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Overview:
Comprising of The First Group’s award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.
The First Collection’s portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. Grand Heights Hotel Apartments, offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages TRYP by Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.
The First Collection’s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience – the world’s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai’s hottest gastronomic and lifestyle destinations.
With ambitious growth plans in the years ahead , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.
Job Description:
- Ensure that station opening and closing procedures are carried out to the standard.
- Be fully aware of all menu items, their recipes, methods of production and presentation standards.
- Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
- Knowledgeable and experienced in pizza and dough making process.
- Understand and support breakfast/buffet operations and set up.
- Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses.
- Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Always operate all kitchen equipment with safety in mind.
- Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner.
- Run the section with great confidence and with great sense of urgency.
- Be aware and apply the principles of HACCP program.
- Perform duties of Chef de Partie in his/her absence.
- Closely work with Sous Chef and Chef de Party.
- Positive attitude during work with team players.
Desired Skill & Expertise:
- At least 2 years experience in culinary.
- Good knowledge and practical skills (Western and Italian cuisine).
- Preferably Diploma in culinary or related trainings/certificates.
- Food safety certificate is a must.
- PIC certification is preferred.
