Commis II

Overview: Born in the heart of Dubai, The First Collection embodies a blend of authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with its own character, transcend conventional stays, offering immersive experiences designed for genuine connections. Adorned with contemporary elegance, our spaces beckon guests into a haven of warmth and style, all set against the vibrant backdrop of Dubai’s illustrious neighbourhoods. Each of our hotels serves as an urban retreat where the excitement of the city is complemented by serene moments at Soluna Restaurants and Beach Club on The Palm Jumeirah. Our guests are given access to a world of exclusivity, comfort, diverse dining, and private access to our beach club’s Mediterranean-inspired charm, seamlessly blending the essence of an unparalleled urban resort experience.
As part of The First Group, the region’s pinnacle in award-winning lifestyle hotels and investment solutions, The First Collection stands as more than a hotel brand – it is a commitment, a passion, and a journey into Dubai’s finest.

Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubais lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience.

Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Groups expanding portfolio of upscale lifestyle hotels.

As part of our team, youll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development.

Job Description:

• Review the daily production sheets with the demi chef, chef de partie, or sous chef if the former is absent.
• Prepare and, when necessary, delegate the production of required food items according to standards, ensuring timely and efficient service to avoid interruptions for guests.
• Actively participate in the training of junior staff and apprentices, teaching culinary skills.
• Adhere to standardized recipes and specifications to maintain consistency and meet all quality standards.
• Keep the workstation clean and organized, including fridges, freezers, countertops, and stovetops.
• Ensure that opening and closing procedures for the station are executed according to standards.
• Minimize over-production and food waste by ensuring proper rotation, labeling, and storing of food to reduce costs.
• Operate all kitchen equipment safely at all times.
• Ensure all food products are handled, stored, prepared, labeled, and served safely in accordance with hotel and government food safety guidelines.
• Report any deficiencies in kitchen equipment functionality or food quality to the chef de partie or sous chef promptly.
• Comply with all safety regulations related to assigned tasks, maintaining a clean and safe working environment through active participation in the hotels health and safety program.
• Adhere to all environmental policies and programs as required.
• Perform other reasonable duties as assigned.
• Conduct briefings with staff on new developments and follow up as necessary.
• Monitor deliveries and delegate tasks to arrange them accordingly.
• Follow the cleaning schedule.
• Always conduct a line check.
• Fill out the kitchen log book regularly.
• Manage the section confidently and with a sense of urgency.
• Ensure full coordination with other section members and the kitchen team.
• Maintain strong communication with the chef de partie of the section.
• Establish key relationships with the executive chef and sous chefs.
• Collect and report daily data and issues as they arise.
• Ensure proper stock rotation and FIFO practices.
• Properly store vegetables, dried goods, and other food items.
• Understand and apply the principles of the HACCP program.

Desired Skill & Expertise:

• Minimum of 2+ years of experience in the position.
• Basic knowledge of the hotel ordering system.
• Consistently demonstrate initiative.
• Ideally trained to PIC Level.
• Strong desire to enhance skills and knowledge.
• Ability to meet deadlines with self-produced work.
• Knowledge of basic food hygiene.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information and protect company assets.