The First Group Hiring for Commis III Job at Dubai Full Time

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.

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:

• Review the daily production sheets with Demi or Chef de Partie.
• Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient manner to ensure that there is no interruption to guests service.
• Actively participate in training of culinary skills to junior talents.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops.
• Ensure that station opening and closing procedures are carried out according to the standards set.
• Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Ensure FIFO is practiced.
• Operate all kitchen equipment and conduct them with safety in mind at all times.
• Ensure that all the food products are handled, stored, prepared and labelled properly 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 Chefs de Partie or Sous Chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks.
• Ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environment policies and programs as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talents on new happenings and follow up.
• Cleaning schedule to follow.
• Always do the line check.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with Chefs de Partie of the section.
• Key relationship with all chefs and colleagues.
• Daily data collection and reporting of issues as they arise.
• Food related items to be stored properly.
• Understand and apply the principles of HACCP program.

Desired Skill & Expertise:

• Demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time.
• Strong desire to improve on skills and knowledge.
• Preparation and service of hot and cold items.
• Ability to produce own work in accordance with deadline.
• Strong interpersonal and problem solving abilities.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Ensure adherence to quality expectations and standards.