Commis I

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.

We are looking for a dedicated and passionate Commis I. As a Commis I, you will assist in the preparation and cooking of high-quality food in your designated section of the kitchen. This entry-level role offers an exciting opportunity to develop culinary skills, work alongside experienced chefs, and contribute to creating an exceptional dining experience for our guests.

Key Responsibilities:

• Assist in the preparation and cooking of food according to hotel standards, recipes, and presentation guidelines.
• Prepare ingredients for cooking, including chopping, cutting, and portioning.
• Ensure that all food is cooked to the correct temperatures, maintaining high standards of quality and consistency.
• Support the Chef de Partie and other senior chefs in the efficient operation of your designated station.
• Maintain the cleanliness and organization of your work area, ensuring that all kitchen tools and equipment are properly sanitized.
• Follow instructions from senior chefs to ensure the smooth execution of service.
• Actively seek to develop new skills and techniques by learning from senior chefs and attending training sessions.
• Take direction and feedback positively, working to improve cooking and presentation skills.
• Develop a strong understanding of kitchen operations, equipment, and food safety protocols.
• Assist in checking and receiving deliveries, ensuring the correct stock is in place and properly stored.
• Monitor the usage of kitchen supplies and report any shortages or discrepancies to the Chef de Partie.
• Ensure ingredients are used efficiently to avoid wastage and maintain food cost control.
• Adhere to food safety, hygiene, and sanitation standards at all times.
• Follow the kitchen's procedures for storing food, handling ingredients, and disposing of waste.
• Ensure that personal hygiene and safety standards are maintained throughout your shift.
• Work effectively with other kitchen staff to ensure efficient and smooth operations during service.
• Help junior staff and work closely with other team members, contributing to a positive and cooperative kitchen environment.

• High school diploma or equivalent; culinary school or relevant vocational training is an advantage.
• Previous experience in a kitchen, preferably as a Commis or in an entry-level culinary role in a hotel, restaurant, or similar environment.
• Knowledge of basic food preparation techniques and kitchen safety practices.
• Strong organizational skills and ability to prioritize tasks in a fast-paced kitchen environment.
• A basic understanding of cooking techniques, food safety, and hygiene regulations.
• Ability to work efficiently both independently and as part of a team.
• Strong attention to detail, with a focus on food presentation and quality.
• Ability to handle pressure and work under tight deadlines.