Commis III - Intern

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 seeking a highly motivated and enthusiastic Commis III - Intern to join our culinary team. This internship is an exciting opportunity for culinary students or recent graduates to gain hands-on experience and develop practical skills in a high-end hotel kitchen. As a Commis III Intern, you will assist in food preparation, cooking, and station management under the guidance of senior chefs, while learning the essential operations of a professional kitchen.

Key Responsibilities:

• Assist with the preparation of ingredients and basic cooking tasks as directed by the Chef de Partie or Sous Chef.
• Learn and execute basic cooking techniques, such as chopping, sautéing, grilling, and plating dishes according to the hotel’s standards.
• Assist with food assembly, garnishing, and presentation to ensure dishes meet the restaurant's quality and visual standards.
• Help maintain a clean, organized, and sanitary work station.
• Follow food safety and sanitation guidelines to ensure all work areas, tools, and ingredients are maintained according to hygiene standards.
• Adhere to personal hygiene and safety practices while handling food, equipment, and cleaning materials.
• Learn and apply best practices for food storage, ingredient handling, and kitchen cleanliness.
• Take initiative to learn new skills and cooking techniques under the supervision of senior chefs.
• Observe and participate in various kitchen operations, including stock control, inventory, and waste management.
• Actively seek feedback from senior chefs to improve skills and increase knowledge of culinary techniques.
• Work as part of the kitchen team, assisting colleagues and contributing to a positive and efficient work environment.
• Communicate effectively with other kitchen staff and follow instructions to ensure service is completed on time and to the highest standards.
• Assist with receiving deliveries, checking stock, and ensuring proper storage.
• Support the team in managing inventory.

• Current enrollment in or recent completion of a culinary program, or a passion for starting a career in the culinary arts.
• Basic knowledge of food preparation and kitchen safety practices is an advantage.
• No formal work experience is required, but any previous kitchen or food-related work experience is a plus.
• Eagerness to learn and develop culinary skills in a fast-paced kitchen environment.
• Basic understanding of cooking methods, kitchen tools, and equipment.
• Strong organizational skills and the ability to multitask in a busy environment.
• Good attention to detail, particularly in food presentation and quality.
• Ability to follow instructions and work as part of a team.
• Positive attitude, reliability, and a strong work ethic.
• Good communication skills and the ability to take direction well.