Job Description

Overview

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. , 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 and , 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.

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 worldaEUR(TM)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 DubaiaEUR(TM)s hottest gastronomic and lifestyle destinations. With ambitious growth plans in the years ahead, 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, a?NAS 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.

• Prepare and cook starters or appetizers like pizza sliced bites, mozzarella cheese sticks, bread, servings of mixed green salads, etc.
• Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.
• Prepare pizza dough, pizza ingredients, chop vegetables, etc.
• Make pizzas based on a custom order from our menu items.
• 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.
• Be fully aware of all menu items, their recipes, method of production and presentation standards.
• Present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• Demonstrate excellent product knowledge of all food and special functions held at the property.
• 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.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest levels of personal hygiene and always grooming, as per standard.
• Practice proper telephone etiquette with colleagues and resortaEUR(TM)s guests.
• Ensure that all tasks assigned by superior are completed, in a timely fashion.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events.
• Exhibit an outstanding knowledge of the TFG Food & Beverage operations.
• Understand and apply the Hotels Policies & Procedures, including during emergency situations.
• Attend all training carried out by the Training Department.
• Ensure maintenance work is completed, in a timely and professional manner.
• Ensure all staff attend training as per scheduled by the department.
• 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.

• Minimum of two years of experience in Pizza making is required.
• Minimum of one year of experience in a hot production supervisory position is required.
• 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.
• 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.