{"id":5029,"date":"2021-12-21T12:05:55","date_gmt":"2021-12-21T11:05:55","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5029"},"modified":"2021-12-21T12:05:57","modified_gmt":"2021-12-21T11:05:57","slug":"dislog-revoit-son-organigramme-ali-tazi-nomme-vice-president-de-la-business-unit-food","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5029","title":{"rendered":"Dislog revoit son organigramme : Ali Tazi nomm\u00e9 vice-pr\u00e9sident de la business unit Food"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"631\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/dislog.jpg\" alt=\"\" class=\"wp-image-5030\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/dislog.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/dislog-300x189.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/dislog-768x485.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Suite \u00e0 une lev\u00e9e de fonds de 280 millions de dirhams aupr\u00e8s de Mediterrania Capital Partners et \u00e0 la nomination de Saad Bendidi et Hatim Ben Ahmed au sein du Conseil d\u2019administration de Dislog Industries, Dislog Group met en place une nouvelle organisation effective \u00e0 partir du 1er janvier 2022. Ce nouvel organigramme a \u00e9t\u00e9 bas\u00e9 sur plusieurs promotions internes et recrutements externes de dirigeants exp\u00e9riment\u00e9s.<\/p>\n\n\n\n<p>Le groupe adopte ainsi une organisation matricielle avec la nomination de Ali Tazi, Mehdi Bouamrani et Ghislaine Benlamlih en tant que vice-pr\u00e9sidents en charge des business units Food (Mars, Kellogg\u2019s, JDE, Aicha, Edita, Dari, Idilia), Non Food (P&amp;G, HMI, Duracell, Braun, BAT) et Pharma &amp; Perfumery (Beirsdorf, Coty). Reda Qermane, quant \u00e0 lui rejoint le groupe en tant que directeur g\u00e9n\u00e9ral du p\u00f4le Immobilier &amp; Patrimoine et Anass Moutawakil en tant que directeur g\u00e9n\u00e9ral du p\u00f4le Logistique &amp; Last mile. De m\u00eame, le Conseil d\u2019Administration de Dislog Group est renforc\u00e9 avec l\u2019arriv\u00e9e de Nabil Triki et de Khalid Chami en tant qu\u2019administrateurs ind\u00e9pendants. Ce dernier est \u00e9galement nomm\u00e9 pr\u00e9sident du comit\u00e9 d\u2019audit du groupe.<\/p>\n\n\n\n<p>Suite \u00e0 cette nouvelle organisation, Moncef Belkhayat, pr\u00e9sident de Dislog Group, a d\u00e9clar\u00e9: \u00ab <em>je suis ravi de voir Khalid Chami et Nabil Triki nous rejoindre au sein de notre groupe. Le renforcement de la gouvernance par des experts va nous permette de continuer \u00e0 nous d\u00e9velopper gr\u00e2ce \u00e0 une strat\u00e9gie de croissance externe r\u00e9fl\u00e9chie autour des 3 nouveaux p\u00f4les Food, Non Food et Pharma &amp; Perfumery. Notre ambition sur 2022-2025 est de doubler la taille de notre groupe et seule une bonne gouvernance pourra nous aider \u00e0 atteindre cet objectif. <\/em>\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suite \u00e0 une lev\u00e9e de fonds de 280 millions de dirhams aupr\u00e8s de Mediterrania Capital Partners et \u00e0 la nomination de Saad Bendidi et Hatim Ben Ahmed au sein du Conseil d\u2019administration de Dislog Industries, Dislog Group met en place une nouvelle organisation effective \u00e0 partir du 1er janvier 2022. Ce nouvel organigramme a \u00e9t\u00e9 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5030,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5029","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5029"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5029\/revisions"}],"predecessor-version":[{"id":5031,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5029\/revisions\/5031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5030"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}