Hotel Atlas Hospitality: Recrutement à Agadir et Casablanca

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6 réponses à “Hotel Atlas Hospitality: Recrutement à Agadir et Casablanca”

1. Hotel Atlas Hospitality: Recrutement à Agadir et Casablanca | TravelSquare

   1 décembre 2010

   […] HôtelHotel Atlas Hospitality: Recrutement à Agadir et Casablanca […]

2. 

   khalil Houari

   13 décembre 2010

   KHALIL HOUARI

   PERSONAL

   Nationality:

   Moroccon

   Date of Birth:

   16th April 1967

   Marital Status:

   Married

   Language Skills:

   English, Arabic, French

   Current location:

   Casablanca&Agadir , Morocco

   Email &contact

   Khalil222002@yahoo.fr GSM :00212666627154

   Add: 705 rue N*21 cite al wafa Agadir MOROCCO

   KEY SKILLS

   •Actually starting in restaurant le jardin de la Gare as manager out let &cafe lounge at Agadir city .

   XPERIENCE

   La cigale Hotel Qatar 2008 to 2010

   Member of Leading Hotel of the World

   Chef De partie Moroccan ,oriental and international – Gold Kitchen

   Facilities: la cigale most impressive landmark located in the heart of the city boasts 189 rooms and suites, 8 restaurant s and bars together with banqueting for 1800 Pax

   Website: http://www.la cigale hotel doha .com

   Reporting to: Food & Beverage Manager

   Responsibilities:

   1 Asst manager for all operation, sanitations implementing hygiene standard according To HACCP: staff grooming Attendance, duty Roster, Training, Needs, And Service: taking and serving orders according to the standard.

   2 Conduct daily briefing to the staff.

   3 Evaluation: staff ,standards ,procedures ,training,

   4 Feedback: staff guest & colleagues

   Reason for leaving – Was offered a position of restaurant manager when arrived in the hotel to discover the position was not available in mangement

   Four Seasons at the Kingdom Centre, Riyadh, Kingdom of Saudi Arabia July 2005 to July 2008

   Restaurant Manager – Room Service & Seasons Restaurant

   Facilities:

   Website: http://www.fourseasons.com

   Reporting to: Director of Food & Beverage

   Responsibilities:

   1 Manage all the operations BEO function in Banquet coordinate with Executive Chef & concerned departments cashiers report finance .

   2 Assist the management in organising the restaurant promotion including Moroccan, Arabic night, buffet themes

   3 Day to day managing and running of the outlets assigned

   The Domain Complex, Abu Dhabi. United Arab Emirates July 2000to August 2004

   Manager – ya Gout Moroccan Restaurant

   Facilities: This famous 430 seater in the heart of Abu Dhabi

   Reporting to: Complex General Manager

   Responsibilities:

   1 Assist Restaurant chef as needed, Prepare menu, pricing, cost controls, assist in supervision of all Kitchen staff, including training

   2 Visually inspect appearance of all cold food for proper colour combination and overall presentation to maintain appeal, prepare requisitions for supplies and food items for production in workstations.

   3 Schedule appropriate number of staff according to daily needs

   4 Preparing reports in regards of cleanliness and maintenance of work areas, check and controlled proper storage of all food items in refrigerators and freezers to maintain product freshness,

   NUFUD Company, Riyadh, Kingdom of Saudi Arabia January 1995 to December 1999

   Outside Catering & Banqueting Manager

   Facilities: This private run banqueting, restaurant and outside caterer

   Reporting to: Senior Banqueting Manager

   Responsibilities:

   1 I started as I worked as manager out side catering in Main Kitchen in The Dining Room, French Mediterranean with Italian influence cuisine.

   2 I rotated through 3 stations in the kitchen: Gardemanger, Rôtir and Pasta. Devises special dishes and develops recipes,

   3 Assist Restaurant Chef as needed, I learned the basic duties of each of these positions, including food preparation and mise en place,sanitation and safety, menu planning. , banquet and restaurant use according to standard recipes, check and controlled proper storage of all food items in refrigerators and freezers to maintain product freshness.style of Buffet request by guest`s and speciality Moroccon and international Dishes .Bohsalie dining restaurant and ball room with 600 seats, featuring « Progressive International,

   Dorint Altantic Palace, Agadir, Morocco April 2003 to November 2004

   Maitre d’hotel

   Facilities: This 5* star palace, hotel and assortment of villas connected by snaking patios

   Website: http://www.atlanticpalace-agadir.com

   Reporting to: Food & Beverage Manager

   Responsibilities:

   1 Supervise a total of 16 employees in the Food and Beverage, training employees, planning, supervision of food according to prescribed recipes,

   2 Tests cooked foods by tasting and smelling ,

   3 Devises special dishes and develops recipes, pricing, cost controls, requisitioning,

   4 Prepare menu, and issuing supplies and equipment for food production, sanitation and safety, menu planning, and related production activities.

   5 Also responsible of Cleanliness and maintenance of work areas, utensils, and equipment, ensuring proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

   6 Preparing reports, costs menus, makes schedules, and performs administrative duties as assigned.

   7 Consistently maintaining standards of quality, cost, presentation, and flavour of foods

   8 Assist in supervision of all Main Kitchen staff, including training, visually inspect appearance of all food for proper prepare requisitions for supplies and food items for production in workstations.

   SYSTEMS

   MSOffice Word, Excel, PowerPoint, Outlook, Fidelio Front Office, Fidelio Sales & Catering, Opera front office & Delphi software.

   EDUCATION

   Racine Institute – Casablanca Secondary School

   Attapulgite – Casablansa Master – Hotel& Restaurant

   Management

   Bachelle – Hospitality Management

   Professional Collage – New Jersey – United Kingdom Hotel Operation Management

   TRAINING

   REFERENCES

   On request

3. 

   khalil

   19 décembre 2010

   J’ai l’honneur de solliciter de votre haute bien vaillance de bien vouloir m’accorder un poste au sein de votre établissement hôtelière.

   je suis de nationalité marocaine ayant un diplôme britannique sur hôtel opération management et de l’expérience internationale au moyen orient.

   j’espère d’avoir une réponse favorable et pour m’entretenir pour un entretiens.

   je serais a votre service pour les renseignement supplémentaires.

   Veuillez agréer monsieur le Directeur l’expression de mes sentiments distinguées et sincères.

   Khalil Houari

   Merci monsieur le directeur.

   Email : khalil222002@yahoo.fr

   GSM:0666627154

   mes responsabilités principales :
   – Diriger tout le personnel de la salle
   – Chargé de développer la rentabilité du restaurant ou Room service en adéquation avec les objectifs fixés par la direction
   – Gérer et développer les relations clients
   Mon métier :
   – Le responsable de salle manage toute l’équipe de salle ou Room service (maîtres d’hôtel, chefs de rangs, commis….) : organisation du travail, planification des horaires, gestion des embauches parfois en étroite collaboration avec le directeur du restaurant.
   – Il doit contrôler la marge brute d’exploitation et veiller à ce qu’elle soit toujours excédentaire ce qui signifie notamment gérer les approvisionnements, la tenue des stocks et les commandes relatives au bar et à la cave et le choix des fournisseurs en collaboration plus ou moins étroite avec le directeur du restaurant en fonction de l’organisation interne de l’établissement.
   – Accueille et salue la clientèle pendant le service
   – Eventuellement organise les réceptions et négocie les prix de réservation de groupe en collaboration avec le directeur des restaurants.
   L’étendue des fonctions de responsable de salle dépend aussi de l’organisation interne de l’établissement. Parfois le responsable de salle est aussi le directeur de restaurant (en général quand il n’y a pas de directeur de restaurant). Parfois, ses responsabilités se rapprochent plus de celles d’un maître d’hôtel et c’est le directeur du restaurant qui assume les responsabilités administratives, commerciales et de gestion.

4. 

   myasar al nasrolla

   5 mai 2012

   Dear Sir,

   Herewith, I enclosed my resume for employment. I want exactly the job you are offering, it is my desire to associate in an esteemed firm such as yours, one that can afford my opportunities for the future career growth and advancement. I will be looking forward to discuss my qualifications with you personally.

   Thank you for your kind attention and consideration.

   Sincerely yours,
   __________________
   Myasar Al Nasrolla

5. 

   myasar al nasrolla

   5 mai 2012

   PERSONAL PROFILE

   Highly flexible, trainable, motivated and adapts easily to working Environment. Well Experienced and Proficient in Food Preparation. Customer service and Basic computer is my added asset. Possesses effective verbal and written skills in Arabic and English.

   INTERPERSONAL SKILLS

   Experience and ability to work in a multi-cultural and multi-national environment.

   JOB DESCRIPTION / FUNCTIONS
   EXECUTIVE CHEF
   1. Driving menu concept and development creating new dishes both simple and innovative, being aware of market trends, innovative ingredients and modern presentation styles
   2. Monitoring overall financial performance of the kitchens by overseeing all stock control, purchasing and cost control functions in the restaurant.
   3. Strategically, recruiting, training and developing a multi- cultural team of kitchen staff at all levels
   4. Responsible for implementing and maintaining all standards set by the corporate Office.

   CHEF DE PARTIE
   1. Directly report to the sous chef for the supervision and coordination of kitchen personnel.
   2. Writes food requisitions inspect and supervise methods of presentation of meals prepared in designated area.
   3. Supervise and coordinate in the activities of the kitchen staff engaged in proper cleaning, preparation and cooking of all food for his respective sections.
   4. Proper coordination and supervision of the kitchen staff within the area to ensure high standard of food quality and presentation
   5. Perform duties common to supervisors and other duties maybe assigned by the Head chef / sous chef.

   ORIENTAL CHEF
   1. Responsible of preparing oriental dishes based on planned food menus.
   2. Check on requisitioned supplies for oriental dishes to determine the freshness, quality and quantity.
   3. Ensures high standard of food safety hygiene are being followed.
   4. Perform duties assigned by the superiors.

   CONTINENTAL CHEF
   1. Responsible for completing the daily checklist regarding mis-en-place and food storage.
   2. Checking main information board regarding changes or other information’s re the organizations.
   3. Work to the specifications received regarding portion size, quantity & quality as laid down in the recipe index.
   4. Pass information to the next shift and ensure that necessary work has been carried out.

   EDUCATIONAL ATTAINMENT
   Graduate with High School Diploma
   Graduate in Hotel & Restaurant Training Center in Damascus
   An Honor Graduate of the Hotel & Restaurant Training Center in Damascus
   Received Training in the Following areas:
   Restaurant
   Bar
   Kitchen

   Mobile : 00966554774308

   Email : myasar_n@hotmail.com

6. 

   issam meghari

   5 septembre 2016

   MR ISSAM MEGHARI
   Né le 03/01/1983
   7 op oum rabi 52 20000
   Firdaws oulfa
   Casablanca – MAROC
   GSM : 0 601959725
   E-mail : i_2005_meghari@yahoo.fr

   Monsieur ;

   J’ai le plaisir de solliciter de votre haute bienveillance de bien vouloir accepter ma candidature pour le poste de CHEF DE RANG au sein de votre établissement.

   Je suis un jeune marocain âgé de 32 ans, titulaire d’un DTH Hôtellerie restauration, j’ai fait mes premières armes en tant que serveur avant d’être promu chef de rang au bout de deux années de service. Mon professionnalisme, mon dynamisme et ma rigueur sont autant de qualités qui ont contribué à mon avancement.

   Je serais heureux de mettre à présent l’ensemble de mes compétences à votre service. Disponible rapidement, je me tiens à votre entière disposition pour tout renseignement complémentaire ou entretien qu’il vous conviendra de me proposer.

   Dans l’attente de votre réponse, je vous prie de croire, Madame, Monsieur, à l’assurance de toute ma considération