Commis III

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 motivated and experienced Commis III. As a Commis III, you will assist in food preparation, cooking, and presentation, with increasing responsibility within the kitchen. This role provides an opportunity to refine your culinary skills, and contribute to the creation of exceptional dining experiences for our guests.

Key Responsibilities:

• Prepare and cook high-quality food according to the hotel’s standards, recipes, and presentation guidelines.
• Assist the Chef de Partie or Sous Chef in managing your assigned station, ensuring dishes are prepared efficiently and to the highest standard.
• Cook and plate food as per menu specifications, ensuring consistency, quality, and presentation.
• Manage your designated section within the kitchen, ensuring all food items are prepared in a timely manner.
• Maintain a clean, organized, and safe work environment, ensuring all utensils, tools, and equipment are in good working condition.
• Monitor the quality of ingredients and ensure they are used efficiently to minimize waste.
• Ensure all dishes from your section are correctly garnished, presented, and meet the hotel’s standards.
• Follow strict food safety standards, including proper handling, storage, and sanitation practices.
• Adhere to hotel and local health regulations, ensuring all food preparation areas are cleaned and sanitized regularly.
• Ensure personal hygiene is maintained at all times, including proper handling and storage of ingredients.
• Ensure effective communication with other team members to maintain an efficient and harmonious kitchen environment.
• Assist with managing the inventory for your section, ensuring stock levels are monitored and requisitioned when necessary.
• Check deliveries, ensure proper storage of ingredients, and help manage stock rotation.
• Report any equipment or stock shortages to the Chef de Partie or Sous Chef.
• Assist in preparing dishes for special events, theme nights, or seasonal menus.
• Contribute ideas to the menu and daily specials, bringing a creative touch to the team.
• Assist with the preparation and execution of banquet functions and large events when required.
• Assist with any other kitchen-related tasks as required, such as organizing prep work or covering other sections during busy service periods.

• High school diploma or equivalent; a culinary diploma or equivalent vocational training is preferred.
• Previous experience in a kitchen environment in a hotel, restaurant.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Strong understanding of basic culinary techniques, kitchen tools, and equipment.
• Ability to work under pressure, manage multiple tasks, and deliver high-quality results in a fast-paced environment.
• Good organizational skills and attention to detail, particularly in food preparation and presentation.
• Strong understanding of food safety and sanitation standards.
• Ability to follow instructions and learn new techniques quickly.