Job Description

Overview:
About The First Collection Business Bay
In the heart of Dubai's Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai's most vibrant areas.
About The First Collection Business Bay
In the heart of Dubai's Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai's most vibrant areas. :
Effectively monitor the daily operations of the respective given area within your respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience.

• 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 item, their recipes, method of production and presentation standards.
• Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
• Assume duties of Junior 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 project a pleasant and positive professional image to all contacts at all the times.
• Daily data collection and reporting of issues as they arise.
• Review the daily production sheets with Junior Sous chef or 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.
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with culinary team on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always assist in line check.
• Run the section with great confident
• Sense of urgency
• Efficient distribution of task to below level.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the Sous Chef and Junior Sous Chef of the section
• Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef.
• Stock rotation, FIFO with proper date labelling as per local municipality regulations.
• Vegetables, dried goods and other food related items to be stored properly
• Be aware, embrace and implement HACCP rule and regulation

• Ideally PIC Level trained

Desired Skill & Expertise:
Business Acumen
Consults with appropriate stakeholders to resolve issues or concerns
Explains to team members internal organizational structures and relationship among different functional
groups
Provides direction on when to properly use policies and procedures
Articulates the role team members play in achieving the goals of the BU
Building Trust
Demonstrates an open communication style including listening and responding with empathy to the concerns of others, asks others for their ideas and involvement and openly discusses difficult topics.
Evokes trust from others by clearly establishing how they will provide support without over promising and follows through on commitments
Behaves consistent with organizational vision and values
Appreciates differences and ensures all associates are valued for their specific skills
Articulates the specific contributions of others and ensures all contributors receive due credit and recognition for their actions
Provides honest feedback without avoiding the real issues
Communication
Demonstrates effective active listening skills
Provides team members positive and constructive feedback
Communicates (in speech or writing) clearly and openly
Adapts messages and/or communication style to the audience
Seeks to understand differences of opinion
Has a good use of vocabulary
Is able to listen to and consider the opinions of others
Works hard to ensure that all relevant bodies are included in the communication process
Selects most effective type of communication for situation
Actively promotes communication between own department and others
Count On Me!
Reviews customer feedback regularly to identify improvement opportunities
Takes ownership to resolve customer dissatisfaction issues with a sense of urgency
Is an advocate for the customer (internal and external)
Explains how team members' daily work affects the customers and their perception of the BU
Treats team members as internal customers and enable them to succeed
Driving Results
Takes ownership of own team performance
Identifies issues affecting performance and take appropriate actions
Exhibits a sense of urgency around top priorities
Links day-to-day operations to organizational goals
Strives continually to increase individual and team performance
Follows the levels of authority for decision making in the organization
Takes responsibility for decisions made within authority
Recognizes the impact of decisions made on team members and the organization
Empowers team members to make decisions in addressing customer issues
Escalates issues beyond authority to line management
Innovation
Sees connections between various tasks and departments
Engages in brainstorming and creative problem solving
Views problems and potential solutions from various perspectives
Encourages others to think creatively
Demonstrates a good understanding of how individuals react to change
Articulates team members' as well as own role in the change process
Exhibits understanding of people's resistance to change and helps others adapt to change
Finds ways to continuously improve processes, products and/or services
Articulates the need for change and explains the benefits of change
Provides feedback to team members to improve adaptability and flexibility within change environment
Leadership Effectiveness
His/Her team consistently meets goals
Remains controlled under stressful conditions
Recognizes and repays good performance; offering continuous support and effective feedback
Creates an enthusiastic and pleasant atmosphere
Is technically reliable and is looked for in order to solve problems by using recognized experience
Knows the strengths, abilities and areas of opportunity and offers qualification and development to each member of the team
Mentors and helps assimilate new associates and other team members
Supports and models personal and professional improvement.
Motivates team members based on their personal drivers
Capitalizes on the team's diversity and cultural differences
Ensures regular exchange of information and knowledge within the team
Maintains others' self-esteem by respecting their feelings, values and views
Seeks input proactively and acknowledges good ideas
Valuing Diversity
During meetings, requests alternative perspectives on important issues.
If people who might be able to provide an alternative viewpoint are quiet, asks for their opinions

Skills Required