Western Kitchen Commis II — Line Cook & Training

The First Group Hospitality; Dubai; On-site; AED 70,000 - 100,000; Full time

Job summary

The First Group Hospitality in Dubai is seeking a skilled Chef de Partie for its western kitchen operations within our luxury hotel portfolio. You will assist in daily production, ensure recipe standards, and maintain high-quality guest meals.

The ideal candidate has at least 2 years' experience in western cuisine, a proactive mindset, and the ability to work under pressure. You will train junior staff, manage stock, and uphold HACCP guidelines to ensure safety and consistency.

Qualifications

• At least 2+ years experience in western Kitchen.
• Demonstrates initiative at all times.
• Desire to improve on skills and knowledge.
• Preparation and service of hot and cold items.
• Ability to work to deadlines.
• Should understand how to read recipes and a good knowledge of cooking.
• Team-player mentality and flexible attitude towards a diverse set of tasks.
• Strong interpersonal and problem solving abilities.
• Good practical, operational and administrative skills.

Responsibilities

• Review the daily production sheets with demi or chef de partie or 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 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 label 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.
• Cleaning schedule to follow.
• 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.
• Stock rotation, FIFO.
• Vegetables, dried goods and other food related items to be stored properly.
• Understand and apply the principal of HACCP program.

Skills

Western Kitchen

Initiative

Team player

Read recipes

Cooking knowledge

Deadline-driven

Interpersonal skills

Problem solving

Administrative skills

Flexible attitude

Job description

The First Group Hospitality in Dubai is seeking a skilled Chef de Partie for its western kitchen operations within our luxury hotel portfolio. You will assist in daily production, ensure recipe standards, and maintain high-quality guest meals.

The ideal candidate has at least 2 years' experience in western cuisine, a proactive mindset, and the ability to work under pressure. You will train junior staff, manage stock, and uphold HACCP guidelines to ensure safety and consistency.