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.

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

2+ years experience in western Kitchen Demonstrate initiative at all times Strong desire to improve on skills and knowledge Ability to produce own work in accordance with a deadline. Ability to produce own work in accordance with deadline. Should understand how to read recipes and a good knowledge of cooking. A true "team-player" mentality and flexible attitude towards a diverse set of tasks. Strong interpersonal and problem solving abilities. Good practical, operational and adequate administrative skills.

Permanent Full-Time