وظائف عامل نظافة في الجزائر

<p>Supervising the cleanliness and presentation of rooms and floors, ensuring room availability according to Sofitel standards and operational priorities, under the responsibility of the Housekeeping Manager.</p><p><b>Main Missions:</b></p><ul><li>Contribute to the implementation of cleaning and room control SOPs.</li><li>Participate in the deep cleaning of rooms and floors.</li><li>Contribute to final room inspections before opening.</li><li>Participate in defining floor team schedules.</li><li>Supervise the work of Floor Attendants.</li><li>Control and inspect rooms before returning them to Vacant Clean Inspected (VCI) status.</li><li>Prioritize rooms according to VIP / Suites / early arrival logic.</li><li>Manage linen and amenity stocks in their sector on the offices.</li><li>Coordinate with the Front Office for real-time room status monitoring.</li><li>Report any technical anomalies to Maintenance.</li><li>Train, supervise, and evaluate Floor Attendants.</li><li>Manage customer complaints according to Sofitel models.</li><li>Participate in compliance with and implementation of Sofitel standards and procedures.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Diploma in hotel management or equivalent, desired.</p><p>Proven experience (minimum 2-3 years) in housekeeping, ideally in a luxury hotel.</p><p>Proficiency in French and Arabic; English desired.</p><p>Proficiency in a PMS (OPERA appreciated).</p><p>Leadership, rigor, attention to detail, and organizational skills.</p><p>Responsiveness and ability to manage priorities during periods of high occupancy.</p>

<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 tasks assigned by management. Participate in handling and storage operations. Ensure the cleaning and maintenance of premises and equipment. Assist with loading and unloading operations. Ensure compliance with hygiene, safety rules, and internal procedures. Report any anomalies or incidents.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Secondary level or higher. Previous experience is preferred. Good physical condition.</font></font></p><p></p></section>

<p>Receive and control goods. Arrange and organize products in storage. Perform shelf stocking and replenishment. Prepare orders and customer pick-ups. Ensure handling and movement of products. Maintain cleanliness and good order of spaces. Respect safety rules and internal procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Versatility and dynamism. Rigor and sense of organization. Team spirit. Customer service orientation. Good physical condition. Respect for safety instructions.</p>

<p>Clean and disinfect offices, sanitary facilities, and common areas. Use appropriate cleaning products and equipment. Empty trash cans and ensure waste sorting. Replenish consumables (soap, paper, etc.). Report any anomalies or maintenance needs. Respect hygiene and safety instructions, and company procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Experience of at least 1 year in a similar role. Good physical condition. Sense of organization, rigor, and punctuality.</p>

<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" >Supervision of sports sessions, development of personalized training programs, correction of movements and injury prevention, motivation and monitoring of members, ensuring compliance with hygiene and safety rules.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Diploma or training in sports coaching. Good physical condition. Strong interpersonal and teaching skills. Serious, punctual, and motivated. Profile: Male. If you match this profile, please send your CV by clicking on the "Apply" tab.</font></font></p><p></p></section>

<p>Receive, check, and store goods. Perform shelf stocking and replenishment. Prepare orders and customer pick-ups. Welcome, guide, and assist customers. Participate in product handling. Ensure cleanliness and good condition of shelves and stockrooms. Comply with safety regulations and internal procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Versatility, dynamism, and rigor. Sense of service and team spirit. Good organizational skills. Experience in sales, warehousing, or DIY is a plus.</p>

<p>Labor and prepare dishes, especially seafood specialties. Design menus and ensure their quality. Supervise, organize, and oversee the kitchen team. Ensure compliance with food hygiene and safety standards (HACCP). Manage orders, stocks, and minimize waste. Control the quality of raw materials and preparations. Ensure good coordination with service and respect production deadlines.</p><p><strong>Desired Candidate Profile</strong></p><p>Excellent command of cooking, ideally seafood. Team management and organizational skills. Sense of creativity, rigor, and quality.</p>

<p>Ensure nursing care according to medical prescriptions. Welcome, assist and monitor patients. Administer treatments and ensure follow-up of care. Ensure compliance with hygiene and safety rules. Participate in the management of medical equipment and patient records.</p><p><strong>Desired Candidate Profile</strong></p><div>State diploma or recognized nursing diploma. Professional experience of at least 1 year desired. Sense of responsibility, rigor and discretion. Good interpersonal skills and ability to work in a team. Availability and responsiveness.</div>

<p>Superviser la propret , la pr sentation et l'entretien de l'ensemble des espaces publics de l'h tel (lobby, couloirs, restaurants, Spa/Thalasso, ext rieurs), conform ment aux standards Sofitel, sous la responsabilit du Housekeeping Manager.</p><p>Missions Principales</p><ul><li>Participer au recrutement et la formation des Public Area Attendants.</li><li>Contribuer la mise en place des SOP de nettoyage des espaces publics.</li><li>tablir les plannings et fr quences de nettoyage par zone.</li><li>Participer l'inventaire des quipements et produits d'entretien n cessaires aux espaces publics.</li><li>Contribuer aux inspections finales avant ouverture (deep cleaning).</li><li>Superviser, contr ler et participer au nettoyage quotidien des espaces publics et zones communes.</li><li>Effectuer des inspections r guli res et consigner les carts constat s.</li><li>Coordonner avec la Maintenance pour le signalement et le suivi des r parations.</li><li>Participer au respect et la mise en conformit des standards et proc dures de Sofitel.</li><li>G rer les stocks de produits d'entretien et consommables des espaces publics.</li><li>Assurer la conformit hygi ne des zones sous sa responsabilit .</li><li>Former, encadrer et valuer les Public Area Attendants.</li><li>Rendre compte au Housekeeping Manager de l' tat des lieux et des besoins.</li></ul><p><strong>Desired Candidate Profile</strong></p><h3>Profil Recherch :</h3><ul><li>Dipl me en h tellerie ou quivalent, souhait .</li><li>Exp rience confirm e (2 3 ans minimum) en housekeeping, id alement en h tel de luxe.</li><li>Connaissance des normes d'hygi ne et de s curit .</li><li>Maitrise de l utilisation des quipements et machines de nettoyage industriels (Auto-laveuse, monobrosse, extracteur etc )</li><li>Leadership, rigueur, sens du d tail.</li><li>Capacit g rer les priorit s dans un contexte de pr -ouverture.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>He/She will be responsible for managing the reception, inspection, and documentary follow-up of all deliveries and shipments intended for our luxury establishment. He/She will play a key role in ensuring the reliability and efficiency of our inventory management processes, while adhering to the highest standards of organization and professionalism.</p><p>Main Missions:</p><ul><li>Receive, inspect, and verify all incoming deliveries by comparing them with purchase orders and invoices.</li><li>Accurately record the reception of goods in inventory management systems and maintain detailed reception logs.</li><li>Promptly identify and report any anomalies, damaged items, or missing merchandise to management and suppliers.</li><li>Ensure the cleanliness, safety, and order of the reception area and warehouse.</li><li>Communicate effectively with internal departments regarding delivery schedules.</li><li>Process and file all reception-related documents quickly and in an organized manner.</li><li>Perform physical tasks such as unloading, moving, and organizing goods as needed.</li><li>Comply with all company policies, procedures, and safety regulations.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Receiving Clerk, Warehouse Manager, or in a similar inventory management role.</li><li>Strong attention to detail and organizational skills, with the ability to manage multiple tasks efficiently simultaneously.</li><li>Proficiency in data entry and basic computer skills; experience with inventory management systems is an asset.</li><li>Excellent communication and interpersonal skills.</li><li>Physical ability to work in a warehouse or receiving department.</li><li>Knowledge of inventory control procedures and best practices in the hotel industry.</li><li>Forklift operation or material handling equipment experience is a plus.</li><li>Experience in the hotel and restaurant sector is a plus.</li><li>Ability to work both independently and as part of a team.</li><li>Strong work ethic and a sense of precision and efficiency.</li></ul><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" >Job Description: The Executive Sous-Chef assists the Executive Chef in the operational and administrative management of all the hotel's kitchens. They ensure a culinary offering of excellence that meets Sofitel and Accor standards, guaranteeing the quality of service, customer satisfaction, team management, cost control, and compliance with hygiene and food safety standards. Main Responsibilities: Assist the Executive Chef in the daily organization of the kitchens. Supervise, lead, and motivate the kitchen teams. Distribute tasks and ensure good coordination between the different points of sale. Participate in the recruitment, onboarding, training, and development of Heartist team members. Evaluate performance and support the skills development of the teams. Foster a positive work environment by embodying Heartist values. Guarantee consistent quality in the preparation and presentation of dishes. Supervise production for restaurants, banquets, room service, and events. Ensure compliance with technical specifications and presentation standards. Participate in the creation of new menus and wine lists in collaboration with the Executive Chef. Monitor cooking times, seasonings, and plating. Organize production schedules based on activity levels. Ensure continuity of operations in the Executive Chef's absence. Anticipate raw material needs. Control inventory and minimize waste. Optimize production processes to improve productivity. Participate in monitoring food costs. Ensure adherence to established budgets. Reduce losses, food waste, and unnecessary consumption. Collaborate with the Cost Controller and the Purchasing department. Guarantee compliance with HACCP standards and health regulations. Maintain the cleanliness of kitchens and equipment. Ensure compliance with workplace safety regulations. Participate in quality audits and implement action plans. Guarantee a premium culinary experience. Address customer feedback and implement corrective actions. Adapt the offering to the expectations of an international clientele. Collaborate with the Dining Room, Banquet, and Room Service teams to ensure seamless service.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Diploma in Culinary Arts, Hospitality Management, or Hotel and Restaurant Management. Minimum 7-10 years of experience in a kitchen. Proven experience as an Executive Sous-Chef or Senior Sous-Chef in a 5-star hotel or luxury establishment. Experience within an Accor hotel is an asset. Excellent command of international culinary techniques. In-depth knowledge of HACCP standards. Expertise in food cost management. Good knowledge of inventory and order management software. Experience in banquet and event management. Leadership and ability to build team cohesion. Strong organizational skills and excellent prioritization skills. Initiative and decisiveness. Ability to work under pressure. Excellent interpersonal skills. Attention to detail and a commitment to excellence. Culinary creativity. Results-oriented and focused on customer satisfaction.</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>The Kitchen and Laundry Equipment Maintenance Technician is primarily responsible for ensuring the availability, proper functioning, and safety of the hotel's technical installations related to food production and refrigerated storage. They will work on kitchen equipment (cooking, preparation, washing/dishwashing), laundry/linen, and especially cold rooms (positive/negative cold, evaporators, regulation, defrosting, alarms). They will perform checks and preventive maintenance, ensure corrective maintenance and troubleshooting in compliance with maintenance plans, internal procedures, and hygiene requirements (cold chain, food safety). In case of anomalies (breakdown, temperature drift, alarm, regulation fault), they will apply safety procedures, rapid reaction, lockout/tagout if necessary, and alert the supervisor, while ensuring the traceability of interventions and equipment compliance.</p><p><strong>Main Missions:</strong></p><ul><li>Perform functional checks of kitchen equipment and associated areas (scope: professional dishwashing, production equipment, ventilation/extraction if applicable).</li><li>Ensure daily/scheduled monitoring of cold rooms and refrigerators: temperature checks, alarms, defrosting (if applicable), general unit status.</li><li>Verify and adjust refrigeration systems according to procedures: regulation, thermostats/probes, controls, valves (site-dependent), air circulation, status of evaporators and condensers.</li><li>Diagnose faults (symptoms, alarms, regulation faults, loss of cold) and propose/implement actions in accordance with authorization level.</li><li>Perform preventive maintenance: technical cleaning (area-dependent), checks, inspections, safety verifications, intervention planning.</li><li>Execute corrective maintenance: replacement of wear parts (with authorization), recommissioning, validation tests.</li><li>Participate in interventions with service providers (refrigeration, electrical, gas, automation) and provide a clear technical report.</li><li>Ensure strict adherence to the cold chain: safety measures in case of drift, immediate alert, organization of continuity if applicable according to internal procedures.</li><li>Apply food hygiene rules and internal procedures (areas, cleaning, production plan constraints).</li><li>Comply with electrical/mechanical safety rules and workplace safety (lockout/tagout if necessary, PPE, signaling).</li><li>Ensure traceability: drafting intervention reports, summaries, readings (temperatures/checks), parts/consumables tracking.</li><li>Keep preventive actions and reporting up to date.</li><li>Participate in internal audits / quality controls and preparation for verifications.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Technician / BTS diploma in industrial maintenance, electrotechnics, refrigeration and air conditioning, or equivalent.</li><li>2 to 5 years of experience in maintenance of catering/institutional equipment and/or commercial refrigeration (ideally in a hotel environment).</li><li>Solid knowledge in maintenance and diagnostics (electrical, basic mechanical, regulation).</li><li>Basic knowledge or mastery of commercial refrigeration: temperature regulation, probes, evaporators/condensers, defrosting, alarms, performance notions.</li><li>Ability to intervene on kitchen/institutional equipment (production, professional dishwashing if applicable).</li><li>Proficiency with control instruments (multimeter according to authorizations, thermometers/probes, reading alarms and regulation).</li><li>Ability to read technical notices, diagrams, and simple plans.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Assurer la prise en charge, le transport et le stockage des bagages des clients, le stationnement de leurs véhicules et contribuer à un accueil et un départ fluides et chaleureux, en cohérence avec les standards Sofitel.</p><br><p><strong>Missions Principales :&nbsp;</strong></p><br><ul><li>Participer à la formation aux standards d'accueil et de manutention des bagages.</li><li>Se familiariser avec la configuration de l'hôtel (chambres, étages, ascenseurs, parcours client).</li><li>Accueillir les clients à leur arrivée et prendre en charge leurs bagages / Vehicules .</li><li>Assurer le stationnement et la restitution rapide des véhicules.</li><li>Veiller à la fluidité de la circulation devant l'hôtel.</li><li>Accompagner les clients jusqu'à leur chambre et présenter les équipements.</li><li>Assurer le transport des bagages lors des départs.</li><li>Gérer le stockage temporaire des bagages (consigne) en toute sécurité.</li><li>Distribuer le courrier et les messages aux chambres si nécessaire.</li><li>Assister le concierge lors des périodes de forte affluence.</li><li>Veiller à la propreté et à la bonne tenue du lobby et de la zone bagagerie.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><ul><li>Niveau lycée souhaité; formation hôtelière appréciée.</li><li>Une expérience en hôtellerie de luxe appréciée.</li><li>Permis de conduire valide obligatoire, plusieurs années d'expérience de conduite exigées.</li><li>Bonne connaissance du français et de l'arabe; notions d'anglais souhaitées.</li></ul> </div>

<p>Assurer le fonctionnement et la surveillance des machines de production. Alimenter les quipements en mati res premi res et contr ler la qualit de la production. Respecter les consignes de fabrication, de s curit et les proc dures internes. Signaler toute anomalie ou dysfonctionnement la hi rarchie. Veiller la propret et au bon entretien de son poste de travail.</p><p><strong>Desired Candidate Profile</strong></p><p>Exp rience professionnelle de 1 2 ans minimum dans un poste similaire Esprit d' quipe, rigueur, r activit et sens des responsabilit s Si vous correspondez ce profil, merci d envoyer votre CV en cliquant sur l onglet postuler Boumerdes Tidjelabine</p>

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;Greet guests and determine the number in their party. Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc. Guide guests through the dining rooms and provide any needed assistance. Move and arrange tables, chairs, and settings and organize seating for groups with special needs. Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting. Check menus to ensure they are current, clean, plentiful, and wrinkle-free. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Monitor dining rooms for seating availability, service, safety, and well being of guests. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and 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 by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: No related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<p><font dir="auto" ><font dir="auto" >Job Description: Under the supervision of the Laundry Manager, the Laundry Manager will be responsible for sewing, alterations, and repairs of linens, staff uniforms, and guest belongings, ensuring an impeccable presentation at all times. Main Responsibilities: Participate in receiving and labeling hotel staff uniforms. Contribute to the organization of the sewing workshop (equipment, machines, supply inventory). Determine sewing supply needs (threads, buttons, alteration fabrics) and track pre-opening orders. Participate in establishing Sofitel uniform presentation standards for each department. Perform alterations and adjustments to staff uniforms. Carry out repairs and alterations to hotel linens (tablecloths, curtains, bedding) and guest belongings (dry cleaning/sewing). Continuously monitor the condition of linens and uniforms. Manage the sewing supply inventory and anticipate needs. To provide a fast and high-quality sewing service for customer requests.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" ><font dir="auto" >Training in sewing/fashion design or equivalent significant experience. Proven experience (minimum 3 years) in sewing, ideally in the hospitality industry. Proficiency in sewing techniques, alterations, and industrial sewing machines. Precision, meticulousness, attention to detail and quality. Autonomy and organization.</font></font></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Le/la Housekeeping Supervisor garantit au quotidien la propreté, l'entretien et la présentation irréprochable des chambres et des espaces publics, dans le strict respect des standards Sofitel et LQA (Leading Quality Assurance).</p><br><p>Il/elle encadre, forme et contrôle le travail des équipes de nettoyage et veille à la fluidité de la coordination avec les autres départements, notamment le Spa &amp; Thalasso, spécificité de l'établissement.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Superviser et contrôler quotidiennement la propreté des chambres, suites et espaces publics selon les sections attribuées.</li><li>Effectuer des inspections régulières et rendre compte des écarts constatés au Gouvernant général.</li><li>Répartir les tâches et les sections de nettoyage entre les femmes/valets de chambre en fonction de l'occupation et des arrivées/départs prioritaires (VIP, départs tardifs, recouches - turndown).</li><li>Former, encadrer et motiver l'équipe housekeeping; assurer l'intégration des nouvelle recrues&nbsp;et le respect des SOP.</li><li>Veiller à la bonne utilisation et à la gestion des produits d'entretien, du linge et des équipements, dans une logique de maîtrise des coûts et de développement durable</li><li>Coordonner avec la réception la disponibilité des chambres ( statuts OPERA : Vacant/Dirty, Clean, Inspected, Out of Order/service ) et la gestion des priorités.</li><li>Signaler et suivre les interventions de maintenance nécessaires dans les chambres et zones communes.</li><li>Assurer la liaison avec le Spa &amp; Centre de Thalassothérapie pour la gestion du linge spécifique (peignoirs, serviettes de soins, textiles techniques) et l'entretien des cabines et espaces de bien-être.</li><li>Participer aux inventaires périodiques (linge, produits d'accueil, équipements) et à la gestion des stocks de son étage/zone.</li><li>Contribuer à l'atteinte des scores qualité (audits LQA, avis clients, enquêtes de satisfaction) et proposer des actions correctives.</li><li>Gérer les objets trouvés selon la procédure de l'hôtel.</li><li>Remplacer ponctuellement la Gouvernante en son absence sur les tâches opérationnelles courantes du service.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><p>Hôtellerie ou équivalent, idéalement complété par une formation en housekeeping management.</p><br><p>Minimum 2 à 3 ans d'expérience en housekeeping, dont une première expérience en supervision d'équipe, de préférence en hôtellerie 4-5 étoiles.</p><br><p>Maitrise de l'arabe, duFrançais courant exigé, et de l'anglais opérationnel requis</p><br><p>Connaissance d’OPERA appréciée ; maîtrise des outils bureautiques de base.</p><br><p><strong>COMPÉTENCES &amp; QUALITÉS REQUISES</strong></p><br><ul><li>Sens aigu du détail et de la propreté, exigence constante vis-à-vis des standards de qualité.</li><li>Leadership naturel, capacité à fédérer, former et faire monter en compétence une équipe.</li><li>Organisation, rigueur et gestion efficace des priorités sous contrainte de temps.</li><li>Sens du service et diplomatie dans la gestion des relations avec les autres départements et la clientèle.</li><li>Discrétion et respect de la confidentialité.</li><li>Esprit d'initiative et réactivité face aux imprévus opérationnels.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Superviser la propreté, la présentation et l'entretien de l'ensemble des espaces publics de l'hôtel (lobby, couloirs, restaurants, Spa/Thalasso, extérieurs), conformément aux standards Sofitel, sous la responsabilité du Housekeeping Manager.</p><br><p><strong>Missions Principales</strong></p><br><ul><li>Participer au recrutement et à la formation des Public Area Attendants.</li><li>Contribuer à la mise en place des SOP de nettoyage des espaces publics.</li><li>Établir les plannings et fréquences de nettoyage par zone.</li><li>Participer à l'inventaire des équipements et produits d'entretien nécessaires aux espaces publics.</li><li>Contribuer aux inspections finales avant ouverture (deep cleaning).</li><li>Superviser, contrôler et participer au nettoyage quotidien des espaces publics et zones communes.</li><li>Effectuer des inspections régulières et consigner les écarts constatés.</li><li>Coordonner avec la Maintenance pour le signalement et le suivi des réparations.</li><li>Participer au respect et à la mise en conformité&nbsp;des standards et procédures de Sofitel.</li><li>Gérer les stocks de produits d'entretien et consommables des espaces publics.</li><li>Assurer la conformité hygiène des zones sous sa responsabilité.</li><li>Former, encadrer et évaluer les Public Area Attendants.</li><li>Rendre compte au Housekeeping Manager de l'état des lieux et des besoins.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché:</strong></p><br><ul><li>Diplôme en hôtellerie ou équivalent, souhaité.</li><li>Expérience confirmée (2 à 3 ans minimum) en housekeeping, idéalement en hôtel de luxe.</li><li>Connaissance des normes d'hygiène et de sécurité.</li><li>Maitrise de l’utilisation des équipements et machines de nettoyage industriels (Auto-laveuse, monobrosse, extracteur etc )</li><li>Leadership, rigueur, sens du détail.</li><li>Capacité à gérer les priorités dans un contexte de pré-ouverture.</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Executive Pastry Chef is responsible for all pastry and bakery activities of the hotel. He/She guarantees an excellent, creative sweet and bakery offering in line with Sofitel brand standards, while ensuring customer satisfaction, departmental profitability, and team development. A true ambassador of gastronomy, he/she designs refined creations and supervises production for restaurants, bars, room service, banquets, events, spa, and VIP welcomes.</p><p>Main Missions:</p><ul><li>Design, develop, and renew dessert, viennoiserie, bread, and seasonal creation menus.</li><li>Supervise the daily production of all pastry and bakery products.</li><li>Ensure consistent product quality in terms of taste, texture, freshness, and presentation.</li><li>Ensure perfect coordination with the hotel's different kitchens.</li><li>Develop innovative creations in line with Sofitel's identity and gastronomic trends.</li><li>Guarantee an exceptional customer experience through high-end products.</li><li>Participate in tastings and validation of new menus.</li><li>Ensure personalization of services for special events and VIP clients.</li><li>Effectively manage complaints related to their department.</li><li>Develop technical sheets and cost prices.</li><li>Optimize raw material costs while maintaining a high level of quality.</li><li>Master cost ratios, waste, and food waste.</li><li>Participate in the development of the department's annual budget.</li><li>Ensure optimal management of stocks, orders, and inventories.</li><li>Guarantee the application of HACCP procedures as well as food hygiene and safety standards.</li><li>Ensure compliance with health regulations.</li><li>Control laboratory cleanliness and equipment maintenance.</li><li>Actively participate in internal and external quality audits.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma in pastry, bakery, or culinary arts.</li><li>Additional training in management or administration is appreciated.</li><li>Minimum 8-10 years of experience in high-end pastry.</li><li>At least 5 years as an Executive Pastry Chef or Head Pastry Chef in a luxury hotel or international gastronomic establishment.</li><li>Mastery of international pastry techniques.</li><li>Expertise in viennoiserie, chocolate, confectionery, ice cream, and bakery.</li><li>Culinary creativity and sense of innovation.</li><li>Mastery of HACCP standards.</li><li>Good knowledge of stock and cost management software.</li><li>Inspiring leadership.</li><li>Excellent organization.</li><li>Attention to detail and aesthetic sense.</li><li>Creativity and passion for excellence.</li><li>Team spirit.</li><li>Rigor and high standards.</li><li>Ability to work under pressure.</li><li>Customer orientation.</li><li>Excellent communication skills.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Missions principales : Realize procurements in tools, consumables, spare parts, equipment and products of various kinds, in accordance with the established programs and budgets and in compliance with current procedures.</p><p>Attributions (tasks and responsibilities) :</p><ul><li>Take into account any risk that could compromise the achievement of its assigned objectives and implement appropriate actions for risks and opportunities affecting compliance with requirements and evaluate the effectiveness of actions taken.</li><li>Carry out the launch of consultations.</li><li>Establish specifications and contracts.</li><li>Participate in the development of the company's procurement budgets.</li><li>Manage national supplier files.</li><li>Receive purchase requests.</li><li>Record purchase requests.</li><li>Receive files related to the technical specifications of products.</li><li>Study purchase requests and consolidate them.</li><li>Prospect suppliers and compare prices.</li><li>Establish purchase orders to be made.</li><li>Ensure the quality and compliance of products and supplies.</li><li>Receive supplier invoices.</li><li>Schedule the collection of products and supplies according to their nature (profiles, electrical equipment, spare parts, hardware, office supplies, plumbing, wood and derivatives, concrete iron, cement, gravel, etc.).</li><li>Have the conformity of purchases made validated by the requesting Manager.</li><li>Ensure the reception of products and supplies.</li><li>Store products and supplies in warehouses.</li><li>Receive products and supplies with the Warehouse Manager.</li><li>Ensure the delivery of goods to warehouses.</li><li>Participate in the reception of goods with the Warehouse Managers.</li><li><font dir="auto" ><font dir="auto" >Receive supplier invoices.</font></font></li><li>Consolidate all documents related to the purchase file: purchase orders, price comparison statement, product and supply orders, pro forma invoices.</li><li>Prepare supplier invoice scheduling files and submit them for signature.</li><li>Transmit invoices to Accounting for payment.</li><li>Prepare, analyze and exploit statistical reports related to the activity.</li><li>Follow up and update the blacklist.</li><li>Ensure effective liaison with all project structures concerned by the activity.</li><li>Provide a monthly report and an annual summary of local purchasing activities.</li><li>Carry out any similar or equivalent tasks upon instruction from his hierarchy.</li></ul><p>In terms of QHSE :</p><ul><li>Respect and enforce the general safety instructions and rules in force within the Company and the Project;</li><li>Ensure the application of procedures and rules dictated within the framework of the Integrated Management System;</li><li>Contribute to raising worker awareness regarding the prevention of occupational and environmental risks.</li><li>Contribute to the continuous improvement of the Integrated Management System (IMS) by:</li><li>Reporting any anomaly, malfunction or failure that could have a negative impact on the Quality of services/products, worker health and safety, or the Environment.</li><li>Proposing, if applicable, corrective/preventive actions and measures.</li><li>Ensure the provision and wearing of appropriate collective and individual protection equipment (EPC and EPI);</li><li>Promote the process approach and the risk-based approach;</li><li>Capitalize on all feedback, decide on the necessity of reviewing the provisions made and share acquired or modified knowledge with colleagues.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h3><font dir="auto" ><font dir="auto" >Conditions of access: external recruitment:</font></font></h3><ul><li><font dir="auto" ><font dir="auto" >General education: Bachelor's degree in economics, finance, commerce, etc. Engineer in a field useful to the business.</font></font></li><li><font dir="auto" ><font dir="auto" >Professional training: Management information systems, Supply chain management training.</font></font></li><li><font dir="auto" ><font dir="auto" >Professional experience: 5 years.</font></font></li><li><font dir="auto" ><font dir="auto" >Immediate availability.</font></font></li></ul><p><font dir="auto" ><font dir="auto" >If you match this profile, please send your CV by clicking on the apply tab.</font></font></p><p></p></section>