Sous Chef

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.

As a Sous Chef, you will be a key leader in the kitchen team, responsible for assisting the Executive Chef in overseeing daily kitchen operations. You will ensure the highest standards of food preparation, presentation, and sanitation are met while providing support to a dynamic culinary team.

Key Responsibilities:

• Supervise and coordinate the activities of kitchen staff during food preparation, cooking, and service.
• Assist the Executive Chef in menu planning, development, and execution.
• Ensure consistent food quality, taste, and presentation according to hotel standards.
• Train, mentor, and manage kitchen staff, ensuring smooth and efficient kitchen operations.
• Monitor and maintain inventory levels, ordering supplies as needed.
• Ensure adherence to food safety and sanitation regulations and guidelines.
• Maintain a clean and organized kitchen environment, including equipment maintenance and cleanliness.
• Manage kitchen operations in the absence of the Executive Chef.
• Assist with food cost control and budget management.
• Respond to guest feedback and special dietary requests with attention to detail and professionalism.
• Collaborate with other departments to ensure seamless service and exceptional guest experience.

• Experience as a Sous Chef, Chef de Partie, or similar role in a hotel or fine dining restaurant.
• Culinary degree or equivalent professional training.
• Strong knowledge of kitchen operations, food safety, and sanitation practices.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work various shifts, including weekends, evenings, and holidays.