Overview:
Over the past two decades, The First Group has forged a reputation as one of the hospitality industrys leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.
Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.
The First Collections urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.
Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway. The First Collection echoes the citys heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the worlds most exciting metropolis.
Job Description:
The Commis II assists in the preparation of ingredients and basic cooking tasks under the supervision of senior kitchen staff. This role is ideal for individuals who are starting their culinary careers and are eager to learn and develop their skills in a professional kitchen environment.
Assist in the preparation and cooking of basic food items, such as sauces, salads, vegetables, and proteins.
Follow instructions from senior chefs regarding preparation techniques and presentation standards.
Participate in the mise en place (preparation of ingredients) for various dishes.
Assist the Commis I, Chef de Partie, and other senior chefs in their daily tasks.
Provide support in different sections of the kitchen as required.
Handle minor cooking tasks under supervision, ensuring they meet quality standards.
Maintain cleanliness and organization in the work area, including utensils, equipment, and storage areas.
Ensure adherence to food safety and sanitation standards at all times.
Participate in cleaning and sanitizing the kitchen according to the schedule.
Assist in the proper storage and handling of ingredients, ensuring freshness and minimizing waste.
Help with the receiving, checking, and storage of deliveries.
Ensure correct labeling and rotation of stock (FIFO) to prevent spoilage.
Show a willingness to learn new culinary techniques and improve existing skills.
Participate in on-the-job training sessions provided by senior chefs.
Demonstrate curiosity and initiative in understanding different kitchen functions and roles.
Assist in plating dishes during service times, ensuring consistency in presentation.
Work quickly and efficiently during busy periods to support the kitchen team.
Follow instructions closely and be adaptable to the fast-paced environment.
Collaborate effectively with kitchen staff and other departments to ensure smooth operations.
Communicate any issues or concerns to the Chef de Partie or Sous Chef promptly.
Contribute to a positive working environment by being a proactive and supportive team member.
Desired Skill & Expertise:
Some prior experience in a kitchen or culinary environment is preferred.
Basic knowledge of cooking techniques and kitchen operations.
Strong willingness to learn and grow within the culinary field.
Understanding of basic food safety and hygiene practices.
Ability to work in a fast-paced, high-pressure environment.
Good communication skills and the ability to follow instructions.
Flexibility to work shifts, including weekends, evenings, and holidays.
