chef de partie

demi chef de partie

commis 1

commis chef

commis 2

commis i

<p>We are seeking an enthusiastic and detail-oriented Commis I to join our culinary team in Dubai, United Arab Emirates. As a Commis I, you will play a vital role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.</p> <ul> <li>Assist the production team in food preparation and perform related duties in various kitchen sections as assigned by senior chefs</li> <li>Follow HACCP procedures meticulously and maintain clear records at all times</li> <li>Collaborate effectively with staff in each section to ensure proper equipment use and efficient task completion</li> <li>Maintain high standards of personal grooming and hygiene</li> <li>Adhere to all recipes, methods, and instructions provided by the Executive Chef or Sous Chef</li> <li>Contribute to stock management by participating in stock takes and ensuring proper stock rotation</li> <li>Assist in minimizing food wastage and maintaining cost-effectiveness in all areas</li> <li>Ensure that the preparation and presentation of food comply with established quality standards</li> <li>Maintain cleanliness and organization of assigned kitchen areas, equipment, and utensils</li> <li>Communicate effectively with team members and other departments to ensure smooth kitchen operations</li> <li>Actively participate in maintaining a safe and hygienic work environment</li> </ul>

Commis I

Rotana Hotel

<b>Job Description</b><br>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br>As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br>Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>Work according to the menu specifications by the Chef de Partie<br>Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>Control food stock and food cost in your section<br>Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>

Minor International

<p>Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market. A Commis Chef is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Commis Chef must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Commis Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.</p>

Gevora Hotel

<p><br></p><div><div><div><span> <br><b>Key Responsibilities :<br></b> <br>  Prepare and cook high-quality dishes according to the standard recipes.<br>  Supervise and guide Commis II and Commis III in daily operations.<br>  Maintain proper storage, labeling, and rotation of food items to ensure freshness and minimize waste.<br>  Assist in menu planning, food costing, and portion control as required.<br>  Ensure that the section is properly organized, clean, and meets all hygiene and safety regulations.<br>  Coordinate with other kitchen sections to ensure smooth and timely service.<br>  Check the quality of raw and cooked food items to ensure standards are met.<br>  Follow proper food handling, sanitation, and hygiene procedures at all times.<br>  Report any equipment malfunction or maintenance requirement to the Chef de Partie.<br>  Maintain discipline and teamwork within the kitchen.</span>
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Hilton Hotels

<p>Commis I - Pastry for Conrad Dubai affects every Guest experience through food production and food presentation at our restaurants, bars, through room service, banquets, and in-hotel cafes.</p> <p> <strong>What will I be doing?</strong> </p> <p>As a Commis I - Pastry working for Conrad Dubai, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets facilities, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:</p> <ul> <li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li> <li>Perform tasks within a timely manner</li> <li>Contribute to Kitchen revenue through effective food cost control</li> <li>Provide support to the Kitchen brigade</li> <li>Meet all health and hygiene requirements</li> </ul>

Commis I - Pastry for Conrad

The First Group Hospitality

<div>Overview:
<p>
Located in Barsha Heights, TRYP by Wyndham features 650 modern rooms, from studios to premium suites, catering to business travellers and families alike. As an urban retreat, TRYP has a host of premium facilities, including three dining venues, a co-working space, a fitness centre, and a spa, while various caf&eacute;s, restaurants and supermarkets can be found within walking distance. Conveniently located near the Dubai Metro Station and major thoroughfares, TRYP offers easy access to the city's amenities. Additionally, in its pursuit to blend city living with beachfront relaxation, TRYP offers guests exclusive access to Soluna Restaurants and Beach Club on the Palm Jumeirah.<br>
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Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with TRYP by Wyndham.</p><div><b>
About The First Group Hospitality &ndash;</b></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel</div><div>
management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div><b>
Responsibilities:</b></div><ul><li>
Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present</li><li>
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.</li><li>
Actively participate in training of culinary skills to junior talents.</li><li>
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.</li><li>
Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops</li><li>
Ensure that station opening and closing procedures are carried out according to the standards.</li><li>
Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.</li><li>
Ensure FIFO is practiced.</li><li>
Operate all kitchen equipment and conduct them with safety in mind at all times</li><li>
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.</li><li>
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.</li><li>
Compliance with all safety regulations of assigned tasks</li><li>
Ensure a clean and safe working environment with active participation in the hotel health and safety program.</li><li>
Adhere to all environment policies and programs as required.</li><li>
Make sure to log all information in the kitchen log book.</li><li>
Briefing with talents on new happenings and follow up.</li><li>
Cleaning schedule to follow.</li><li>
Always do the line check.</li><li>
Ensure full liaison with other members of the section and the kitchen team.</li><li>
Strong communication with Chefs de Partie of the section.</li><li>
Key relationship with all chefs and colleagues.</li><li>
Daily data collection and reporting of issues as they arise.</li><li>
Vegetables, dried goods and other food related items to be stored properly.</li><li>
Understand and apply the principles of HACCP program.</li></ul>
Desired Skill &amp; Expertise:
<ul><li>2+ years experience in western Kitchen</li><li>
Demonstrate initiative at all times</li><li>
Strong desire to improve on skills and knowledge</li><li>
Ability to produce own work in accordance with a deadline.</li><li>
Ability to produce own work in accordance with deadline.</li><li>
Should understand how to read recipes and a good knowledge of cooking.</li><li>
A true &ldquo;team-player&rdquo; mentality and flexible attitude towards a diverse set of tasks.</li><li>
Strong interpersonal and problem solving abilities.</li><li>
Good practical, operational and adequate administrative skills.</li></ul></div>

The First Group

Hotel Local is an urban retreat in Jumeirah Village Triangle. Thoughtfully designed for business travellers, families, and leisure seekers, Hotel Local offers a relaxed, stylish environment in the heart of Dubai s thriving JVT community.<p></p> <p>The hotel offers a diverse selection of dining venues including Farmer s Common, Neighbourhood Brew, our homegrown Risen Caf  and Artisanal Bakery, and our poolside restaurant and bar alongside dedicated family-friendly spaces, a Kid s Corner, an outdoor playground, and rejuvenating spa facilities. Additionally, guests can expect access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah, with complimentary shuttle services.</p> <p>Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Hotel Local.</p> <p> </p> <p>The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</p> <p>Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</p> <p>At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</p>



Job Description<br><div>
<div>
<div>
<p> <strong>Responsibilities:</strong> </p> <ul> <li>Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present</li> <li>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.</li> <li>Actively participate in training of culinary skills to junior talents.</li> <li>Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.</li> <li>Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops</li> <li>Ensure that station opening and closing procedures are carried out according to the standards.</li> <li>Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.</li> <li>Ensure FIFO is practiced.</li> <li>Operate all kitchen equipment and conduct them with safety in mind at all times</li> <li>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.</li> <li>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.</li> <li>Compliance with all safety regulations of assigned tasks</li> <li>Ensure a clean and safe working environment with active participation in the hotel health and safety program.</li> <li>Adhere to all environment policies and programs as required.</li> <li>Make sure to log all information in the kitchen log book.</li> <li>Briefing with talents on new happenings and follow up.</li> <li>Cleaning schedule to follow.</li> <li>Always do the line check.</li> <li>Ensure full liaison with other members of the section and the kitchen team.</li> <li>Strong communication with Chefs de Partie of the section.</li> <li>Key relationship with all chefs and colleagues.</li> <li>Daily data collection and reporting of issues as they arise.</li> <li>Vegetables, dried goods and other food related items to be stored properly.</li> <li>Understand and apply the principles of HACCP program.</li> </ul>
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</div>
</div>
Desired Skill &amp; Expertise<br><div>
<div>
<div>
<ul> <li>2+ years experience in western Kitchen</li> <li>Demonstrate initiative at all times</li> <li>Strong desire to improve on skills and knowledge</li> <li>Ability to produce own work in accordance with a deadline.</li> <li>Ability to produce own work in accordance with deadline.</li> <li>Should understand how to read recipes and a good knowledge of cooking.</li> <li>A true  team-player  mentality and flexible attitude towards a diverse set of tasks.</li> <li>Strong interpersonal and problem solving abilities.</li> <li> <span>Good practical, operational and adequate administrative skills.</span></li></ul></div></div></div>

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Commis I - Pastry for Conrad

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