Comprising of award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.

portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. , offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages and , which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.

The First Collection\xe2\x80\x99s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience \xe2\x80\x93 the world\xe2\x80\x99s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai\xe2\x80\x99s hottest gastronomic and lifestyle destinations.

With ambitious growth plans in the years ahead , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.



KEY RESPONSIBILITES

• Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
• 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
• Actively participate in training of culinary skills to junior talents
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out to standard
• Keep over-production and food waste to a minimum, ensure 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 the times
• 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
• 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
• Compliance with all safety regulations of assigned tasks
• 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
• Make sure to log all information in the kitchen log book
• Briefing with talents on new happenings and follow up
• Cleaning schedule to follow
• Always do the line check
• Ensure full liaison with other members of the section and the kitchen team
• Strong communication with Chefs de Partie of the section
• Key relationship with all chefs and colleagues
• Daily data collection and reporting of issues as they arise
• Vegetables, dried goods and other food related items to be stored properly
• Understand and apply the principles of HACCP program
• Other reasonable duties as required

Desired Skill & Expertise

• Should be a team player.
• Create and maintain a sense of pride amongst the team.
• Take responsibilities as delegated by the team leader.
• Excellent communication skills.
• Ability to create standard recipes.
• An understanding of FC%.
• Proficiency in Microsoft Word and Excel.
• Recipe software knowledge.
• Ability to maintain established culinary standards.
• Completed prior health and safety certificates.

The First Group