63 Emplois pour Chef De Cuisine - Maroc

Marrakech
- Publiée le: 8 Aug-21:16
- Annonce N°:

Offre d'Emploi : Sous-Chef de Cuisine

Lieu : Marrakech

Nous recherchons un(e) Sous-Chef de Cuisine passionné(e) pour notre établissement hôtelier à Marrakech. Si vous avez une expérience de 5 ans minimum en cuisine internationale, avec une connaissance approfondie de la cuisine marocaine, nous sommes impatients de vous accueillir dans notre équipe.

Profil:
Expérience mínimale de 5 ans en tant que Sous-Chef ou Chef de Partie.

Excellente maîtrise de la cuisine internationale.

Connaissance avancée de la cuisine marocaine traditionnelle.

Compétences en gestion d'équipe et en gestion des normes d'hygiène.

Passion pour la création culinaire et souci du détail.

Postulez:
Envoyez votre CV et lettre de motivationavec l'objet "Sous-Chef de Cuisine - Marrakech". Rejoignez-nous pour une aventure culinaire exceptionnelle dans la magnifique ville de Marrakech.
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Direction/Resp. Co. et Centre de Profit
- Contrat : CDI
- Entreprise : Important Etablissement Hotéliere
- Salaire : A discuter
- Niveau d'études : Bac plus 2
- Annonceur:
- Mohamed jaafar

Marrakech
- Publiée le: 8 Aug-10:29
- Annonce N°:

HOTEL SUR MARRAKECH CHERCHE SOUS CHEF DE CUISINE EXPERIMENTE DISPONIBLE
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : A discuter
- Entreprise : SOCIETE
- Salaire : A discuter
- Niveau d'études : Bac plus 2
- Annonceur:
- AHMED

HOTEL SUR MARRAKECH CHERCHE SOUS CHEF DE CUISINE EXPERIMENTE DISPONIBLE
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : A discuter
- Entreprise : SOCIETE
- Salaire : A discuter
- Niveau d'études : Bac plus 2

Mohammedia
- Publiée le: 21 Feb-10:26
- Annonce N°:

Je recherche des employés de restaurant, des cuisiniers de type moderne, ainsi que des employés de lave-vaisselle dans la ville de Muhammadiyah. Qui est intéressé, veuillez contacter ce numéro
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : A discuter
- Entreprise : Ok chef
- Salaire : 2 000 - 3 000 DH
- Niveau d'études : Pas important
- Annonceur:
- LHaj mohamed

Je recherche des employés de restaurant, des cuisiniers de type moderne, ainsi que des employés de lave-vaisselle dans la ville de Muhammadiyah. Qui est intéressé, veuillez contacter ce numéro
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : A discuter
- Entreprise : Ok chef
- Salaire : 2 000 - 3 000 DH
- Niveau d'études : Pas important

Rabat
- Publiée le: 4 Sep-16:11
- Annonce N°:

Nous cherchons d'urgence un Chef Cuisine/ Controleur/Commercial.

expérimenté, avec minimum de 5 ans d’expérience dans des grandes structures.Merci de nous faire parvenir votre CV.
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : RH/Personnel/Formation
- Contrat : A discuter
- Entreprise : HOTEL
- Salaire : A discuter
- Niveau d'études : Pas important
- Annonceur:
- HOTEL

Description de l'entreprise

Le Riad était une demeure traditionnelle construite dans les années 30 pour un notable de Marrakech qui y résida jusqu’en 1998, date à laquelle Pascal et Véronique Beherec l’ont découverte lors d’un voyage d’agrément dans cette ville. Déjà propriétaires de deux hôtels à Paris, cette rencontre allait marquer le début d'un nouveau projet : la création d'un hôtel de Luxe, alliant tradition et décoration raffinée, dans les murs de cette résidence, située dans la médina. Neuf mois ont été nécessaires pour restaurer la maison et tous les travaux ont été réalisés par des artisans locaux dans le respect total des traditions locales, ainsi l’hôtel peut-il fièrement afficher sa parfaite intégration dans le cadre de la culture marocaine et la Villa des Orangers est née : un hôtel de charme de 30 chambres et suites, membre de la chaîne Relais & Châteaux.

Description du poste

Chef de cuisine, en charge de toute la partie restauration de l'établissement avec la supervision d'une brigade de 15 personnes, couvrant les 3 services: petit-déjeuner, déjeuner et dîner. La cuisine proposée serait à forte consonnance française/méditéranéenne en faisant la part belle aux produits locaux de qualité.

**Qualifications**:

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Rabat Dar Es Salam, KM 9 Avenue Mohammed VI, Rabat, Morocco, Morocco, BP 10170VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 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.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Assists in determining how food should be presented and creates decorative food displays.
- Attends daily Banquet Event meetings to review culinary requirements.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily Banquet Event Order production needs.
- Follows proper handling and right temperature of all food products.
- Maintains food preparation handling and correct storage standards.
- Manages BEO process including menu development, pricing, tracking and ordering.
- Manages food quantities and plating requirements for all banquet functions.
- Plans food quantities and plating requirements for all banquet functions.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Recognizes superior quality products, presentations and flavor.
- Supports procedures for food & beverage portion and waste controls.
**Managing Culinary Teams**
- Communicates production needs to key personnel.
- Communicates regularly with employees to ensure performance expectations are clear.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Ensures and maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Ensures property policies are administered fairly and consistently.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Serves as a role model to demonstrate appropriate behaviors.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Supervises banquet kitchen shift operations.
- Utilizes an "open door" policy to identify and address employee problems or concerns.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Manages to achieve or exceed budgeted goals.
**Ensuring Exceptional Customer Service**
- Empowers employees to provide excellent customer service.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Provides services that are above and beyond for customer satisfaction and retention.
- Responds effectively to guest problems and complaints.
**Managing and Conducting Human Resource Activities**
- Conducts training when appropriate.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
- Ensures disciplinary procedures and documentation support the Peer Review Process.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains employees in safety procedures.
**Additional Responsibilities**
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
_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._
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.
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.
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.
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.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Rabat Marriott Hotel, Avenue Inaouin, Arribat Center Agdal, Rabat, Morocco, Morocco, 1000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 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.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability or any other basis covered under applicable law._
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.
JW Marriott 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** your purpose, **belong** to an amazing global team, and **become** the best version of you.