Veiller au respect des recettes, des normes de qualité et des standards de l’établissement</span></span></li><li><span><span>Contrôler la qualité des matières premières et des préparations</span></span></li><li><span><span>S’assurer du respect des règles d’hygiène et de sécurité alimentaire (HACCP)</span></span></li><li><span><span>Gérer les stocks et signaler les besoins en approvisionnement</span></span></li><li><span><span>Participer à la formation et à l’intégration des nouveaux collaborateurs</span></span></li><li><span><span>Remplacer le Sous-Chef en cas d’absence</span></span></li></ul><p><span><span><strong>Compétences requises</strong></span></span></p><br><ul><li><span><span>Solides connaissances des techniques culinaires</span></span></li><li><span><span>Capacités organisationnelles et sens des priorités</span></span></li><li><span><span>Leadership et aptitudes à encadrer une équipe</span></span></li><li><span><span>Résistance au stress et capacité à travailler sous pression</span></span></li><li><span><span>Rigueur, discipline et sens du détail</span></span></li><li><span><span>Esprit d’équipe et bonne communication</span></span></li></ul><br><b>Qualifications:</b><br><p><span><span><strong>Profil recherché</strong></span></span></p><br><ul><li><span><span>Formation en cuisine (CAP, Bac Pro, ou équivalent)</span></span></li><li><span><span>Expérience confirmée en tant que Chef de Partie</span></span></li><li><span><span>Première expérience en management d’équipe souhaitée</span></span></li><li><span><span>Motivation, polyvalence et sens des responsabilités</span></span></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p> Posted on 27/07/2026 </p><br><br> Mission <p><b>Newrest Restauration</b>&nbsp;recrute un(e)&nbsp;<b>Chef de partie</b>&nbsp;pour intégrer ses équipes situées sur leur site client.</p><br><br><p>Rattaché au chef de cuisine, le <b>Chef de partie</b> est responsable de sa partie, des cuisiniers et commis qui travaillent dans cette partie (organisation, mise en place, suivi du service).</p><br><br><br><p><b>MISSIONS :</b></p><br><br><ul><li>Assurer la production des plats de sa partie</li><li>Eviter le mélange des opérations sales et propres</li><li>Prélèvement des échantillons témoins selon les procédures internes</li><li>Participer au maintien de la discipline (horaire, tenue, propreté)</li><li>Vérification de la propreté de l'outillage, le rangement et l'hygiène de tous les locaux de stockage, de production et de distribution</li><li>Respect des procédures de sécurité alimentaire</li><li>Veiller à la conformité de l'hygiène corporelle et vestimentaire de son équipe</li></ul> <br> Profile <p>Vous maîtrisez les bases en cuisine (un diplôme de cuisine serait un plus) et / ou une expérience en cuisine.</p><br><br><p>Dynamique, positif (ve) et autonome, rigoureux (se), capacité d’adaptation, travail en équipe.</p><br><br><p>Goût prononcé pour la cuisine de qualité et les produits régionaux.</p><br><br><p><b>COMPÉTENCE&nbsp;:</b></p><br><br><ul><li>Meneur d'équipe</li><li>Flexibilité et travail sous pression</li><li>Souci de la qualité</li><li>Créativité et innovation</li></ul><p><b>Dans le cadre de sa politique diversité, Newrest étudie, à compétences égales, toute candidatures, dont celles de personnes en situation de handicap.</b></p><br><br><p><b>A PROPOS DE NEWREST MAROC :</b></p><br><br><p>Humilité, simplicité, efficience, et sens des responsabilités, telles sont les valeurs de Newrest. Fort de ses 4700 collaborateurs présents dans tout le royaume, acteur majeur du catering aérien, Newrest est le seul opérateur à intervenir sur l’ensemble des secteurs : catering aérien, restauration collective, base-vies, retail et facility management.</p><br><br><p>https://www.newrest.eu/</p><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>Dans le cadre du renforcement de notre brigade, nous recrutons un&nbsp;<strong>Demi</strong>&nbsp;<strong>Chef de partie (H/F)</strong>.</p><br><p>Sous la direction de notre Chef exécutif, vos missions seront les suivantes :</p><br><ul><li>Préparer les ingrédients et participer à la confection des plats selon les fiches techniques et les instructions des Chefs de partie</li><li>Respecter les standards de qualité, de présentation et de goût pour chaque plat servi</li><li>Participer à la mise en place avant le service et au rangement après le service</li><li>Assister les Chefs de partie dans la supervision des commis de sa section</li><li>Collaborer avec les autres postes de la brigade pour garantir un service fluide et efficace</li><li>Participer à la communication interne pour assurer la cohésion de la brigade</li><li>Respecter strictement les normes d’hygiène, de sécurité alimentaire et les procédures internes de la cuisine</li><li>Contribuer au contrôle des stocks, à la conservation des produits et à la gestion du matériel</li><li>Participer à la réduction du gaspillage et à l’optimisation des coûts de production</li><li>Proposer des idées pour améliorer les recettes et la présentation des plats</li><li>Maintenir un haut niveau de qualité culinaire et contribuer à l’excellence gastronomique du restaurant</li></ul><br>Qualifications<br><br><p>Issu(e) d’une formation en cuisine, vous justifiez d’une expérience réussie en tant que Demi-chef de partie&nbsp; au sein d’un hôtel de standing similaire. Vous maîtrisez les techniques culinaires de base, savez travailler sous pression et gérer votre poste avec rigueur et autonomie.</p><br><p><strong>Qualités recherchées :</strong></p><br><p>Dynamique, organisé(e) et attentif(ve) aux détails, vous appréciez le travail en équipe et contribuez activement à la fluidité du service. Votre créativité, votre sens du goût et votre professionnalisme vous permettent d’assurer une expérience culinaire de qualité.</p><br><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"> <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>Assurer la mise en place et la production culinaire de sa partie selon les fiches techniques et les standards en vigueur.</li><li>Garantir la qualité constante des plats servis.</li><li>Encadrer les demi chef de partie, les commis et les apprentis affectés à sa section, assurer leur formation continue.</li><li>Respecter les normes d’hygiène HACCP et veiller à la propreté du poste de travail.</li><li>Participer à l’élaboration de nouvelles recettes en collaboration avec le Chef ou le Sous-Chef.</li><li>Gérer les stocks de sa partie, passer les commandes internes et contrôler les livraisons.</li><li>Veiller à la bonne utilisation du matériel de cuisine et signaler toute anomalie technique.</li></ul><br>Qualifications<br><br><p>Organisé(e), autonome et dynamique, vous aimez travailler en équipe et contribuer au bon fonctionnement d'une brigade. Votre créativité et votre sens du détail vous permettent d'assurer une expérience culinaire de qualité dans un esprit d’équipe et de passion.</p><br><p><strong>Profil recherché :</strong></p><br><ul><li>Diplôme en cuisine ou formation hôtelière équivalente.</li><li>Expérience confirmée d’au moins 2 ans au même poste au sein d’un hôtel de standing similaire.</li><li>Bonne maîtrise des techniques culinaires et de cuisson.</li><li>Sens de l’organisation, rigueur et esprit d’équipe.</li><li>Capacité à travailler sous pression dans un environnement dynamique.</li><li>Connaissance des normes d’hygiène et de sécurité alimentaire.</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"> <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>&nbsp;CHEF ECONOME </span><span>–</span><span>Four</span><span>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</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</span><span>the CHEF ECONOME</span><span>:</span></b></p><br><br><p><span><span>We currently have an opportunity for</span>&nbsp;a meticulous and organized Chef Econome to ensure optimal management of the commissary stock (receipts, issues, and inventories) at the Four Seasons At Rabat Kasr Al Bahr.</span><br>&nbsp;</p><br><br><br><p><span><span>As a Chef Econome, your responsibilities</span><span>include overseeing and managing the daily storeroom operations</span></span></p><br><br><br><p><span><span>Key Responsibilities:<br>•Receive, inspect, and store goods in accordance with internal procedures.<br>•Prepare and process stock withdrawals for production (food, alcoholic and non-alcoholic beverages, consumables, etc.).<br>•Ensure the storeroom is tidy, organized, and clean.<br>•Update stock movements in the system (issuance slips, receipt slips, etc.);<br>•Participate in periodic inventories and alert management to potential stockouts;<br>•Collaborate closely with the kitchen, F&amp;B, and other hotel departments;<br>•Ensure the storage, organization, and rotation of products according to FIFO standards and pre-established stock allocations;<br>•Conduct regular inventories (weekly, monthly, annual) to verify quantities and expiration dates for each product;<br>•Monitor stock levels and anticipate needs to prevent stockouts;<br>•Verify the compliance of deliveries (quantity, quality, expiration dates, temperature);<br>•Report any anomalies or discrepancies observed (stockouts, overstock, non-compliant products, etc.);<br>•Identify and manage perishable products with short shelf lives;</span></span></p><br><br><br><p><b><span>Our Ideal Chef Econome candidate will have:</span></b></p><br><br><p><span><span>We are seeking a talented Chef Econome </span><span>to join our team at Four Seasons Hotel Rabat</span><span>Kasr</span><span>Al Bahr! In this role, you will bring your special talent and passion for delivering g</span></span><span><span>ood knowledge of food products (fresh, dry, frozen) and</span></span><span><span> alcoholic beverages;<br>• Strong organizational skills, attention to detail, and responsiveness;<br>• Proficiency with computer tools (Excel, inventory management software). Proficiency with BirchStreet is a plus.<br>• Team player with strong interpersonal skills;</span></span></p><br><br><p><span><span>• Team management (one food steward and one storekeeper).<br>• Proven experience in a similar role, ideally in the restaurant or food service industry;</span></span></p><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 choice.”</span></span></p><br><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>A GARDEN SANCTUARY IN THE HEART OF THE RED CITY. Perfectly situated between the city’s ancient medina and the cosmopolitan neighbourhoods of the Ville Nouvelle, Four Seasons Resort Marrakech welcomes you with a blissful retreat – 16 hectares (40 acres) filled with Moorish gardens and refreshing pools. Here, traditional values and contemporary comforts unite. Experience true relaxation at our Moroccan spa, let the kids play in their very own kasbah, and take in views of the Atlas Mountains from your private terrace.<br><br><p>The Chef de Rang position provides an expertly served beverage or dining experience, anticipating the guests’ needs and as an expert on the menu options.</p><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>Rattaché(e) au <strong>Superviseur du Point de Vente</strong>, le <strong>Chef de Rang</strong> est responsable de la qualité du service et de la satisfaction des clients sur son rang. Il/elle assure un accueil chaleureux et personnalisé, coordonne le service avec son équipe et veille au respect des standards de qualité de l'établissement afin d'offrir une expérience client irréprochable.</p><br><p><strong>Responsabilités principales</strong></p><br><ul><li>Assurer un accueil chaleureux, personnalisé et un service attentif, en veillant à la satisfaction des clients tout au long de leur expérience.</li><li>Conseiller les clients sur les mets, les boissons, promouvoir les offres du point de vente et développer les ventes additionnelles.</li><li>Organiser et coordonner le service de son rang, superviser le travail des Commis de Rang, apprentis et stagiaires, et veiller au bon déroulement du service.</li><li>Contrôler la mise en place du point de vente, la propreté des espaces de travail ainsi que le nettoyage et le rangement après le service.</li><li>S'assurer de la bonne connaissance de la carte, des suggestions du jour et des éventuelles ruptures avant chaque service.</li><li>Traiter avec professionnalisme les demandes, remarques et réclamations des clients, tout en contribuant à leur fidélisation.</li><li>Veiller au respect des procédures de facturation, d'encaissement, des standards de qualité ainsi que des procédures internes.</li><li>Participer à la gestion du matériel, limiter la casse, contribuer aux inventaires si nécessaire et garantir le respect des normes d'hygiène, de sécurité alimentaire (HACCP) et des consignes de sécurité.</li><li>Collaborer étroitement avec les différents services de l'hôtel afin d'assurer une expérience client fluide et conforme aux standards d'excellence.</li></ul><br>Qualifications<br><br><ul><li>Formation en Hôtellerie-Restaurationet une expérience confirmée en tant que Chef de Rang, idéalement en hôtellerie haut de gamme.</li><li>Excellent sens du service, de l'accueil et de la satisfaction client.</li><li>Leadership, esprit d'équipe, sens de l'organisation et bonnes aptitudes commerciales.</li><li>Dynamisme, rigueur et excellente présentation.</li><li>Maîtrise de l’anglais, français et de l’arabe est indispensable.</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><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </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><strong>Mission principale</strong></p><br><p>Le Commis de Cuisine participe à la préparation et à la cuisson&nbsp; sous la supervision de l’équipe de cuisine, tout en respectant les standards de qualité, d’hygiène et de sécurité de l’hôtel.</p><br><p>Responsabilités principales</p><br><p><strong>Préparation culinaire</strong></p><br><ul><li>Préparer les ingrédients nécessaires à la réalisation des plats.</li><li>Réaliser les préparations de base selon les fiches techniques</li><li>Participer à la cuisson&nbsp;</li><li>Veiller à la qualité et à la présentation des préparations.</li></ul><p><strong>Organisation &amp; Hygiène</strong></p><br><ul><li>Maintenir le poste de travail propre et organisé.</li><li>Respecter les normes HACCP et les procédures de sécurité alimentaire.</li><li>Contrôler la fraîcheur et le stockage des produits.</li><li>Participer au nettoyage des équipements et du matériel de cuisine.</li></ul><p><strong>Travail en équipe</strong></p><br><ul><li>Collaborer avec les différents Heartists de la cuisine et du service.</li><li>Appliquer les consignes du Chef et des supérieurs hiérarchiques.</li><li>Participer au bon déroulement du service.</li></ul><br>Qualifications<br><br><p><strong>Profil recherché et&nbsp;Compétences requises</strong></p><br><ul><li>Expérience souhaitée</li><li>Connaissance des normes HACCP.</li><li>Techniques de préparation culinaire.</li><li>Utilisation des équipements de cuisine.</li><li>Gestion du temps et des priorités.</li><li>Première expérience en cuisine souhaitée.</li><li>Sens de l’organisation et rapidité d’exécution.</li><li>Capacité à travailler en équipe dans un environnement dynamique.</li><li>Motivation, discipline et ponctualité.</li><li>Créativité, dynamisme et esprit « Heartist ».</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>