Demi Chef de Partie - Pastry

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests.

Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.

The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.

The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

• Ensure that station opening and closing procedures are carried out to the standard.
• Be fully aware of all menu items, their recipes, methods of production and presentation standards.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
• Knowledgeable and experienced in pizza and dough making process.
• Understand and support breakfast/buffet operations and set up.
• Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses.
• Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Always operate all kitchen equipment with safety in mind.
• Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner.
• Run the section with great confidence and with great sense of urgency.
• Be aware and apply the principles of HACCP program.
• Perform duties of Chef de Partie in his/her absence.
• Closely work with Sous Chef and Chef de Party.
• Positive attitude during work with team players.

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