Chef De Partie

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.

KEY RESPONSIBILITES;

• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• basic knowledge of hotel ordering system
• To be fully aware of all menu item, their recipes, method of production and presentation standards.
• Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
• Assume duties of Junior Sous Chef in his/her absence.
• Demonstrate initiative at all times.
• Lead and support the junior members of the team.
• Strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline.
• Ability to train and develop junior staff.
• Seek own solutions to the minor obstacles that occur from time to time.
• To 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 Junior Sous chef 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 no 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
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures 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 the sous chef or chef de cuisine 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.
• Make sure to log all information in the kitchen log book.
• Briefing with culinary team on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always assist in line check.
• Run the section with great confident
• Sense of urgency
• Efficient distribution of task to below level.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the Sous Chef and Junior Sous Chef of the section
• Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef.
• Stock rotation, FIFO with proper date labelling as per local municipality regulations.
• Vegetables, dried goods and other food related items to be stored properly
• Be aware, embrace and implement HACCP rule and regulation
• Ideally PIC Level trained

• Should be a team player.
• Create and maintain a sense of pride amongst the team.
• Take responsibilities as delegated by the team leader.
• Excellent communication skills.
• Ability to create standard recipes.
• An understanding of FC%.
• Proficiency in Microsoft Word and Excel.
• Recipe software knowledge.
• Ability to maintain established culinary standards.
• At least 3+ years in a five-star international chain or similar upscale restaurant operation.
• Completed prior health and safety certifications.