Commis I

Posted Date 2 days ago(06/01/2025 14:22)
Job ID
2025-6191
Department
TFG Hospitality
Job Location
The One JVT

Overview

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.

Job Description

Commis I should demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time, have strong desire to improve skills and knowledge and produce own work in accordance with deadlines. Commis is responsible for preparation and service of hot and cold dishes, for the section, for ordering and stock rotation where necessary.

  • Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
  • Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
  • Actively participate in training of culinary skills to junior talents.
  • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
  • Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
  • Ensure that station opening and closing procedures are carried out according to the standards.
  • Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
  • Ensure FIFO is practiced.
  • Operate all kitchen equipment and conduct them with safety in mind at all times
  • Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
  • Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.
  • Compliance with all safety regulations of assigned tasks
  • Ensure a clean and safe working environment with active participation in the hotel health and safety program.
  • Adhere to all environment policies and programs as required.
  • Make sure to log all information in the kitchen log book.
  • Briefing with talents on new happenings and follow up.
  • Cleaning schedule to follow.
  • Always do the line check.
  • Ensure full liaison with other members of the section and the kitchen team.
  • Strong communication with Chefs de Partie of the section.
  • Key relationship with all chefs and colleagues.
  • Daily data collection and reporting of issues as they arise.
  • Vegetables, dried goods and other food related items to be stored properly.
  • Understand and apply the principles of HACCP program.

Desired Skill & Expertise

  • 2+ years experience in western Kitchen.
  • Demonstrate initiative at all times.
  • Strong desire to improve on skills and knowledge.
  • Ability to produce own work in accordance with a deadline.
  • Ability to produce own work in accordance with deadline.
  • Should understand how to read recipes and a good knowledge of cooking.
  • A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
  • Strong interpersonal and problem solving abilities.
  • Good practical, operational and adequate administrative skills.

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