Commis II Job Vacancy in The First Group Dubai – Latest Jobs in Dubai – updated today

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Full Details :
Company Name : The First Group
Location : Dubai
Position : Commis II

Job Description : Overview:

Comprising of The First Group’s award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.
The First Collection’s 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. Grand Heights Hotel Apartments, 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 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 Collection’s 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 – 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 Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.
Job Description:
Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
Actively participates in training of culinary skill to junior talent and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
Ensures that station opening and closing procedures are carried out to standard.
Keep over-production and food waste to a minimum, ensures 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.
Ensures that all the food products are handled, stored, prepared and label 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 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.
Other reasonable duties as required.
Briefing with talent on new happenings and follow up.
Monitor delivery and delegate to arrange accordingly.
Cleaning schedule to follow.
Always do the line check
Kitchen log book to be filled out.
Run the section with great confidence and sense of urgency.
Ensure full liaison with other members of the section and the kitchen team.
Strong communication with the chef de partie of the section.
Key relationship with the executive chef and sous chefs.
Daily data collection and reporting of issues as they arise.
Stock rotation, FIFO.
Vegetables, dried goods and other food related items to be stored properly.
Understand and apply the principal of HACCP program.
Desired Skill & Expertise:
At least 2+ years experience in western Kitchen.
Demonstrates initiative at all the times.
Strong desire to improve on skills and knowledge.
Preparation and service of hot and cold items.
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.

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