Commis II Pastry

The First Group; Dubai; On-site; AED 100,000 - 156,000; Full time

Job summary

The First Group Hospitality in Dubai is seeking an experienced Pastry/Bakery chef to join our dynamic kitchen team. You will participate in production, maintain high pastry standards, and ensure consistent quality across hot and cold items.

With a strong focus on hygiene, teamwork, and guest satisfaction, you will contribute to a fast-paced, upscale hospitality environment while upholding safety and cost-control practices. Experience in high-volume pastry is essential.

Qualifications

• Minimum 2+ years of pastry/bakery experience.
• Demonstrates initiative at all times.
• Desire to continually improve skills and knowledge.
• Preparation and service of hot and cold items.
• Ability to produce work within deadlines.
• Basic knowledge of kitchen tools and utensils.
• Knowledge of basic food hygiene is preferred.
• Develop and maintain positive working relationships with others.
• Maintain high personal appearance and hygiene; adhere to grooming standards.
• Provide friendly, courteous and professional service.

Responsibilities

• Review daily production sheets with the relevant pastry chefs or juniors.
• Prepare and delegate production of items to ensure uninterrupted guest service.
• Adhere to standardized recipes to maintain consistency and standards.
• Keep workstation organized and clean; manage fridges, freezers, counters and stoves.
• Ensure opening/closing procedures are carried out to standard.
• Practice FIFO stock rotation to minimize waste and cost.
• Operate kitchen equipment safely at all times.
• Comply with hotel safety regulations and HACCP program.
• Liaise with executive chef and sous chefs on daily tasks.

Skills

Pastry/Bakery Experience

Initiative

Skills Development

Hot/Cold Item Prep

Time Management

Kitchen Hygiene

Customer Service

Job description

Job Description:

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 andoperatesa 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.

Requirements: