Commis I - Butchery

The First Collection Waterfront is an upscale hotel situated in Dubai's vibrant Business Bay district, amidst the picturesque Dubai Canal, providing effortless access to world-famous attractions, entertainment, and renowned dining establishments.  

Featuring 327 welcoming guest rooms, with many boasting canal-side views, stays at The First Collection Waterfront serve as retreats for business and leisure travellers alike. Top-tier guest facilities and services include a fully equipped gym, peaceful spa, rooftop swimming pool, and an array of signature dining options. Guests get exclusive access to our Mediterranean inspired, Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah, ensuring a seamless blend of city exploration and a beachside retreat.

The First Collection Waterfront is part of The First Collection portfolio, an award-winning brand embodying authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with their own character, transcend conventional stays, offering immersive experiences designed for genuine connections.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with The First Collection Waterfront.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

• 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 no limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out to standard
• 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 the 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
• Other reasonable duties as required