Summary
The First Group Hospitality is a Dubai-headquartered hospitality management company that operates hotels, residences, and restaurants. The Commis I will support the Chef de Partie and Sous Chef with food preparation, cooking, kitchen station setup, and daily service. The role also involves maintaining food quality, hygiene, and safety, following storage and rotation procedures, and helping reduce food waste. Previous experience as a Commis II or kitchen trainee is advantageous; knowledge of food hygiene and HACCP is required.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
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
The First Collection Waterfront: Set along the picturesque Dubai Canal in Business Bay, The First Collection Waterfront combines style and convenience. The hotel’s 327 rooms, many with canal views, offer guests comfort and modern amenities, including a rooftop pool, spa, and signature dining options. Guests also enjoy exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beachside experiences, making this hotel a prime choice for relaxation and exploration.
Key Responsibilities
- Assist the Chef de Partie and Sous Chef with daily food preparation and cooking.
- Prepare ingredients according to recipes, portion standards, and presentation guidelines.
- Maintain consistent quality, taste, and appearance of all food items.
- Set up and organize the assigned kitchen station before service.
- Support efficient kitchen operations during daily service, banquets, and events.
- Follow proper food storage, labeling, dating, and rotation procedures.
- Maintain high standards of cleanliness, hygiene, and food safety.
- Minimize food wastage and use ingredients responsibly.
- Clean and maintain kitchen equipment, utensils, and workstations.
- Report shortages, equipment issues, spoilage, and quality concerns to the supervisor.
- Work cooperatively with colleagues and assist other kitchen sections when required
Qualifications and Experience
- Previous experience as a Commis II, kitchen trainee, or in a similar role is advantageous.
- Basic knowledge of food preparation, cooking techniques, and kitchen equipment.
- Knowledge of food hygiene and HACCP standards.
- Ability to work under pressure in a fast-paced hotel kitchen.
- Willingness to work shifts, weekends, and public holidays.
- Good communication and teamwork skills.
- Positive attitude, reliability, and willingness to learn.