Jobs In Umm Al Sheif

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul> <li><font dir="auto" ><font dir="auto" ><font dir="auto" ><font dir="auto" >Storekeeper</font></font></font></font></li><li><font dir="auto" ><font dir="auto" ><br></font></font></li><li><font dir="auto" ><font dir="auto" >Receive and check the goods.</font></font></li> <li><font dir="auto" ><font dir="auto" >Store the products according to the procedures.</font></font></li> <li><font dir="auto" ><font dir="auto" >Prepare the orders.</font></font></li> <li><font dir="auto" ><font dir="auto" >Keep stock records up to date.</font></font></li> <li><font dir="auto" ><font dir="auto" >Participate in inventories.</font></font></li> </ul> <ul> <li><font dir="auto" ><font dir="auto" >Desired experience e.</font></font></li> <li><font dir="auto" ><font dir="auto" >Serious and organized.</font></font></li> <li><font dir="auto" ><font dir="auto" >Ability to work in a team.</font></font></li></ul></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div><span ><font dir="auto" ><font dir="auto" >Storekeeper</font></font></span></div><div><span ><br></span></div><ul> <li><font dir="auto" ><font dir="auto" >To receive, check and store materials, equipment and supplies.</font></font></li> <li><font dir="auto" ><font dir="auto" >Ensure the preparation and distribution of materials to the site teams.</font></font></li> <li><font dir="auto" ><font dir="auto" >Manage stock entries and exits and keep inventories up to date.</font></font></li> <li><font dir="auto" ><font dir="auto" >Ensure the tidiness, cleanliness and security of the store.</font></font></li> <li><font dir="auto" ><font dir="auto" >Monitor stock levels and report replenishment needs.</font></font></li> </ul> <ul> <li><font dir="auto" ><font dir="auto" >Baccalaureate (Bac+2) in Logistics, Stock Management or equivalent.</font></font></li> <li><font dir="auto" ><font dir="auto" >Experience in a similar role, ideally in the construction sector.</font></font></li> <li><font dir="auto" ><font dir="auto" >Good mastery of inventory management and office tools.</font></font></li></ul></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Receive, check, and store goods. Prepare orders and ensure distribution of items. Ensure the tidiness and good organization of the warehouse. Carry out inventories and participate in stock monitoring. Control the entry and exit of goods. Ensure compliance with safety and storage rules. Report any anomalies or stock shortages.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Training in logistics, stock management, or equivalent experience.</li><li>Proficiency in storage and inventory techniques.</li><li>Organized, rigorous, and autonomous.</li><li>Ability to work in a team.</li></ul><p></p></section>

<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" >He/She secures, centralizes and controls the entirety of cash flows and other assets of the hotel by verifying daily deposits from points of sale, managing the central safe and petty cash, and eliminating discrepancies to ensure perfect reconciliation with accounting in accordance with internal procedures.</font></font></p><p><font dir="auto" ><font dir="auto" >Main Missions:</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Retrieve, in the presence of a designated witness, the deposit envelopes from the reception agents and catering (F&amp;B) staff from the deposit safe, and verify their conformity with the daily control sheet.</font></font></li><li><font dir="auto" ><font dir="auto" >Count, together with the witness, the cash, checks and bank card slips, and verify them against the details of the computerized cash deposit reports of the reception agents and catering staff.</font></font></li><li><font dir="auto" ><font dir="auto" >Prepare bank deposits for all checks and cash, and ensure that all collected funds are deposited.</font></font></li><li><font dir="auto" ><font dir="auto" >Update daily and ensure monthly monitoring of transaction details by bank card issuing organization.</font></font></li><li><font dir="auto" ><font dir="auto" >Carry out petty cash disbursements approved by the Finance Director and prepare the summary statement of disbursements.</font></font></li><li><font dir="auto" ><font dir="auto" >Count and justify the balance of one's own cash register (cash fund) and prepare a summary periodically.</font></font></li><li><font dir="auto" ><font dir="auto" >Prepare the general cashier's daily report by entering the details of the day's cash receipts as well as all other payments received, for verification and finalization by the revenue auditor and the financial manager.</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure that advances of funds are only granted with the joint approval of the general manager and the financial director.</font></font></li><li><font dir="auto" ><font dir="auto" >Reimburse the receiving agents for the advances they have made (fund refunds)</font></font></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><font dir="auto" ><font dir="auto" >University degree in Accounting, Finance, Management or equivalent field</font></font></li><li><font dir="auto" ><font dir="auto" >Proven experience in hotel accounting or in the luxury hospitality sector</font></font></li><li><font dir="auto" ><font dir="auto" >Good knowledge of ERP systems and hotel accounting software</font></font></li><li><font dir="auto" ><font dir="auto" >Excellent mastery of office tools and financial reporting tools</font></font></li><li><font dir="auto" ><font dir="auto" >Strong skills in financial analysis</font></font></li><li><font dir="auto" ><font dir="auto" >A strong sense of organization, confidentiality, and respect for deadlines</font></font></li><li><font dir="auto" ><font dir="auto" >Excellent communication and interdepartmental coordination skills</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of French and professional English</font></font></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>Il/Elle Sécurise, centralise et contrôle l'intégralité des flux d'espèces et autres valeurs de l'hôtel en vérifiant les dépôts quotidiens des points de vente, en gérant le coffre central et la petite caisse, et en éliminant les écarts pour assurer une réconciliation parfaite avec la comptabilité conformément aux procédures internes.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Récupérer, en présence d'un témoin désigné, les enveloppes de remise de fonds des agents de réception et du personnel de restauration (F&amp;B) dans le coffre-fort de dépôt, et les vérifier la conformité par rapport à la feuille de contrôle journalière.</li><li>Compter, conjointement avec le témoin, les espèces, les chèques et les bordereaux de cartes bancaires, et les vérifier par rapport aux détails des rapports informatisés de remise de fonds des agents de réception et du personnel de restauration.</li><li>Préparer les remises en banque pour tous les chèques et espèces, et veiller à ce que l'intégralité des fonds collectés soit déposée.</li><li>Mettre à jour quotidiennement et assurer le suivi mensuel des détails des transactions par organisme émetteur de cartes bancaires.</li><li>Effectuer les décaissements de petite caisse approuvés par le Directeur financier et préparer l'état récapitulatif des décaissements.</li><li>Compter et justifier le solde de sa propre caisse (fonds de caisse) et en préparer le récapitulatif périodiquement.</li><li>Préparer le rapport journalier du caissier général en saisissant le détail des encaissements en espèces de la journée ainsi que tous les autres paiements reçus, en vue de leur vérification et finalisation par l'auditeur des recettes et le responsable financier.</li><li>Veiller à ce que les avances de fonds ne soient accordées qu'avec l'approbation conjointe du directeur général et du directeur financier.</li><li>Rembourser aux agents de réception les avances qu'ils ont effectuées (restitutions de fonds)</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché: </strong></p><br><ul><li>Diplôme universitaire en Comptabilité, Finance, Gestion ou domaine équivalent</li><li>Expérience confirmée en comptabilité hôtelière ou dans le secteur de l’hospitalité de luxe</li><li>Bonne connaissance des systèmes ERP et logiciels comptables hôteliers</li><li>Excellente maîtrise des outils office et des outils de reporting financier</li><li>Solides compétences en analyse financière</li><li>Sens élevé de l’organisation, de la confidentialité et du respect des délais</li><li>Excellentes compétences en communication et en coordination interservices</li><li>Maîtrise du français et de l’anglais professionnel</li></ul> </div>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">The Mission: You are the guardian of Pavana's vision, culture, values, and standards. You guarantee an exceptional member experience, develop teams, and protect the brand image. Your Daily Responsibilities: Supervise opening and closing procedures. Manage reception, schedules, and reservations. Anticipate unforeseen events. Monitor cash registers, inventory, orders, and spaces. Ensure presentation standards are met. Be present on the floor. Management: Recruit, onboard, and train employees. Organize team meetings to evaluate results, identify gaps, provide corrective feedback when necessary, and define priorities. Develop skills and identify talent. Ensure adherence to Pavana's procedures and culture. Member Experience: Create rituals, not just services. Personalize each journey. Quickly resolve any dissatisfaction. Build member loyalty. Desired qualities: Leadership, emotional intelligence, attention to detail, elegance, discretion, exemplary conduct, team spirit, sense of responsibility, and a taste for continuous improvement. Job organization: Full-time. 5 days/week. 2 days off (excluding weekends). Hours: 8:00 AM - 7:00 PM. Closed: two days of Eid al-Fitr, two days of Eid al-Adha, and January 1st. Why join Pavana? Attractive and progressive compensation. Career advancement opportunities. Regular training. International training based on performance. Priority given to internal promotion. Premium work environment. Culture of recognition. Autonomy and responsibility. Algiers, Hydra</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;">The qualities sought include leadership, emotional intelligence, attention to detail, elegance, discretion, exemplary conduct, teamwork, a sense of responsibility, and a taste for continuous improvement.</font></font></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" >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>Plan, organize and supervise preventive and corrective maintenance operations. Ensure the availability and reliability of production equipment. Supervise and coordinate maintenance teams. Ensure follow-up of interventions, budgets and performance indicators.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Rigorous, autonomous and capable of evolving in a demanding industrial environment.</p><p>More than 10 years of experience.</p><p>Continuous presence on site during the 28 working days.</p><p>12-hour shifts per day (day or night depending on operating schedule).</p><p>Accommodation provided for the entire working period.</p><p>Catering provided.</p><p>Internal transport covered.</p><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>L'Executive Sous-Chef assiste le Chef Exécutif dans la gestion opérationnelle et administrative de l'ensemble des cuisines de l'hôtel. Il/Elle veille à garantir une offre culinaire d'excellence conforme aux standards Sofitel et Accor, en assurant la qualité des prestations, la satisfaction des clients, le management des équipes ainsi que la maîtrise des coûts et le respect des normes d'hygiène et de sécurité alimentaire.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Assister le Chef Exécutif dans l'organisation quotidienne des cuisines.</li><li>Encadrer, animer et motiver les brigades de cuisine.</li><li>Répartir les tâches et assurer une bonne coordination entre les différents points de vente.</li><li>Participer au recrutement, à l'intégration, à la formation et au développement des Heartist®.</li><li>&nbsp;Évaluer les performances et accompagner la montée en compétences des équipes.</li><li>Favoriser un climat de travail positif en incarnant les valeurs Heartist®.</li><li>Garantir une qualité constante des préparations et de leur présentation.</li><li>Superviser la production des restaurants, banquets, room service et événements.</li><li>Veiller au respect des fiches techniques et des standards de présentation.</li><li>Participer à la création de nouvelles cartes et menus en collaboration avec le Chef Exécutif.</li><li>Contrôler les cuissons, les assaisonnements et le dressage des plats.</li><li>Organiser les plannings de production en fonction de l'activité.</li><li>Assurer la continuité des opérations en l'absence du Chef Exécutif.</li><li>Anticiper les besoins en matières premières.</li><li>Contrôler les stocks et limiter les pertes.</li><li>Opti</li></ul></div>

<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>

<p>Job description</p><p>ABOUT BERLITZ</p><p>The first and last word in language training for more than a century, the name Berlitz® has become synonymous with excellence in learning. In fact, millions of alumni from all walks of life have experienced new cultures more fully, thanks to Berlitz.</p><p>For over 40 years, Berlitz Canada has been providing the highest quality language training to the Canadian market. At Berlitz we are committed to fully understanding the language goals our learners wish to achieve and strive to cultivate long-term relationships with each of them.</p><p>&nbsp;</p><p>JOB DESCRIPTION</p><p>Currently, we are recruiting flexible, full-time and&nbsp;part-time French Instructors to deliver French lessons virtually. Instructors will work online from his/her preferred location and will report to Berlitz Canada’s Online Department Manager. Students are based in Canada (with a few exceptional cases.)</p><p>&nbsp;</p><p>RESPONSIBILITIES:</p><p>·Ensure quality delivery of the lessons</p><p>·Execute instruction</p><p>·Commit to providing the highest quality of service to both external and internal customers</p><p>·Deliver engaging and effective language instruction through our virtual platform</p><p>&nbsp;</p><p>ESSENTIAL JOB FUNCTION</p><p>·Deliver lessons in accordance with Berlitz teaching principles focused on the interests and needs of the client, working one-on-one in private classes and/or in group classes</p><p>·Keep learner records and profile cards up to date.</p><p>·Participate in your performance evaluation plan.</p><p>&nbsp;</p><p>QUALIFICATIONS/RELATED EXPERIENCE:</p><p>·Native proficiency in the French language (required)</p><p>·Intermediate-level English language skills (required)</p><p>·Bachelor’s degree or the equivalent (required)</p><p>·Versatility in providing online lessons via Zoom, Microsoft teams, or other online platforms (required – to be tested upon first round of interviews and training sessions)</p><p>·Good and reliable internet connection (required)</p><p>·Appropriate environment for online teaching (noise-free, tidy background, etc.) (required)</p><p>·Headphones with a built-in microphone (to be used in training and teaching)</p><p>·Flexible availability to work weekday mornings, afternoons and evenings (required)</p><p>·Excellent communication / interpersonal skills (required)</p><p>·Experience in teaching in-person and/or online (priority, but not required)</p><p>&nbsp;</p><p>Job Type: Full-time and Part-time options.</p><p>Work Location: Remote</p><p>Salary: Teaching rate: $8 CAD per hour for lessons taught</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" >Prepare and deliver high-quality courses. Assess learners' levels and ensure their progress. Design or adapt teaching materials. Monitor learner attendance and results. Participate in pedagogical meetings when necessary. Maintain professional communication with learners and administration.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><font dir="auto" ><font dir="auto" >University degree in languages, translation, literature, didactics or equivalent field.</font></font></li><li><font dir="auto" ><font dir="auto" >Excellent command of the language taught (C1/C2 level or native language preferred).</font></font></li><li><font dir="auto" ><font dir="auto" >Teaching experience appreciated (in-person and/or online).</font></font></li><li><font dir="auto" ><font dir="auto" >Good mastery of digital tools and video conferencing platforms.</font></font></li><li><font dir="auto" ><font dir="auto" >Excellent pedagogical and interpersonal skills.</font></font></li><li><font dir="auto" ><font dir="auto" >Sense of organization, punctuality and professionalism.</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to adapt courses to different levels (A1-C2 according to the CEFR).</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to work with children, adolescents and/or adults.</font></font></li><li><font dir="auto" ><font dir="auto" >Team spirit and sense of responsibility.</font></font></li><li><font dir="auto" ><font dir="auto" >Required skills: Excellent oral and written communication.</font></font></li><li><font dir="auto" ><font dir="auto" >Active teaching methods and the ability to motivate learners.</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of language teaching methods.</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to manage groups or individual lessons.</font></font></li><li><font dir="auto" ><font dir="auto" >Adaptability and autonomy.</font></font></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Water Treatment Supervisor is responsible for the monitoring, maintenance, team management, and proper functioning of all water treatment facilities in the establishment. He/She directly oversees the team of pool technicians and pool operators, coordinating their preventive and curative interventions, and ensuring sanitary compliance, equipment optimization, and adherence to environmental and safety standards.</p><p>Main Missions:</p><ul><li>Supervise, plan, and lead the daily work of the team of pool technicians and pool operators.</li><li>Coordinate and validate the preventive (cleanings, filter washes) and curative (breakdowns, leaks, parameter drifts) intervention schedule for his/her team.</li><li>Ensure the continuous training of his/her team on safety rules, handling of chemical products, and the specificities of seawater.</li><li>Monitor and validate the quality of filling water (whether it's seawater intake or softened freshwater production).</li><li>Perform and have his/her team perform rigorous water quality tests: pH, TH (hardness), chlorination level, turbidity, etc.</li><li>Supervise the daily operation of water treatment systems: softeners, reverse osmosis units, filters, pumps, chlorination systems, UV, etc.</li><li>Manage preventive and corrective treatments for pools, decorative fountains, and SPA areas (jacuzzis, hammams).</li><li>Control drinking water, domestic hot water (DHW), and air conditioning/heating networks (closed circuits, cooling towers).</li><li>Ensure continuous distribution and proper pressure of drinking water in hotel rooms and kitchens.</li><li>Apply the prevention protocol against health risks (legionella): perform regular purges of hot water networks/tanks and plan disinfections, descaling, or desilting.</li><li>Meticulously maintain sanitary logs and control sheets for the entire establishment.</li><li>Immediately report any anomaly or health risk to the Technical Manager.</li><li>Actively participate in audits and controls by health or safety authorities.</li><li>Manage the storage, supply, and safe use of chemical treatment products by his/her team.</li><li>Advise on possible improvements to optimize water consumption and the energy performance of installations.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Water Treatment Diploma / BTS, Master's in Chemistry, Industrial Maintenance, or equivalent.</li><li>Certifications or authorizations related to water treatment (legionella, handling of chemical products, etc.).</li><li>2 to 5 years of experience in water treatment, ideally in a hotel environment (Luxury/Thalasso), hospital, or thermal spa.</li><li>In-depth knowledge of water treatment processes (physico-chemical, filtration, disinfection).</li><li>Proficiency in measurement tools, water quality control (pH, TH, chlorine), and health risks (legionellosis).</li><li>Knowledge of specific constraints related to seawater (corrosion, salinity, etc.).</li><li>Ability to read technical plans, hydraulic diagrams, and manage emergencies with reactivity.</li><li>Absolute mastery of chemical and biological safety rules.</li><li>Team spirit and leadership (ability to lead pool technicians).</li><li>Rigor, reliability, excellent communication, and initiative.</li><li>Strong sense of safety, loss prevention, and total quality management.</li></ul><p></p></section>

<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>POSITION SUMMARY 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Technical, Trade, or Vocational School Degree.</li><li>At least 3 years of related work experience.</li><li>No supervisory experience.</li><li>None</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>POSITION SUMMARY</b> 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>PREFERRED QUALIFICATION</h2><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><p></p></section>

<p>Prepare the operating room and equipment. Assist the surgeon during the operation. Respect asepsis and safety rules. Perform counting of instruments and consumables. Participate in cleaning, sterilization, and equipment management.</p><p><strong>Desired Candidate Profile</strong></p><p>State Nursing Diploma or equivalent. Instrumentation training desired. Team spirit, rigor, and reactivity.</p>

<p><font dir="auto" ><font dir="auto" >Ensure the receipt, inspection, and storage of goods. Manage stock entries and exits, guaranteeing their traceability. Update stock movements in the management software. Conduct periodic inventories and analyze discrepancies. Monitor stock levels and anticipate replenishment needs. Prepare orders and ensure their availability within deadlines.</font></font></p><p><strong>Desired Candidate Profile</strong></p><ul><li><font dir="auto" ><font dir="auto" >Experience in a similar position.</font></font></li><li><font dir="auto" ><font dir="auto" >Sense of organization, rigor and analytical mind.</font></font></li><li><font dir="auto" ><font dir="auto" >Autonomy, responsiveness and ability to work in a team.</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>