Comprising of award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.

portfolio of five operational hotels are renowned for their 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, and is owned and managed by The First Collection. 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.



Responsibilities:

• Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
• Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
• Actively participate in training of culinary skills to junior talents.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out according to the standards.
• Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Ensure FIFO is practiced.
• Operate all kitchen equipment and conduct them with safety in mind at all times
• Ensure that all the food products are handled, stored, prepared and labelled properly 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 Chefs de Partie or Sous Chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks
• 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.
• Make sure to log all information in the kitchen log book.
• Briefing with talents on new happenings and follow up.
• Cleaning schedule to follow.
• Always do the line check.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with Chefs de Partie of the section.
• Key relationship with all chefs and colleagues.
• Daily data collection and reporting of issues as they arise.
• Vegetables, dried goods and other food related items to be stored properly.
• Understand and apply the principles of HACCP program.

Desired Skill & Expertise

• Experience essential in the below:
• Experience in Japanese and Asian cuisine.
• Experience in Dim Sum and dumpling skills.
• 2-3 years\xe2\x80\x99 experience in the above.
• Currently residing in the UAE is an advantage.

The First Group