Organisation Sensibilité émotionnelle Extraversion Flexibilité
Mohammed VI Polytechnic University is an institution dedicated to research and innovation in Africa and aims to position itself among world-renowned universities in its fields The University is engaged in economic and human development and puts research and innovation at the forefront of African development. A mechanism that enables it to consolidate Morocco’s frontline position in these fields, in a unique partnership-based approach and boosting skills training relevant for the future of Africa. Located in the municipality of Benguerir, in the very heart of the Green City, Mohammed VI Polytechnic University aspires to leave its mark nationally, continentally, and globally.
Mohammed VI Polytechnic University’s (UM6P) School of Hospitality Business & Management (SHBM) is driven by the motto “Nurturing today’s talents, Impacting Tomorrow’s Africa”. In shaping hospitality leaders, the school relies on the “Learning-By-Doing” approach. The purpose of this endeavor is to achieve sustainable development in the African tourism and hospitality sector.
SHBM aims to build a comprehensive hospitality ecosystem within the modern, state-of-the-art UM6P campus located amidst the Ben Guérir Mohammed VI Green City, near Marrakech. SHBM aims to foster and cultivate the essence of hospitality education while encouraging innovation, applied research, and entrepreneurship.
SHBM is the only Associate Member of the EHL Network of Certified Schools in Morocco, a testimonial to our focus on excellence in education. École Hôtelière de Lausanne (EHL) is consistently regarded as the best hospitality school in the world and thus SHBM is looking to expand on this initiative throughout Morocco and furthermore throughout Africa.
The Kitchen 1ER Chef de Partie
is an experienced cook who is versatile. The 1er Chef De Partie conveys the image of the SHBM by his exemplary attitude, his kindness, his professionalism, and his availability.
Within the brigade and under the orders of the Chef de Cuisine and the Sous-Chef, the 1er Chef de Partie is in charge of the culinary creations that fall within his specialty. He/she manages the stocks of his/her part and informs his/her hierarchy by means of a daily inventory. The 1er Chef de Partie manages and trains his/her commis and is responsible for them. The 1 er Chef de Partie must master all types of cooking of all foods. He/she debones meats and portions them, prepares poultry, game, fish and shellfish, and stores these goods in cold rooms or in the pantry. He/she also prepares cold and hot culinary dishes, which he/she seasons and presents with care and precision. He/she ensures the smooth running of his/her job: supply, managing the correct forward movement and a good rotation of the set-ups.
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 & 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 and hot foods and able to work in different parties.
Provide exceptionnel Customer service
Safety & prevention
Facilitator & Trainer :
You will be in charge of teaching theoretical and technical courses closely related to your main professional activity
Ensuring the proper follow-up of the training in relation to our standards according to the EHL teaching methods,
In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: listening and contact skills, ability to communicate with a variety of audiences, adaptability, flexibility. They must also be able to analyse their teaching practices and question them in order to better adapt them to the needs of the learners. He/she must demonstrate real aptitude for managing groups with very diverse profiles.
to transmit the culinary techniques of the kitchen as the carving, sauces, dressing, the cuts,,,, as well as the realization of plans of organization or these Knowledge:
Training and experience: school graduate apply the rules of hygiene and safety.
Know-how: sense of transmission of instructions
Personal characteristics: dynamic, good presentation, punctual and motivated.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all SHBM 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 SHBM 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.Perform other reasonable job duties as requested by Supervisors.
Chef de Cuisine
Sous-Chef de Cuisine
In a larger structure of one of the UM6P brands
International career opportunities
Organisation Sensibilité émotionnelle Extraversion Flexibilité
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