Commis III

The First Group Hospitality; Dubai; On-site; AED 89,000 - 134,000; Full time

Job summary

The First Group Hospitality is seeking a Chef de Partie to support daily kitchen operations in Dubai. You will review production sheets, prepare and delegate task items, and actively train junior cooks to uphold high culinary standards.

You will adhere to standardized recipes, maintain clean stations, and ensure safety and HACCP guidelines are followed to deliver excellent guest experiences. Join a dynamic team in a luxury hospitality portfolio, focusing on quality, efficiency, and cost control

Qualifications

• Demonstrates initiative and problem solving in daily kitchen operations.
• Strong focus on maintaining high quality and consistent output.
• Keeps a clean, organized workstation and adheres to safety standards.

Responsibilities

• Review daily production sheets with Demi or Chef de Partie.
• Prepare and delegate production of food items to meet service standards.
• Participate in training junior talents to improve culinary skills.
• Adhere to standardized recipes to maintain consistency and quality.
• Maintain cleanliness and organization of the workstation and equipment.
• Follow opening and closing procedures per hotel standards.
• Log all information in the kitchen log book and report deficiencies.
• Ensure HACCP principles are applied and food safety guidelines are followed.

Skills

Initiative

Skill development

Hot & cold prep

Deadline oriented

Interpersonal skills

Clear communication

Team relationships

Quality standards

Job description

Overview

About The First Group Hospitality:

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset 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 to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates 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

About The First Collection:

The First Collectionrepresentsa new era of urban lifestyle resorts, delivering a unique blend of hospitality across Dubai’s vibrant landscape. Known for merging modern sophistication with authentic Dubai charm, The First Collection is where exceptional service meets innovative design. Each hotel in the portfolio offers bespoke experiences, including exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beachside relaxation, as well as serene city escapes that reflect Dubai’s dynamic energy. As part of The First Group, a leader in award-winning hospitality and real estatedevelopers in Dubai, The First Collection is more than a hotel brand—it’san immersive journey into the heart of Dubai.About The First CollectionatJumeirah Village Circle:

Located in the welcoming community of Jumeirah Village Circle, The First CollectionatJumeirah Village Circle, part of the Tribute Portfolio,is a stylish urban retreat with 491 rooms, providing a gateway to Dubai’s attractions. Guests can experience top amenities, from the award-winning Risen Café & Artisanal Bakery to an outdoor pool, gym, and spa. Exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beach club experiences enhances each stay, creating an unforgettable experience.

Job Description

• Review the daily production sheets with Demi or Chef de Partie or Chef de Partie 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 not limited to, fridges, freezers, counter tops and stove tops


• Ensure that station opening and closing procedures are carried out according to the standards set.


• 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 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.


• Food related items to be stored properly.


• Understand and apply the principles of HACCP program.

Desired Skill & Expertise

• Demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time.


• 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.


• Strong interpersonal and problem solving abilities


• Speak with others using clear and professional language.


• Develop and maintain positive working relationships with others.


• Ensure adherence to quality expectations and standards.