Overview:Over the past two decades, The First Group has forged a reputation as one of the hospitality industry\xe2\x80\x99s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary .Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for. The First Collection\xe2\x80\x99s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.The First Collection echoes the city\xe2\x80\x99s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world\xe2\x80\x99s most exciting metropolis. :The Chef de Cuisine is responsible for managing all aspects of the kitchen\'s operations, ensuring the highest standards of food quality, presentation, and hygiene are maintained. This role requires strong leadership, creativity, and the ability to work in a fast-paced environment. The Chef de Cuisine will collaborate with the Cluster Executive Chef to develop menus, manage kitchen staff, and ensure that the kitchen operates efficiently and profitably.

• Oversee the daily operations of the kitchen, ensuring smooth and efficient workflow.
• Supervise and manage kitchen staff, including scheduling, training, and performance evaluations.
• Ensure compliance with health and safety regulations, including food safety and hygiene standards.
• Collaborate with the Executive Chef to design and update menus, focusing on innovation, seasonality, and guest preferences.
• Ensure all dishes are prepared to the highest standards of quality and presentation.
• Develop and test new recipes, ensuring they meet cost and quality requirements.
• Manage kitchen inventory, including ordering, receiving, and storing food and supplies.
• Monitor food costs and labor costs, implementing strategies to maximize profitability.
• Minimize waste and optimize the use of ingredients.
• Train kitchen staff on cooking techniques, food safety, and presentation standards.
• Foster a positive and collaborative team environment.
• Mentor and develop junior chefs and kitchen staff.
• Ensure that all food served meets the hotel\'s standards and exceeds guest expectations.
• Respond to guest feedback and make necessary adjustments to improve service and quality.
• Work closely with the Food & Beverage team to ensure a seamless dining experience for guests.
• Collaborate with other departments to coordinate events, banquets, and special functions.
• Participate in kitchen meetings and contribute to the overall success of the hotel\'s culinary offerings.
• Assist in the preparation and management of the kitchen budget.
• Monitor expenses and implement cost-saving measures where possible.
• Ensure all financial records are accurate and up-to-date.

Desired Skill & Expertise:

• Proven experience as a Chef de Cuisine or similar role in a high-end hotel or restaurant.
• Culinary degree or equivalent professional training.
• Strong leadership and management skills.
• Excellent knowledge of culinary techniques, food safety, and kitchen management.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and multitasking abilities.
• Creativity and passion for culinary arts.
• Proficient in menu planning, cost control, and inventory management.
• Excellent communication and interpersonal skills.

The First Group