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.

The First Collection\xe2\x80\x99s 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 features 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 , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.



KEY RESPONSIBILITES

• Be fully aware of all menu items, their recipes, methods of production and presentation standards
• Prepare and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary
• Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service
• Perform duties of Chef de Partie in his/her absence
• Lead and support the junior members of the team
• Project a pleasant and positive professional image to all contacts at all the times
• Daily data collection and reporting of issues as they arise
• Review the daily production sheets with Chef 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 guest service
• Actively participate in training of culinary skills to junior team members
• 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 to standard
• Keep over-production and food waste to minimum, ensure 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
• Ensure 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 Chef de Partie or Sous Chef 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
• Adhere to all environment policies and programs as required
• Make sure to log all information in the kitchen log book
• Briefing with team on new happenings and follow up
• Monitor delivery and delegate to arrange accordingly
• Follow cleaning schedules
• Always do the line check
• Run the section with great confidence and with great sense of urgency
• Be able to distribute tasks to junior team members
• Strong communication and liaison with all the chefs of different levels of the kitchen
• Key relationship with the Sous Chefs and Chef de Partie
• Stock rotation (FIFO)
• Vegetables, dried goods and other food related items to be stored properly
• Be aware and apply the principle of HACCP program
• Work related trainings to be given to junior team members if necessary
• Other reasonable duties as required

Desired Skill & Expertise

• At least 2 years experience in culinary.
• Good knowledge and practical skills.
• Preferably Diploma in culinary or related trainings/certificates.
• Food safety certificate is a must.
• PIC certification is preferred.

The First Group