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Culinary Operations Specialist

1 week ago

Dubai, Dubai, United Arab Emirates The First Collection Full time

Soluna Restaurants and Beach Club, a Mediterranean-inspired beach club located at The Balqis Residences on the Palm Jumeirah, offers exclusive access and unparalleled experiences to guests of The First Group Hospitality's portfolio of brands.

Guests can enjoy sun loungers or private cabanas, choose from a range of water sports available at the beach, and indulge in a variety of homegrown multi-cuisine options, including artisanal pastries at Risen Café and Artisanal Bakery, and contemporary dining at Ènas. A daily beach and poolside menu is also available.

Job Responsibilities
  • Review production sheets with Demi or Chefs de Partie or Sous Chef when unavailable.
  • Prepare food items in accordance with standards, ensuring timely and efficient service delivery.
  • Participate in training junior talents in culinary skills.
  • Maintain consistency by adhering to standardized recipes and specifications.
  • Ensure workstations are clean and organized, including fridges, freezers, countertops, and stove tops.
  • Follow station opening and closing procedures according to standards.
  • Minimize over-production and food waste, ensure proper rotation, labelling, and storing of food to reduce expenses.
  • Practice FIFO (First-In-First-Out).
  • Operate kitchen equipment safely and efficiently.
  • Handle, store, prepare, and label food products properly, serving them safely in accordance with hotel and government guidelines.
  • Report deficiencies in kitchen equipment functionality and food product quality to Chefs de Partie or Sous Chef in a timely manner.
  • Comply with safety regulations for assigned tasks.
  • Participate actively in the hotel health and safety program, maintaining a clean and safe working environment.
  • Adhere to environmental policies and programs as required.
  • Log information in the kitchen log book.
  • Brief junior staff on new developments and follow up.
  • Follow cleaning schedule.
  • Perform line checks regularly.
  • Maintain liaison with other section members and the kitchen team.
  • Communicate effectively with Chefs de Partie in the section.
  • Develop strong relationships with all chefs and colleagues.
  • Daily data collection and reporting of issues as they arise.
  • Store vegetables, dried goods, and other food-related items properly.
  • Understand and apply HACCP principles.

This role requires initiative, a strong desire to improve skills and knowledge, ability to produce work within deadlines, and understanding of cooking principles.