وظائف شيف أسماك في تونس

<p>A professional Tunisian chef specializing in Western dishes and pasta is required for a well-known restaurant in Tripoli for its third branch, which includes a family hall and a lounge for young men.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><div>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</div><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Pastry Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Maintains food preparation handling and correct storage standards.<br>• Maintains purchasing, receiving and food storage standards.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Follows proper handling and right temperature of all food products.<br>• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Ensures compliance with all applicable laws and regulations.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Strives to improve service performance.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<br>• Purchases appropriate supplies and manage inventories according to budget.<br>Supports Training and Development Activities&nbsp;<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures property policies are administered fairly and consistently.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Beachfront relaxation on north Africa’s Mediterranean coast. In the heart of Tunisia’s vibrant and exotic capital city, our modern Mediterranean oasis offers a calm, laid-back beachfront escape alongside this bustling business hub. Relax at our Spa and pools, stay connected with state-of-the-art business services, or take a step back in time – more than 3,000 years of ancient civilization are at your fingertips.<br><br><p><b><u>BASIC PURPOSE</u>: Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel. </b></p><br><br><br><p><b><u>ESSENTIAL FUNCTIONS</u>:</b></p><br><br><br><p><b>Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. </b></p><br><br><br><p><b>Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. </b></p><br><br><br><p><b>Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel. </b></p><br><br><br><p><b>Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.&nbsp;</b></p><br><br><br><p><b>Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. </b></p><br><br><br><p><b>Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. </b></p><br><br><br><p><b>Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.</b></p><br><br><br><p><b>Work harmoniously and professionally with co-workers and supervisors. </b></p><br><br><br><br><p><b><u>NON-ESSENTIAL FUNCTIONS</u>:</b></p><br><br><br><p><b>Prepare food items.</b> <b>Assist with set-up and cleaning of operational areas.</b> <b>Create and post employee schedules.</b></p><br><br><br><br><p><b><u>KNOWLEDGE AND SKILLS</u>:</b></p><br><br><br><p><b>Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.</b></p><br><br><br><p><b>Experience: Five to seven years previous experience in multiple culinary/food &amp; beverage department head positions.</b></p><br><br><br><p><b>Skills and Abilities: </b></p><br><br><p><b>Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. </b></p><br><br><p><b>Working knowledge is generally learned on-the-job.</b></p><br><br><p><b>Requires ability to operate computer equipment and other food &amp; beverage computer systems.</b></p><br><br><p><b>Requires the ability to operate and utilize culinary production equipment and tools.</b></p><br><br><p><b>Requires reading, writing and oral proficiency in the French and English languages.</b></p><br><br><br><br><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>INTERNAL RECRUITMENT</p><p><br></p><p>Reporting to the head of the flexible insulation workshop</p><p><br></p><p>Required level and professional experience:</p><p><br></p><p>Minimum high school diploma level</p><p><br></p><p>Having a minimum of 5 years' experience in managing and supervising production groups</p><p><br></p><p>Technical skills:</p><p><br></p><p>Having knowledge of the sewing trades involved in working with flexible insulation</p><p><br></p><p>Having a knack for coordinating between production cells</p><p><br></p><p>Having the ability to track production schedules</p><p><br></p><p>Having basic computer skills (Word, Excel, ERP…)</p><p><br></p><p>Having practiced problem analysis and solving tools</p><p><br></p><p>Behavioral/Managerial Skills:</p><p><br></p><p>Having a sense of listening</p><p><br></p><p>Having the ability to manage conflicts</p><p><br></p><p>Good level of cross-functional communication</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Rattaché au chef d atelier isolants souples</p><p>Niveau demandé et expérience professionnelle :</p><ul><li>Niveau Bac minimum</li><li>Ayant une expérience de 5 ans minimum dans la gestion et la supervision des groupes de production</li></ul><p>Compétences techniques :</p><ul><li>Ayant des connaissances des métiers de couture des isolants souples</li><li>Ayant une aisance dans la coordination entre les lots de production</li><li>Avoir la capacité de faire le suivi des plannings de production</li><li>Ayant des connaissances de base de l informatique (Word, Excel, ERP )</li><li>Ayant pratiqué des outils d analyse et de résolution de problèmes</li></ul><p>Compétences comportementales / Managériales :</p><ul><li>Avoir le sens de lécoute</li><li>Avoir la capacité gérer les conflits</li><li>Bon niveau de communication transversale</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Amaris Consulting recherche un Chef de projet télécoms pour piloter des projets d’amélioration continue au sein des équipes d’ingénierie réseau. Vous interviendrez sur des projets de déploiement, de digitalisation des activités terrain et d’automatisation des processus par la RPA. Vous coordonnerez...</p> </div>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Pull food from freezer storage to thaw in the refrigerator. Weigh, measure, and mix ingredients according to recipes or personal judgment. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Notify manager if a product does not meet specifications. Communicate any assistance needed during busy periods. 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. 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. 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.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. 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, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. 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. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 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.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>TERMES DE R F RENCE : Recrutement d un(e) Assistant(e) de projet 1. Contexte Dans le cadre de la mise en uvre des activit s d un projet financ par le Programme des Nations Unies pour l'Environnement ( UNEP ) et ex cut par l' ICU (Istituto per la Cooperazione Universitaria) , il est pr vu de recruter un(e) Assistant(e) de projet. L'Assistant(e) aura pour mission d'appuyer l' quipe projet dans la gestion quotidienne, le suivi administratif, organisationnel et logistique des activit s, ainsi que dans la coordination avec les partenaires institutionnels et techniques. 2. Lieu d affectation • 5 jours par semaine : Bureau d ICU Tunisie Tunis. 3. Dur e de la mission Contrat dur e d termin e, conform ment la l gislation nationale. Dur e : 12 mois. 4. Responsabilit s Sous la supervision du/de la Chef de Projet DESAIN et du Chef de Mission d'ICU Tunisie, l'Assistant(e) de projet sera charg (e) de : • Assurer le suivi administratif, logistique et op rationnel quotidien des activit s du projet DESAIN. • Organiser les r unions, ateliers de travail, s minaires, formations et d placements de l' quipe sur le terrain. • R diger les comptes-rendus, proc s-verbaux de r union, rapports d'activit s p riodiques et synth ses de suivi. • Assurer la gestion, le classement et l'archivage syst matique de la documentation du projet (documents contractuels, livrables, correspondances, justificatifs). • Supporter la pr paration et le suivi des dossiers de paiement, des contrats de prestations ou achat, des rapports narratifs et financiers relatifs au projet. • Assurer la liaison administrative courante avec les partenaires du projet, notamment des repr sentants locaux du secteur public et priv . • Effectuer des visites de terrain pour faire le suivi des activit s de projet ou pour r cup rer de la documentation ou des informations importantes pour le bon d roulement du projet. • Contribuer l' laboration et la diffusion des supports de communication interne et externe du projet DESAIN. 5. Profil recherch Formation • Dipl me universitaire (Licence ou Master) en gestion/management, administration des affaires, d veloppement durable, sciences environnementales, g nie nerg tique ou discipline similaire. Exp rience professionnelle • Exp rience professionnelle comprise entre 2 et 4 ans dans le soutien administratif ou la gestion de projets de d veloppement. • N cessaire une exp rience av r e dans au moins un des domaines suivants (l exp rience dans deux ou trois domaines repr sentera un atout important) : • Appui op rationnel et/ou logistique aux projets de coop ration internationale d'ONG ; • Suivi administratif et financier de projets d'environnement, d' nergie ou de d veloppement durable ; • Organisation d' v nements multi-acteurs et gestion de relations partenaires. • N cessaire une exp rience pr alable sur des projets financ s par des bailleurs internationaux (UN, UE, agences bilat rales ou autres). Justificatifs requis • Deux coordonn es de personnes de r f rence (sup rieur hi rarchique ou responsable de projet) pouvant tre contact es pour v rification. 6. Comp tences requises • Bonne connaissance des proc dures de gestion administrative et logistique des projets de coop ration au d veloppement. • Excellente ma trise du fran ais et de l anglais (parl et crit). • Ma trise parfaite du Pack Office (Word, Excel, PowerPoint) et des outils de travail collaboratif en ligne (Calendrier, Drive, outils pour r unions). • Tr s bonnes capacit s r dactionnelles, de synth se et de gestion documentaire. • Sens lev de l organisation, de la rigueur, autonomie et esprit d quipe. • Aptitude g rer la priorit des t ches et respecter des ch ances serr es. 7. Crit res de s lection Les candidatures seront valu es sur la base des crit res suivants : Crit res - Points Exp rience professionnelle g n rale (nombre d ann es) : 2 ans : 5 points, 3 ans : 10 pts, 4 ans : 15 pts Points: 15 pts Exp rience professionnelle pertinente : Appui/gestion de projets de coop ration internationale, ONG, projets environnementaux/ nergie Points: 45 pts Ma trise linguistique et des outils bureautiques : Fran ais/Anglais et ma trise d'Excel/Word/PowerPoint Points: 10 pts Entretien et motivation : Entretien technique (Connaissances des proc dures de gestion de projet, suivi administratif/logistique, r daction) : 20 pts Motivation et aptitudes personnelles : 10 pts Points: 30 pts Total: 100 pts How to apply 8. Dossier de candidature Les candidats devront soumettre : • Un curriculum vitae d taill ; • Les coordonn es d au moins deux personnes de r f rence ; • Une lettre de motivation. 9. Date limite de candidature Les candidatures doivent tre envoy es au plus tard le 31 ao t 2026 l adresse suivante : EMAIL_ADDRESS , en indiquant dans l objet du courriel : DESAIN Candidature au poste d Assistant(e) de projet .</p><p><strong>Desired Candidate Profile</strong></p><ul><li><strong>Formation</strong>: Diplôme universitaire (Licence ou Master) en gestion/management, administration des affaires, développement durable, sciences environnementales, génie énergétique ou discipline similaire.</li><li><strong>Expérience professionnelle</strong>: Expérience professionnelle comprise entre 2 et 4 ans dans le soutien administratif ou la gestion de projets de développement.</li><li><strong>Expérience spécifique</strong>: Expérience avérée dans au moins un des domaines suivants (l'expérience dans deux ou trois domaines représentera un atout important) :<ul><li>Appui opérationnel et/ou logistique aux projets de coopération internationale d'ONG ;</li><li>Suivi administratif et financier de projets d'environnement, d'énergie ou de développement durable ;</li><li>Organisation d'événements multi-acteurs et gestion de relations partenaires.</li></ul></li><li><strong>Financement de projets</strong>: Expérience préalable sur des projets financés par des bailleurs internationaux (UN, UE, agences bilatérales ou autres).</li><li><strong>Justificatifs requis</strong>: Deux coordonnées de personnes de référence (supérieur hiérarchique ou responsable de projet) pouvant être contactées pour vérification.</li><li><strong>Compétences requises</strong>:<ul><li>Bonne connaissance des procédures de gestion administrative et logistique des projets de coopération au développement.</li><li>Excellente maîtrise du français et de l'anglais (parlé et écrit).</li><li>Maîtrise parfaite du Pack Office (Word, Excel, PowerPoint) et des outils de travail collaboratif en ligne (Calendrier, Drive, outils pour réunions).</li><li>Très bonnes capacités rédactionnelles, de synthèse et de gestion documentaire.</li><li>Sens élevé de l'organisation, de la rigueur, autonomie et esprit d'équipe.</li><li>Aptitude à gérer la priorité des tâches et respecter des échéances serrées.</li></ul></li></ul>