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Overview:
The First Group Collection portfolio of five operational hotels is renowned for its 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 The First collection of Business Bay opens in July. 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 Group Collection 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 feature 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 Group Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.
Nestled amid the alluring Dubai coastline, the latest addition to the flourishing Soluna Beach Club scene from The First Group offers a contemporary Mediterranean experience in the heart of The Palm Jumeirah. Catering to residents and hotel guests alike, this vibrant family-friendly oasis boasts endless sun-kissed beaches and glistening blue waters with a variety of chic lounging areas offering sweeping views across the iconic skyline. With three uniquely appointed restaurants Risen, ÉNAS Mediterranean Restaurant and our Pool & Beach at Soluna Beach Club serving up an extensive menu of globally, Mediterranean inspired cuisine, guests will discover a stylish haven set against the backdrop of warm-hearted hospitality and sublime interiors.
Job Description:
- Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
- Basic knowledge of hotel ordering system.
- To be fully aware of all menu items, their recipes, method of production and presentation standards.
- To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
- To demonstrate excellent product knowledge of all food and special functions held at the property.
- To establish and maintain smooth personal and work relationships within the kitchens.
- Assume duties of Sous Chef in his/her absence.
- Demonstrate initiative at all times.
- Lead and support the junior members of the team.
- Strong desire to improve on skills and knowledge.
- Ability to produce own work in accordance with a deadline.
- Ability to train and develop junior staff.
- Seek own solutions to the minor obstacles that occur from time to time.
- To perform any additional or special duties, as directed by a superior.
- To maintain the highest levels of personal hygiene and always grooming, as per standard.
- To practice proper telephone etiquette with colleagues and resort’s guests.
- To ensure that all tasks assigned by superior are completed, in a timely fashion.
- To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
- To remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events.
- To exhibit an outstanding knowledge of the TFG Food & Beverage operations.
- To understand and apply the Hotels Policies & Procedures, including during emergency situations.
- To attend all training carried out by the Training Department.
- To ensure maintenance work is completed, in a timely and professional manner.
- To ensure all staff attend training as per scheduled by the department.
- To ensure all fixed assets are well maintained.
- Review the daily production sheets with Sous Chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
- Actively participates in training of culinary skill to junior talent and apprentices.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Operate all kitchen equipment and conduct them with safety in mind at all the times.
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Desired Skill & Expertise:
- You have butchery experience in a hoslitality set up.
- Should be a team player.
- Create and maintain a sense of pride amongst the team.
- Take responsibilities as delegated by the team leader.
- Excellent communication skills.
- Ability to create standard recipes.
- An understanding of FC%.
- Proficiency in Microsoft Word and Excel.
- Recipe software knowledge.
- Ability to maintain established culinary standards.
- At least 3+ years in a five-star international chain or similar upscale restaurant operation.
- Completed prior health and safety certifications.
