56 Emplois pour Gestion Cuisine - Maroc

Marrakech
- Publiée le: 29 Aug-13:11
- Annonce N°: 9602463

Pour des poste stable dans un restaurant basé Marrakech nous cherchant d'urgence des poste suivant:
1gérant de restaurant.2 second chef restaurant.3 serveur.merci de postuler vos CV.
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : CDI
- Entreprise : Recruteur
- Salaire : A discuter
- Niveau d'études : Bac plus 2
- Annonceur:
- Recruteur

Casablanca
- Publiée le: 21 Dec-23:27
- Annonce N°: 9332753

NOUS CHERCHONS CHEF CUISINE ORIENTAL EXPERIENCE EXGIBLE AU MOIN 5 ANS.

VEUILLEZ PRESENTER VOS CV URGENT
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : CDI
- Entreprise : MASHAOUI TANOUR "AL HAIBA"
- Salaire : A discuter
- Niveau d'études : Pas important
- Annonceur:
- HAMID

NOUS CHERCHONS CHEF CUISINE ORIENTAL EXPERIENCE EXGIBLE AU MOIN 5 ANS.

VEUILLEZ PRESENTER VOS CV URGENT
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Manager Restauration
- Contrat : CDI
- Entreprise : MASHAOUI TANOUR "AL HAIBA"
- Salaire : A discuter
- Niveau d'études : Pas important

Cherche employé motivé et sérieux pour 8h de travaille et avec un expérience

Type d'emploi : Temps plein

Rémunération : 3.500,00DH à 3.800,00DH par mois

Nous sommes à la recherche d'un chef cuisinier spécialisé à la préparation de KUNEFE, BALAWA ,.etc

avec expérience dans le domaine.

lieu de travail Casablanca

Merci d'envoyer vos CV
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Cuisinier/Serveur(se)/Femme ménage/Nounou
- Contrat : CDI
- Entreprise : kunefe
- Salaire : 6 000 - 8 000 DH
- Niveau d'études : Pas important

Casablanca
- Publiée le: 4 Jun-22:52
- Annonce N°: 9095936

Nous sommes à la recherche d'un chef cuisinier spécialisé à la préparation de KUNEFE, BALAWA ,.etc

avec expérience dans le domaine.

lieu de travail Casablanca

Merci d'envoyer vos CV
- Domaine : Tourisme / Hôtellerie / Restauration
- Fonction : Cuisinier/Serveur(se)/Femme ménage/Nounou
- Contrat : CDI
- Entreprise : kunefe
- Salaire : 6 000 - 8 000 DH
- Niveau d'études : Pas important
- Annonceur:
- kunefe baklawa

**Additional Information**
**Job Number** 25129010
**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** 25017755
**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.

**Chef de cuisine (spécialité marocaine, libanaise, orientale)**
La brigade des Cuisines des Hôtels Fairmont organise des dîners inoubliables grâce à une organisation efficace en coulisse et une cuisine exceptionnelle. Développez vos compétences en intégrant notre équipe en tant que Chef de cuisine et sublimez nos menus grâce à votre créativité !

**Présentation de l’hôtel**: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.

**Résumé des responsabilités**:Relevant du Chef Exécutif, les responsabilités et les fonctions essentielles du poste comprennent, sans s’y limiter:

- Proposer des services professionnels, cordiaux et prévenants aux clients tout en aidant les collègues
- Veiller à l’homogénéité lors de la préparation de tous les plats, qu’ils soient destinés à la carte ou aux menus du buffet, et à ce qu’ils soient conformes aux recettes et aux standards de l’hôtel
- Organiser les réunions préparatoires quotidiennes à l’intention des cuisiniers en l’absence du sous-chef
- Veiller à ce que tous les cuisiniers soient au fait des règles et des objectifs
- Communiquer avec les chefs de point de vente pour connaître les appréciations des clients
- Assurer la rotation correcte des produits dans toutes les chambres froides afin de réduire le gaspillage
- Connaître parfaitement tous les plats du menu, les plats du jour et les promotions
- Veiller à la propreté et à l’entretien de toutes les aires de travail, des ustensiles et des équipements
- Respecter les politiques, les procédures et les standards de service relatifs aux cuisines
- Respecter toutes les politiques d’hygiène et de sécurité lors de la manipulation d’aliments et de boissons
- Autres tâches, telles qu’assignées.

**Qualifications**:

- Expérience préalable dans le domaine culinaire
- Un diplôme ou un certificat dans une discipline culinaire
- Excellentes compétences interpersonnelles et compétences en résolution de problèmes
- Particulièrement responsable et fiable
- Capacité à travailler efficacement sous pression dans un environnement au rythme soutenu
- Capacité à travailler en équipe
- Capacité à concentrer son attention sur les besoins des clients, en restant calme et courtois à tout moment
- Expérience préalable dans le domaine culinaire

**Implications physiques du poste**:
**(Les implications physiques du poste incluent, sans s’y limiter)**
- **Constant **:se tenir debout et marcher tout au long de la période de travail
- **Fréquent **:soulever et porter des charges jusqu’à 14 kg
- **Occasionnel **:s’agenouiller, pousser, tirer
- **Occasionnel **:monter ou descendre des échelles, des escaliers et des rampes

**Exigences de visa**:
**À PROPOS DES HÔTELS FAIRMONT**Chez Hôtels Fairmont, nous offrons à nos clients la meilleure expérience dans l’hôtellerie au sein de chacun de nos établissements. Nous savons que pour fournir les meilleurs services à nos clients, nous devons offrir ce qui se fait de mieux à nos employés. C’est pourquoi vous trouverez des opportunités professionnelles exceptionnelles en Amérique du Nord, dans les Caraïbes, en Europe, en Afrique, au Moyen-Orient et en Asie-Pacifique, ainsi que les meilleures possibilités de formation, d’évolution de carrière, de reconnaissance et de récompenses du secteur. Hôtels Fairmont réunit des hôtels légendaires, haut-lieux prestigieux, tels que The Savoy à Londres, The Plaza à New York et le Fairmont Peace Hotel à Shanghai. Nos équipes sont guidées par les valeurs de respect, d’intégrité, de travail d’équipe et d’autonomie ; nous respectons les normes d’éthique et de qualité les plus élevées et traitons tous les collègues avec équité et dignité. Leader sur le plan communautaire et environnemental, Fairmont est également réputée pour ses pratiques touristiques éco-responsables et son programme reconnu de Partenariat environnemental. Un avenir prometteur vous attend.