Commis Ii

2 days ago

Dubai, United Arab Emirates The First Group Full time

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**:
As a Commi II, you will play a vital role in the kitchen team by assisting in the preparation and cooking of high-quality food in a fast-paced hotel environment. You will be responsible for preparing ingredients, cooking food items, ensuring cleanliness in the kitchen, and supporting senior chefs in all aspects of kitchen operations. This position offers a great opportunity for growth and advancement within the culinary field.
- Assist in the preparation of raw ingredients by cleaning, chopping, peeling, and cutting vegetables, fruits, and proteins, following established recipes and portion control standards.
- Cook food items according to the menu specifications, ensuring that dishes are prepared to the required standard, while maintaining consistency in taste, texture, and presentation.
- Maintain an organized, clean, and efficient workstation, ensuring all equipment, tools, and utensils are ready for use during service.
- Work under the direction of the Chef de Partie and Sous Chefs, following their instructions in the preparation, cooking, and plating of dishes. Assist in managing kitchen operations and ensuring smooth service.
- Adhere to hygiene standards, proper handling of food, cleaning of equipment, and ensuring a sanitary work environment. Report any issues related to food safety to supervisors immediately.
- Help with basic inventory checks and assist in the storage of ingredients and supplies. Ensure that the kitchen has adequate stock levels and notify senior chefs when inventory is running low.
- Maintain the quality of food by checking dishes for taste, texture, and appearance before serving. Ensure food is prepared and served within the required time frame to meet service standards.
- Maintain cleanliness throughout the kitchen, including washing and cleaning equipment, utensils, and kitchen surfaces. Ensure that all equipment is properly stored at the end of shifts.
- Work as part of a team, collaborating with fellow kitchen staff to ensure that all dishes are delivered on time and to the hotel’s standards. Provide support to team members when necessary.
- Take part in training and development activities to improve your skills and knowledge, striving for advancement in the kitchen brigade.

Desired Skill & Expertise:

- Minimum of 1-2 years of experience in a kitchen environment in a hotel.
- A Culinary Arts degree, diploma, or relevant training from a recognized institution is preferred.
- Basic knowledge of cooking techniques (e.g., sautéing, grilling, boiling).
- Ability to follow instructions and work in a fast-paced environment.
- Basic knife skills and food preparation techniques.
- Good understanding of food safety and hygiene standards (HACCP).
- Ability to work well within a team and take direction from senior chefs.
- Ability to stand for long periods, lift heavy items, and work in a hot, busy kitchen environment.
- Strong attention to detail, positive attitude, willingness to learn, and good time management.
- Must be available to work varying shifts, including mornings, evenings, weekends, and holidays, as required in the hospitality industry.

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