Job Description

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry's 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 third-party hotel and asset management services.

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's 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's heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world's most exciting metropolis.

The Junior Sous Chef plays a critical role in the kitchen by assisting the Sous Chef with managing day-to-day kitchen operations. This role involves supervising kitchen staff, ensuring the quality and consistency of dishes, and maintaining a clean and organized kitchen. The Junior Sous Chef is also responsible for contributing to menu development and maintaining high standards of food safety and hygiene.

Assist the Sous Chef in overseeing the kitchen operations, including food preparation, cooking, and plating. Supervise and coordinate the activities of kitchen staff, ensuring efficient workflow and high standards of food quality. Take charge of the kitchen in the absence of the Sous Chef, managing the team and ensuring smooth operations. Prepare and cook a variety of dishes according to the hotel's standards and recipes. Ensure consistency in the quality, taste, and presentation of all dishes. Participate in the creation and development of new menu items, bringing creativity and innovation to the kitchen. Monitor the preparation and cooking of dishes to ensure they meet the hotel's quality standards. Regularly taste dishes to maintain consistent flavor and presentation. Ensure that portion sizes and presentation adhere to the hotel's guidelines. Maintain a clean, safe, and organized kitchen, ensuring compliance with food safety and hygiene regulations. Oversee the regular cleaning and sanitizing of kitchen equipment, workstations, and storage areas. Ensure that all kitchen staff adhere to proper food handling practices and sanitation standards. Assist in managing kitchen inventory, including ordering, receiving, and storing ingredients and supplies. Monitor stock levels and ensure proper rotation of ingredients to minimize waste. Work with the Sous Chef to manage food costs and reduce waste without compromising quality. Train and mentor junior kitchen staff, helping them to develop their culinary skills and knowledge. Provide guidance and feedback to kitchen staff, ensuring that they perform their duties to the highest standards. Encourage a positive and collaborative team environment, fostering a culture of continuous improvement. Work closely with the Sous Chef, Executive Chef, and other kitchen staff to ensure smooth and efficient kitchen operations. Communicate effectively with other departments, such as front-of-house staff, to coordinate service and ensure guest satisfaction. Participate in kitchen meetings and contribute ideas for improving efficiency and quality. Ensure that all dishes served meet or exceed guest expectations in terms of taste, presentation, and timeliness. Respond to guest feedback and work with the kitchen team to make improvements as needed. Support the kitchen team during service times, ensuring that dishes are prepared and delivered efficiently. Desired Skill & Expertise

Proven experience as a Chef de Partie or in a similar role, with strong culinary skills and knowledge. Culinary degree or equivalent professional training is preferred. Strong leadership abilities and experience in managing kitchen staff. Excellent knowledge of cooking techniques, kitchen operations, and food safety regulations. Ability to work under pressure and manage multiple tasks in a fast-paced environment. Creativity and a passion for culinary innovation. Strong communication and teamwork skills. Flexibility to work shifts, including evenings, weekends, and holidays.

Permanent Full-Time