وظائف شيف (طباخ) - الجزائر العاصمة الجزائر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Establish and develop menus and compose dishes. Organize and coordinate activities and preparations. Supervise and give instructions to commis chefs, chefs de partie, and other kitchen staff. Calculate, write, transmit, and check orders and deliveries. Control stock management and food costs. Communicate daily with the stock manager to ensure the timely use of perishable goods. Control kitchen activities: mise en place, preparations, storage, and cleaning. Replace kitchen staff in case of absence or provide assistance during working hours. Guarantee the criteria of quality and taste. Produce high-quality dishes in accordance with the pre-established menu and the standards of the State Residence of the Sahel, as well as customer requirements. Propose creations and new gourmet dishes that appeal to customers. Assist the Head Chef in supervising kitchen activities and comply with the standards of the State Residence of the Sahel. Work with The head chef is responsible for updating the work schedules of all cooks. They maintain order and discipline in the kitchen during working hours and are present during loading to check the quality of the products. They ensure appropriate training for new recruits and monitor their progress. They ensure the control and maintenance of all equipment distributed to cooks, which must be cleaned and disinfected after each service. They ensure that the personal appearance and hygiene of cooks comply with internal policy. They ensure that the HACCP program is correctly executed. They verify the cleanliness and proper storage of food and food production equipment. They ensure compliance with hygiene and food safety standards. They ensure that professional equipment is in good working order and report any malfunctions before they affect staff, services, or customers.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Excellent cook. Methodical and disciplined. Excellent at planning, organizing, and making decisions. Focused on solutions when facing difficulties. Good communicator. Good manager. Good knowledge of hygiene standards (HACCP) and food safety. Possesses excellent physical condition. Team management skills. Creativity and curiosity for new ideas. Ability to manage unforeseen events and stressful situations. Diploma or equivalent training. Four to five years of experience in a similar position. The sous-chef must maintain a neat, clean, and well-groomed appearance. If you meet these requirements, please send your CV by clicking on the "Apply" tab.</font></font></p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Perform preliminary preparations (washing, peeling, chopping). Prepare certain dishes or garnishes according to instructions. Participate in setting up before service. Assist with plating and serving dishes. Ensure the tidiness and cleanliness of the workstation. Ensure compliance with hygiene and food safety standards.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Mastery of basic culinary techniques. Rigor and speed of execution. Ability to follow instructions. Team spirit and motivation to progress in the profession.</font></font></p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Missions principales : Charg en liaison avec le service "Etudes", de concr tiser le projet ou tron on de projet selon les qualit s, d lais couts et s curit conventionnels. Attributions (taches et responsabilit s) Prendre en compte tout risque pouvant compromettre l'atteinte des objectifs qui lui sont assign s et mettre en uvre les actions appropri es face aux risques et opportunit s ayant un impact sur la conformit aux exigences et valuer l'efficacit des actions entreprises. Assure la ma trise du programme de r alisation. Vulgarise la nature des diff rents travaux, l'ordonnancement de ceux-ci et les conditions de leur r alisation respective: quantit , qualit , d lais et s curit aupr s de ses collaborateurs. Lance sur la base des dossiers d'ex cution les travaux arr t s. S'assure de l'ex cution de ces travaux en conformit avec les clauses contractuelles et les normes adopt es. Coordonne les diff rents corps d' tat. Fait respecter l'ordonnancement des diff rentes op rations engag es. Contr le et vise les situations de travaux et les transmet au S/D des travaux. Engage les actions correctives en vue de lever les r serves. Valide les m tr s des travaux r alis s par les sous traitant. Anime et coordonne les activit s de suivi des projets. Participe la cl ture financi re des programmes. Elabore les rapports d'activit s p riodiques. Ex cuter toute t che demand e par la hi rarchie en r f rence l'activit . En mati re de QHSE : Respecter et faire respecter les consignes et r gles g n rales de s curit en vigueur au sein de l'Entreprise. Veiller l'application des proc dures et r gles dict es dans le cadre du Syst me de Management Int gr . Contribuer l'am lioration continue du Syst me de Management Int gr (SMI) en : Signalant tout constat d'anomalie, de dysfonctionnement ou de d faillance pouvant avoir un impact n gatif sur la Qualit des prestations/ Produits, la sant -s curit des travailleurs, ou sur l'Environnement. Proposant, ventuellement, des actions et mesures correctives/ Pr ventives. Contribuer la sensibilisation des travailleurs en mati re de pr vention des risques professionnels et d'environnement. Sugg rer toute am lioration jug e utile et n cessaire (notamment sur les m thodes, les proc d s de travail, le choix des mat riaux et l'adaptation du mat riel) pour augmenter les rendements et renforcer la s curit , la sant des travailleurs et la sauvegarde de l'Environnement. Veiller la dotation et au port des quipements de protection collective et individuelle (EPC et EPI) appropri s. Sensibiliser l'approche processus et l'approche par les risques. Capitaliser tout retour d'exp rience, statuer sur la n cessit de revoir les dispositions prvues et partager avec ses collaborateurs les connaissances acquises ou modifi es.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >General training: Civil engineer, public works engineer, mining engineer, geologist. Professional training: Project management. Professional experience: 5 years. Available immediately. If you match this profile, please send your CV by clicking on the "Apply" tab in Algiers.</font></font></p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Prepare the pizza dough according to established procedures. Make the necessary toppings and preparations. Roll out the dough and make the pizzas. Bake the pizzas in the oven. Check the quality of the finished products. Manage raw material stocks. Keep the work area clean and organized.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Training or experience in pizzerias or restaurants. Confirmed experience preferred. If you match this profile, please send your CV by clicking on the "Apply" tab in Tizi Ouzou Azeffoun.</font></font></p><p></p></section>