Commis II

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 skilled and motivated Commis II. As a Commis II, you will assist in the preparation and cooking of high-quality dishes while gaining hands-on experience in various sections of the kitchen. This position offers an opportunity for professional development and growth in a dynamic kitchen environment.

Key Responsibilities:

• Assist in the preparation, cooking, and presentation of food in your designated section of the kitchen.
• Prepare ingredients by following specific recipes, portioning, and prepping vegetables, meats, and other components as required.
• Cook dishes according to hotel standards and under the guidance of the Chef de Partie or Sous Chef.
• Ensure dishes are prepared to the correct temperature, taste, and presentation.
• Take responsibility for maintaining the cleanliness, organization, and readiness of your assigned station.
• Ensure the proper storage of ingredients, utensils, and equipment.
• Monitor the quality and freshness of ingredients, ensuring they meet the hotel's standards.
• Ensure compliance with all health and safety standards, including food handling and sanitation regulations.
• Follow the hotel's food safety guidelines, ensuring the safe storage, preparation, and disposal of food.
• Maintain cleanliness of work areas, equipment, and utensils, ensuring all areas are sanitized regularly.
• Work closely with the Chef de Partie and Sous Chef to assist with the smooth operation of the kitchen.
• Learn new techniques, cooking methods, and presentation standards from senior chefs.
• Assist in the training and mentoring of junior kitchen staff and commis chefs.
• Assist with the ordering and receiving of stock for your section.
• Help manage and track inventory levels to ensure the efficient use of ingredients and minimize waste.
• Report any stock discrepancies or shortages to the Chef de Partie or Sous Chef.
• Work effectively as part of a team to ensure food preparation is completed on time and to the highest standard.
• Assist in other sections of the kitchen as required, including during busy periods or special events.

• High school diploma or equivalent; a culinary degree or vocational training is preferred.
• Previous experience as a Commis II or in a similar kitchen role in a hotel, restaurant, or large-scale catering operation.
• Knowledge of basic cooking techniques, food preparation, and kitchen safety.
• Strong organizational and multitasking skills to handle various tasks in a busy kitchen environment.
• A good understanding of cooking methods, food presentation, and kitchen equipment.
• Ability to follow instructions, recipes, and techniques to ensure consistency in food quality.
• Ability to work effectively under pressure during busy service periods.
• Knowledge of health and safety standards and food hygiene regulations.