Job Description

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.

Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly action plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with company standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Manage HACCP systems while working closely with the HACCP officer, stewarding and chefs. Conduct daily briefings and regular trainings to ensure development of the team and ongoing standards. Work with the F&B Management/Executive Chef to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Oversee production and operations according to daily business levels. Responsible for HR leadership of direct reports and their teams: recruitment and selection, performance management (Appraisal/PDP), Associates development and motivation, counselling / disciplinary issues. Maintain and enhance the open door policy to all Associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances. Ensure that the hotels are fully compliant with Sky Bay people processes and deadlines that govern the properties. i.e. AES, Success Matters, Probation reviews etc. Ensure the administration of the 3-month/6-month review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties. Talent Reviews are alive and active and the target audience knows why they are so important. Ensure 100% compliance with all mandatory trainings for departments; as well ensure that Departmental Trainers are positively encouraged. Control the LTO in the operational departments in conjunction with the HR to ensure that any areas of concern are monitored and rectified. Manage the Associate Engagement Survey process for the operational departments, ensure that the follow up meetings are done and the Associates have timely feedback. Conduct interviews for all senior chef positions. Review manning and recruitment of all positions. Ensure one CSR event takes place every quarter. Ensure that you dine in the Associates restaurant at least three times a week and provide HR feedback. Conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication. Conduct weekly documented 121's with all direct reports. Share all relevant information with Hotel Manager in weekly 121's. Participate in Monthly HOD Meeting/Quarterly all Hotel Meeting/P&L meeting and Sky Bay assignments. Prepare the expenses budget. Ensure vacation, Public Holidays and lieu days are used to the needs of the business. Ensure that the payroll is submitted to HR on the agreed date. Train and develop the team and provide support when required. Ensure all direct reports have a Personal Development Plan to achieve their goals. Ensure that effective communication flow is maintained at all times. Actively participate in the community involvement projects and initiatives together with the hotel's management team. Maintain business environment based on the Code of Conduct and Company Vision. Ensures that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Meets corporate quality standards. Assist in establishing and enforcing food specifications, portion control, recipes and sanitation. Controls food and labour costs while maximizing guest satisfaction. Desired Skill & Expertise

A minimum of 2+ years of Strong Chef de Cuisine Experience Approaches food in a creative way Strong supervisory skills Positive attitude Good communication skills Committed to delivering a high level of customer service Excellent grooming standards Excellent planning and organising skills Willingness to learn

Permanent Full-Time