Commis II(Pastry)

The First Group Hospitality; Dubai; Sur place; AED 30 000 - 38 000; Plein temps

Résumé du poste

The First Group Hospitality in Dubai is seeking a pastry/bakery professional with 2+ years of experience to support daily production and training. You will prepare pastries, maintain standards, and collaborate with the kitchen team to ensure impeccable guest service.

Responsibilities include adherence to HACCP guidelines, stock rotation, and continuous skill development. The role requires strong organization, teamwork, and a proactive approach within a high-end hotel environment.

Qualifications

• Experience in pastry and bakery operations with focus on quality and presentation.
• Knowledge of HACCP principles and food safety practices.
• Ability to work with kitchen team to meet production targets.

Responsabilités

• Review daily production sheets with senior chefs and delegate tasks as needed.
• Prepare and supervise production of pastry items per standardized recipes.
• Train junior staff and apprentices in culinary skills.
• Maintain clean, organized workstations and equipment safety.
• Ensure FIFO stock rotation and proper labeling of products.
• Adhere to safety regulations and HACCP guidelines at all times.
• Monitor waste to minimize cost while maintaining quality.
• Coordinate with chefs to ensure timely guest service.

Connaissances

Pastry & bakery

Food safety HACCP

Team collaboration

Attention to detail

Time management

Description du poste

Overview

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management companyspecialisingin hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proventrack record, the company delivers tailored solutions that enhance efficiency,optimiserevenue, andmaximiseasset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks toexpertisespanning property performanceoptimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops andoperates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com

Job Description

• Review the daily production sheets with demi or chef de partie or Junior sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Ensure Stock Rotation (FIFO) is practiced.
• Operate all kitchen equipment and conduct them with safety in mind at all times.
• Ensures 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 chef de partie or sous chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks, and 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.
• Other reasonable duties as required.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Ensure cleaning schedule is followed.
• Always do the line check
• Kitchen log book to be filled out.
• Run the section with great confidence and sense of urgency.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the chef de partie of the section.
• Key relationship with the executive chef and sous chefs.
• Daily data collection and reporting of issues as they arise.
• Dried goods and other food related items to be stored properly.
• Understand and apply the principal of HACCP program.

Desired Skill & Expertise

• A minimum of 2+ years experince in pastry/bakery is essential.
• Demonstrates initiative at all the times.
• Strong desire to improve on skills and knowledge.
• Preparation and service of hot and cold items.
• Ability to produce own work in accordance with deadline.
• Basic knowledge of the kitchen tools and utensils in order to perform the specific tasks.
• Knowledge of basic food hygiene is preferred.
• Develop and maintain positive working relationships with others and support team to reach common goals.
• To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
• To provide friendly, courteous and professional service at all times.