Seafood Chef Jobs in Algeria

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p><strong>POSITION SUMMARY</strong></p> <p></p> <p>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.</p> <p></p> <p>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.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p>&nbsp;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. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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.</p> <p> </p> <p>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.</p> <p> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les restaurants forment des espaces haut de gamme dédiés à la convivialité, à l’art de la table et à l’audace gastronomique. Ils combinent un élégant restaurant gastronomique, des terrasses panoramiques face à la mer, un service en plein air décontracté mais raffiné, ainsi que des événements banquets exclusifs en harmonie avec l'environnement balnéaire et prestigieux du complexe.&nbsp;</p><br><br>Description du poste<br><br><p>Le/La Chef de Rang est le/la garant(e) du bon déroulement du service et de l'enchantement des clients au sein du rang (groupe de tables) qui lui est confié. Ambassadeur/drice du service et de l'art de recevoir, il/elle assure un accueil sur mesure, conseille les clients avec passion et orchestre le travail des serveurs et commis de salle. En contact direct et permanent avec la clientèle, il/elle anticipe chaque besoin, maîtrise parfaitement l'offre culinaire et veille à ce que chaque repas devienne une expérience mémorable et fluide, conforme aux standards de luxe Sofitel.&nbsp;&nbsp;</p><br><p><strong>Missions Principales :</strong></p><br><p><strong>Excellence du Service et Expérience Client « Cousu Main »</strong></p><br><ul><li><p>Prendre en charge les clients dès leur arrivée sur le rang, assurer une installation soignée et un accueil personnalisé de haute facture.&nbsp;</p><br></li></ul><ul><li><p>Présenter les menus, la carte et les suggestions du Chef avec élégance ; conseiller les clients en pratiquant une vente suggestive performante (up-selling/cross-selling).&nbsp;</p><br></li></ul><ul><li><p>Prendre les commandes avec exactitude et veiller à la parfaite transmission des spécificités (allergies, préférences de cuisson) à la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Assurer le service des mets et des boissons selon les rituels de service Sofitel.&nbsp;&nbsp;</p><br></li></ul><ul><li><p>Être à l'écoute constante du client tout au long du repas pour anticiper ses demandes et traiter immédiatement toute remarque avec diplomatie et réactivité.&nbsp;</p><br></li></ul><p><strong>Organisation du Rang et Coordination :</strong></p><br><ul><li><p>Orchestrer le travail et encadrer le(s) commis de rang affecté(s) au même secteur, en veillant à la rapidité et à la fluidité des allers-retours avec la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Assurer une communication claire, professionnelle et harmonieuse avec les équipes de la cuisine et de la sommellerie pour garantir le rythme idéal du repas.&nbsp;</p><br></li></ul><ul><li><p>Superviser ou réaliser l'édition de la facture sur le système POS (logiciel de caisse) et procéder aux encaissements avec rigueur et discrétion.</p><br></li></ul><p><strong>&nbsp;Mise en place, Hygiène et Standards :</strong></p><br><ul><li><p>Réaliser et contrôler minutieusement la mise en place de son rang (dressage des tables, alignement du mobilier, propreté irréprochable de la verrerie, des couverts et du linge).&nbsp;</p><br></li><li><p>Participer activement aux tâches de nettoyage, de rangement et de dressage de la salle avant, pendant et après le service.&nbsp;</p><br></li></ul><ul><li><p>Appliquer et faire appliquer scrupuleusement les normes d’hygiène et de sécurité alimentaire (HACCP) en vigueur dans l'établissement.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché:</strong></p><br><ul><li><p>Expérience en tant que Chef de Rang dans un hôtel 5 étoiles, un resort haut de gamme ou un restaurant gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Excellente maîtrise des techniques de service à la table et de présentation de l'univers du luxe.&nbsp;</p><br></li></ul><ul><li><p>Solide culture gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise courante de l'arabe, du&nbsp;français et de l'anglais professionnel (une quatrieme&nbsp;langue est un atout très apprécié face à la clientèle internationale du resort).&nbsp;</p><br></li><li><p>Excellente présentation, distinction naturelle, sourire constant et sens inné de l'hospitalité.&nbsp;</p><br></li><li><p>Rigueur, sens aigu de l'observation et du détail (voir la table avant que le client n'ait à demander).&nbsp;</p><br></li></ul><ul><li><p>Dynamisme, endurance physique et capacité à maintenir son élégance et son calme lors des périodes de forte affluence.&nbsp;</p><br></li></ul><ul><li><p>Esprit d'équipe prononcé et aisance relationnelle pour guider les collaborateurs plus juniors (serveurs/commis).&nbsp;</p><br></li></ul> </div>

<p><strong>JOB SUMMARY</strong></p><p>Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.</p><p><strong>CORE WORK ACTIVITIES</strong></p><p><strong>Managing Work, Projects, Policies, and Standards for Purchasing Across Departments</strong></p><p>Generates and provides accurate and timely results in the form of reports, presentations, etc.</p><p>Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.</p><p>Assures sanitation compliance.</p><p>Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.</p><p>Orders all food and beverage based on business needs.</p><p>Assists Executive Chef in maintaining/lower budgeted food/controllable costs.</p><p>Delegates and enforces first in/first out inventory rotation for all storeroom products.</p><p>Maintains sanitation and safety standards as specified in the brand guidelines.</p><p>Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.</p><p>Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.</p><p>Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.</p><p>Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.</p><p>Uses existing computer programs to perform daily and period end food and beverage costs.</p><p>Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.</p><p>Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).</p><p>Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.</p><p>Calculates figures for food and beverage inventory.</p><p>Ensures that price and product availability issues are communicated as needed to the F &amp; B Director and Executive Chef.</p><p>Ensures all LSOP's are adhered to by all employees.</p><p>Receives and inspects all deliveries.</p><p>Maintains an accurate controllable log and beverage perpetual</p><p>Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.</p><p><strong>Demonstrating and Applying Accounting Knowledge to Purchasing Operations</strong></p><p>Demonstrates knowledge of job-relevant issues, products, systems, and processes.</p><p>Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.</p><p>Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.</p><p>Keeps up-to-date technically and applying new knowledge to your job.</p><p><strong>Supporting Purchasing Operations</strong></p><p>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p><p>Ensure disciplinary situations are addressed in timely fashion and with consistency.</p><p>Ensures performance reviews are completed on a timely basis for supervisors and non-management employees.</p><p><strong>Maintaining Finance and Accounting Goals</strong></p><p>Submits reports in a timely manner, ensuring delivery deadlines.</p><p>Ensures profits and losses are documented accurately</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc</p><p>Develops specific goals and plans to prioritize, organize, and accomplish your work.</p><p>Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.</p><p><strong>Additional Responsibilities</strong></p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p><p>Analyzes information and evaluating results to choose the best solution and solve problems.</p><p>Interacts with kitchen staff, vendors and Executive Chef.</p><p>Uses existing computer programs effectively to post invoices, update items and costs.</p><p>Attends and participates in all pertinent meetings.</p><p>Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.</p><p>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</p><p><strong>Managing Discipline Work, Projects, and Policies</strong></p><p>Coordinates and implements accounting work and projects as assigned.</p><p>Coordinates, implements, and follows up on audits for all areas of property operations.</p><p>Complies with Federal and State laws applying to operations procedures.</p><p>Generates and provides accurate and timely results in the form of reports, presentations, etc.</p><p>Analyzes information and evaluates results to choose the best solution and solve problems.</p><p>Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.</p><p>Balances ledgers.</p><p><strong>Supporting Property Operations</strong></p><p>Works with operations teams to develop an operational strategy that is aligned with the brand s business strategy and leads its execution.</p><p>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p><p>Evaluates if discipline teams are meeting service needs and provides feedback to teams.</p><p>Participates in walk-throughs on property to ensure that all areas are well maintained and preventative maintenance processes are in place.</p><p>Tours building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities.</p><p>Reviews findings from comment cards and guest satisfaction results with leadership team and ensures appropriate corrective action is taken.</p><p>Works with team to put sustainable work processes and systems in place that support the execution of the strategy.</p><p>Reviews reports and financial statements to determine operations performance against budget.</p><p>Communicates a clear and consistent message regarding departmental goals to produce desired results.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Education and Experience</strong></p><p>4-year bachelor's degree in Finance and Accounting or related major. or a minimum of 2 years experience in Purchasing or a related field.</p>

<p><b>POSITION SUMMARY&nbsp;</b></p><p><br></p><p>Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report 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 and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p><b>PREFERRED QUALIFICATION&nbsp;</b></p><p><br></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>Assister le Chef de Parc dans la gestion quotidienne, l'entretien, le suivi administratif et l'optimisation de l'ensemble des v hicules et engins de l'entreprise. Il veille au maintien en tat de marche de la flotte dans le respect des normes de s curit et des r glementations en vigueur.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Develop menus and prepare dishes. Supervise and organize the kitchen team's work. Check the quality and freshness of products. Ensure compliance with hygiene and food safety standards. Manage inventory and minimize waste.&nbsp;</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Culinary or restaurant training. Proven experience as a head chef. Rigor and adherence to hygiene standards.</font></font></p>

<ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Prepare the doughs and fillings (sweet and savory) according to the house recipes.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Cook and plate crepes, waffles and other specialties quickly and consistently.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the cleanliness and maintenance of the station, crepe makers and equipment.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Manage raw material stocks and report needs.</font></font></li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Training in the restaurant industry or equivalent experience</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Minimum 1 year of experience as a crepe maker or in the kitchen</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Speed, care and presentation of the dishes</font></font></li> </ul>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Prepare and cook dishes according to technical specifications. Manage cooking and plating. Participate in menu development. Ensure hygiene and compliance with HACCP standards. Maintain a clean work area. Culinary training. Speed, organization, and teamwork skills. Creative, punctual, and motivated. If you match this profile, please send your CV by clicking on the "Apply" tab.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Culinary training; 1-2 years of experience preferred; speed, organization, and teamwork skills; creative, punctual, and motivated</font></font></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>&nbsp;<strong>À propos du rôle&nbsp;:</strong></p><br> <ul> <li> <p>Placé sous les ordres du chef cuisinier, le commis sera en charge de tous types de travaux en cuisine</p><br> </li> </ul> <p><strong>Les tâches à accomplir&nbsp;:</strong></p><br> <ul> <li> <p>Aider à la mise en place, réceptionner et ranger les provisions,</p><br> </li> <li> <p>Préparer les repas du personnel, éplucher les légumes, laver les salades, préparer les garnitures,</p><br> </li> <li> <p>Assurer le nettoyage du matériel, de la cuisine et des offices.</p><br> </li> </ul> <p><strong>Profil requis :</strong></p><br> <ul> <li> <p>Grande capacité de travail.</p><br> </li> <li> <p>Forte motivation.</p><br> </li> <li> <p>Sens de la discipline.</p><br> </li> <li> <p>Aptitudes à travailler en équipe.</p><br> </li> <li> <p>Résistance au stress et bonne condition physique.</p><br> </li> </ul> <br><br> </div>

<p>Prepare and cook dishes according to recipes and establishment standards. Ensure the quality, presentation, and consistency of preparations. Respect food hygiene and safety regulations. Maintain a clean workstation and equipment. Participate in the management and storage of raw materials.</p><p><strong>Desired Candidate Profile</strong></p><p>Educational Level: Professional training in cooking. Experience in a similar role. Ability to work under pressure and remain effective during peak periods. Speed, dynamism, and adaptability. Punctuality, attendance, and seriousness. Good presentation and excellent personal and professional hygiene. Non-smoker. Team spirit and good professional attitude. Ability to learn quickly and follow instructions.</p>

<ul> <li>Participer la définition des stratégies RH.&nbsp;Chef de Projet RH</li> <li>Piloter des projets RH transverses (recrutement, formation, GPEC).</li> <li>Assurer le suivi et l' valuation des projets.</li> <li>Contribuer l'amélioration continue des processus RH.</li> <li>Gérer la communication autour des projets RH.</li> <li>Collaborer avec les différentes parties prenantes internes.</li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li>Diplôme de niveau Bac +4.</li> <li>Première expérience dans la gestion de projet RH.</li> <li>Bonne connaissance des domaines RH.</li> <li>Capacité d'analyse et de synthèse.</li> <li>Excellentes compétences relationnelles et communicationnelles.</li> <li>Maîtrise des outils bureautiques.</li> </ul> <p> <b>Si vous correspondez ce profil, merci d'envoyer votre CV en cliquant</b> </p> <p> <b>sur l'onglet postuler</b> </p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Night or early morning production: Work often starts very early (sometimes as early as 3 or 4 a.m.) so that the bread and pastries are fresh and ready when the shop opens. Bread making: Managing sourdough starters, kneading, rising times, and baking in the oven. Pastry making: Preparing puff pastry (croissants, pain au chocolat), creams, biscuits, and assembling cakes. Sales and management: In smaller establishments, the baker-pastry chef may also participate in sales, customer service, and managing stock and orders for raw materials (flour, butter, sugar, etc.).&nbsp;</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Bakery and pastry training (CAP/BEP or equivalent qualification) preferred. Professional experience in a similar position is an asset.</font></font></p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Design and develop menus while maintaining high quality standards. Supervise food preparation and ensure compliance with hygiene and food safety standards. Manage and lead the kitchen team, organize schedules, and provide ongoing staff training. Manage orders and inventory, optimize costs, and minimize waste. Collaborate with management to develop innovative culinary offerings tailored to customer demand. Ensure customer satisfaction by maintaining a high level of quality and presentation.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Professional culinary training from a hotel management school. Proven experience of 3-5 years as a head chef or in a similar role. Excellent team management and leadership skills. Mastery of culinary techniques and in-depth knowledge of HACCP hygiene standards. Ability to work under pressure and manage multiple tasks simultaneously. Creativity, rigor, and attention to detail. Good communication and teamwork skills.</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,&nbsp;dont le groupe réunit plus de 45 marques, 5 500 hôtels, 10 000 restaurants et destinations lifestyle. Ici, nous croyons en vous et en ce que vous apportez. Les opportunités de développement et d'évolution sont nombreuses. Chaque geste, chaque sourire, chaque action, contribuent à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète. Ensemble, nous incarnons la vision de l’hospitalité responsable.<br>Ayez l’opportunité de devenir un Heartist®, et laissez votre coeur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p><strong>Missions Principales :</strong></p><br><ul><li>Participer à la définition du concept opérationnel du Club Millésime (horaires, offre F&amp;B par créneau, standards de service) en lien avec le Rooms Division Manager et la Direction F&amp;B.</li><li>Contribuer à l'élaboration de la Politique d'accès au Club Millésime.</li><li>Établir les fiches techniques et les standards de mise en place (petit-déjeuner, Le Goûter, cocktail du soir) avec le Chef Exécutif et le F&amp;B Manager.</li><li>Participer au recrutement et à la formation de l'équipe Club Millésime (Waiters/Chefs de Rang).</li><li>Contribuer à la définition des besoins en équipement, mobilier et vaisselle de l'espace, et suivre les commandes de pré-ouverture.</li><li>Participer à la construction du budget OPEX du Club Millésime (coût par couvert, amenities, boissons) avec le Rooms Division Manager.</li><li>Superviser l'ensemble des opérations quotidiennes du Club Millésime : accueil, service F&amp;B, propreté et présentation de l'espace, sur l'ensemble des créneaux d'ouverture.</li><li>Garantir l'application stricte des critères d'éligibilité d’accès et la gestion des demandes hors standard, en lien avec le Front Office et le MOD.</li><li>Animer, planifier et évaluer l'équipe du Club Millésime, assurer la formation continue aux standards Sofitel et aux techniques de service.</li><li>Assurer une présence visible et personnalisée auprès des clients VIP, Suites et profils ALL.</li><li>Piloter le contrôle des coûts F&amp;B du lounge (food cost, boissons, gaspillage) et proposer des ajustements en cas de dérive budgétaire.</li><li>Traiter les retours et réclamations clients relatifs au Club Millésime et assurer le suivi qualité.</li><li>Reporter au Rooms Division Manager les indicateurs d'activité du lounge (fréquentation, coût par couvert, satisfaction client).</li></ul><br>Qualifications<br><br><p><strong>Profil recherché :</strong></p><br><ul><li>Formation hôtelière et/ou F&amp;B, expérience confirmée (3 à 5 ans minimum) sur un poste similaire en hôtellerie de luxe, idéalement en Executive Lounge.</li><li>Connaissance des standards de service Sofitel / Accor et leur programme de fidélité sont très souhaités.</li><li>Sens aigu du service d’excellence, leadership, capacité à gérer une petite équipe et à travailler en transversalité avec le Guest relation, Front Office, le Housekeeping et le F&amp;B.</li><li>Maitrise de l’arabe, du français et de l’anglais.</li><li>Connaissance sur OPERA/Micros très souhaité.</li><li>Présentation impeccable, sens du détail, discrétion et diplomatie face à une clientèle exigeante.</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>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les restaurants du Sofitel Resort forment des espaces haut de gamme dédiée à la convivialité, à l’art de la table et à l’audace gastronomique. Ils combinent un élégant restaurant gastronomique, des terrasses panoramiques face à la mer, un service en plein air décontracté mais raffiné, ainsi que des événements banquets exclusifs en harmonie avec l'environnement balnéaire et prestigieux du complexe.&nbsp;</p><br><br>Description du poste<br><br><p>Le/La Maître d'Hôtel orchestre et supervise le déroulement du service au sein des différents points de restauration du resort. En tant que leader de terrain et ambassadeur/drice de l'excellence, il/elle assure une présence constante en salle pour garantir un accueil personnalisé, anticiper les besoins des clients et coordonner le travail des équipes. Véritable trait d'union entre la cuisine et la salle, il/elle veille au respect absolu des standards de luxe Sofitel, gère les flux de clientèle et participe activement à la théâtralisation du service afin de faire de chaque repas une expérience mémorable.&nbsp;</p><br><p><strong>Missions principales&nbsp;</strong></p><br><p><strong>Management d'Équipe, Encadrement et Formation de Terrain :</strong></p><br><ul><li><p>Superviser, motiver et encadrer au quotidien l'équipe de salle (chefs de rang, commis, sommeliers) en intégrant et formant efficacement les renforts saisonniers.&nbsp;</p><br></li></ul><ul><li><p>Transmettre l'art du service de table et garantir l'application stricte des standards de luxe Sofitel (posture, élégance du langage, rituels d'accueil).&nbsp;</p><br></li></ul><ul><li><p>Participer à l'élaboration des plannings de travail en optimisant les effectifs selon les prévisions d'occupation, les banquets et la saisonnalité du resort.&nbsp;</p><br></li></ul><ul><li><p>Animer les briefings d'avant-service (présentation des suggestions du chef, attribution des rangs, rappels des standards).&nbsp;</p><br></li></ul><p><strong>Excellence Opérationnelle et Expérience Client « Cousu Main » :</strong></p><br><ul><li><p>Assurer un accueil VIP et personnalisé des clients, identifier leurs habitudes et préférences pour leur offrir une expérience sur mesure.&nbsp;</p><br></li></ul><ul><li><p>Coordonner le rythme du service en salle en assurant une communication fluide et constante avec la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Valoriser l'offre gastronomique en pratiquant des techniques de vente suggestive (up-selling).&nbsp;</p><br></li></ul><ul><li><p>Maîtriser et exécuter avec élégance les techniques spécifiques de service en salle.&nbsp;</p><br></li></ul><ul><li><p>Traiter les réclamations clients avec diplomatie, réactivité et discernement, en apportant des solutions immédiates conformes aux exigences du luxe.&nbsp;</p><br></li></ul><p><strong>Gestion, Qualité et Hygiène :</strong></p><br><ul><li><p>Contrôler rigoureusement la mise en place de la salle, la propreté du mobilier, de la vaisselle et du linge de table avant chaque service.&nbsp;</p><br></li></ul><ul><li><p>Veiller à la bonne gestion des stocks de matériel de table et participer aux inventaires.&nbsp;</p><br></li></ul><ul><li><p>Superviser la facturation et les encaissements du service en veillant à l'exactitude des opérations financières.&nbsp;</p><br></li></ul><ul><li><p>Faire respecter scrupuleusement les normes d'hygiène et de sécurité alimentaire (HACCP) ainsi que les procédures internes de l'établissement.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><p><strong>Compétences techniques et professionnelles&nbsp;</strong></p><br><ul><li><p>Expérience confirmée sur un poste similaire (Chef de rang senior ou Maître d'Hôtel) au sein d'un établissement hôtelier 5 étoiles ou d'un restaurant gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise parfaite des codes du luxe, des arts de la table.</p><br></li></ul><ul><li><p>Solides connaissances en gastronomie.&nbsp;</p><br></li></ul><ul><li><p>Excellente maîtrise de l'arabe, du français et de l'anglais professionnel (une quatrième&nbsp;langue est un atout fort dans un contexte international).&nbsp;</p><br></li><li><p>Leadership naturel, sens de la pédagogie et aisance managériale.&nbsp;</p><br></li><li><p>Excellente présentation, distinction dans l'expression et posture irréprochable.&nbsp;</p><br></li></ul><ul><li><p>Sens aigu du détail, de l'observation et de l'anticipation.&nbsp;</p><br></li></ul><ul><li><p>Flexibilité, adaptabilité aux variations d'activité saisonnières et résistance au stress.&nbsp;</p><br></li></ul><ul><li><p>Esprit d'équipe développé et passion pour le service client.&nbsp;</p><br></li></ul> </div>