Commis I

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 Business Bay: In the heart of Dubai’s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai’s most vibrant areas.

Job Description

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.

Desired Skill & Expertise

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.