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. :
Commis should demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time, have strong desire to improve skills and knowledge and produce own work in accordance with deadlines. Commis is responsible for preparation and service of hot and cold dishes, for the section, for ordering and stock rotation where necessary.

• 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 no limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out to standard
• 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 the 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
• Other reasonable duties as required

Desired Skill & Expertise:
Business Acumen
Articulates Wyndham Worldwide's or Business Unit's mission, vision, core values, business priorities and strategic goals
Demonstrates in-depth knowledge about Wyndham Worldwide's or Business Unit's products, customers, markets & transaction systems
Building Trust
Demonstrates system integrity consistently, fairly and is honest with members about what can and can't be done in relation to member
Takes personal responsibility for establishing, agreeing to, and keeping performance related commitments
Is reliable, consistent and focuses on the positive, makes self-available when needed to perform additional tasks
Openly acknowledges others for their contributions
Communication
Demonstrates understanding of critical issues and points in the message
Seeks to understand others and learn through listening
Exhibits a positive manner at all times in talking to customers or colleagues
Count On Me!
Articulates the needs and expectations of internal and external customers
Handles customer complaints effectively and efficiently
Builds and maintains effective relations with customers (internal /external)
Articulates the underlying need of the customer's request
Listens and seek feedback proactively from the customer
Driving Results
Produces high quality work products/services as measured by the customer
Knows what is expected and delivers on promise
Takes pride in own work
Takes responsibility to address customer needs and resolve customer issues
Takes responsibility to surface and escalate customer needs and wants to management teams
Innovation
Does not give up easily when things become difficult
Shares thoughts / new ideas
Looks proactively for opportunities to embrace changes and move forward business objectives
Displays tolerance, respect and acceptance for changes
Accepts change initiatives and effectively modifies behavior to meet new guidelines
Leadership Effectiveness
Aligns to organizational / area directions
Makes a visible effort to manage stress
Is able to adapt to different working environments
Shares skills and knowledge to enhance others' talents and skills
Contributes a fair share of work and fulfills the role of a team member
Participates in team activities and contributes ideas
Works collaboratively with others
Valuing Diversity
Monitors others' reactions to comments or choice of words by observing nonverbal cues, such as facial expressions or body language
Corrects behaviors by responding to the reactions of others
Tries to react objectively to other people's ideas, regardless of personal views

Skills Required