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 \xe2\x80\x93 the world\xe2\x80\x99s 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\xe2\x80\x99s 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, \xc3\x89NAS 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.



We are in search of an experienced and detail-oriented Chef de Pass to join our esteemed team at Soluna Beach Club. The Chef de Pass plays a crucial role in ensuring the efficient flow of dishes from the kitchen to the dining area, ensuring that each plate is a masterpiece. If you have a passion for precision and an unwavering commitment to excellence, we encourage you to apply for this position.

Key Responsibilities:

Expedition: Oversee the timely and accurate plating of dishes, coordinating with the kitchen team to ensure orders are prepared correctly and delivered promptly.

Quality Assurance: Maintain a keen eye for detail, ensuring that all dishes leaving the pass meet the highest standards of taste, presentation, and temperature.

Communication: Serve as the liaison between the kitchen and the front-of-house staff, relaying special requests, allergies, and other important information.

Garnish and Final Touches: Add finishing touches to dishes, such as garnishes and sauces, to enhance their visual appeal and flavor.

Adherence to Standards: Ensure that all dishes are prepared in accordance with the club\'s culinary guidelines and menu specifications.

Guest Experience: Contribute to an exceptional dining experience for guests by ensuring that their orders are served promptly and meet their expectations.

Team Collaboration: Collaborate closely with chefs, servers, and kitchen staff to maintain a smooth and coordinated service.

Cleanliness and Organization: Maintain the cleanliness and organization of the pass area, ensuring it is well-stocked and ready for service.

Desired Skill & Expertise

• Proven experience as a Chef de Pass or Expeditor in a high-end restaurant or beach club setting.
• In-depth knowledge of culinary techniques and presentation.
• Strong attention to detail and the ability to work efficiently under pressure.
• Excellent communication skills and the ability to coordinate with both kitchen and front-of-house teams.
• Flexibility to work varied shifts, including weekends and holidays.
• Passion for delivering exceptional dining experiences to guests.

The First Group