Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
At least 2 years of experience as a Chef de Partie in Pastry.
Ideally trained to PIC Level.
Ability to produce work in accordance with deadlines.
Ability to pay attention to detail and follow specified ingredients and measurements for menus.
Commitment to delivering a high level of customer service.
Responsibilities
Review daily and weekly written communications, reservations, rooming lists, and banquet event orders.
Prepare and develop menus, cost recipes, and train team members on dishes.
Assist with training and developing team members.
Communicate with the restaurant manager to support smooth front- and back-of-house operations.
Maintain guest relationships and ensure outlets and hotel departments execute meeting requirements effectively.
Monitor kitchen preventive-equipment lists and manage culinary equipment inventories.
Train and coach direct reports and talent through daily and monthly training plans.
Inspect and oversee the cleanliness and maintenance of function spaces, public areas, and service areas.
Prepare the outlet’s monthly schedule and payroll.
Manage stock rotation, direct purchasing, and expiry control for food products.
Apply food-and-beverage procedures, quality-presentation and service standards, product standards, and local health and sanitation requirements.
Estimate and communicate daily production needs and apply line checks and mise en place monitoring.
Respond to guest needs during operating hours.
Maintain daily internal communication and record information in the kitchen logbook.
Assess food-production quality control.
Liaise with all kitchen sections to ensure smooth and efficient service.
Complete food inventory and ordering through the relevant system.
Lead and support junior team members through training and implement and monitor the training matrix.
Oversee talent performance review processes.
Collect daily data and report issues as they arise.
Review daily production sheets with the Executive Chef when the Executive Chef is absent.
Prepare or delegate production of required food items according to standards and timelines.
Minimize overproduction and food waste through proper food rotation, labeling, and storage.
Operate kitchen equipment safely.
Handle, store, prepare, and serve food products in accordance with hotel and government food-safety guidelines.
Report deficiencies in kitchen-equipment functionality and food-product quality to the appropriate department.
Comply with safety regulations and maintain a clean and safe working environment through participation in the hotel health and safety program.
Follow required environmental policies and programs.
Assist other outlets when needed.
Work with the HACCP program to maintain compliance with hotel food-safety and local municipality requirements.
Desired Qualifications
Initiative in carrying out the role.
Strong leadership, training, motivation, and communication skills.
Strong desire to improve culinary skills and knowledge.
Overview
About The First Collection:The First Collection represents a new era of urban lifestyle resorts, delivering a unique blend of hospitality across Dubai’s vibrant landscape. Known for merging modern sophistication with authentic Dubai charm, The First Collection is where exceptional service meets innovative design. Each hotel in the portfolio offers bespoke experiences, including exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beachside relaxation, as well as serene city escapes that reflect Dubai’s dynamic energy. As part of The First Group, a leader in award-winning hospitality and real estate developers in Dubai, The First Collection is more than a hotel brand—it’s an immersive journey into the heart of Dubai.
About The First Collection at Jumeirah Village Circle:Located in the welcoming community of Jumeirah Village Circle, The First Collection at Jumeirah Village Circle, part of the Tribute Portfolio, is a stylish urban retreat with 491 rooms, providing a gateway to Dubai’s attractions. Guests can experience top amenities, from the award-winning Risen Café & Artisanal Bakery to an outdoor pool, gym, and spa. Exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beach club experiences enhances each stay, creating an unforgettable experience.
Job Description
Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine.
Prepares and develops menus, recipe costing, training of dishes.
Assists with training and developing.
Communicate with restaurant manager for smooth running of front and back of the house.
Responsible for maintaining a strong guest relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
Inspect and oversees the cleanliness and maintenance of all function space, public areas, and service areas.
Responsible for monthly schedule and payroll for the outlet.
Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
Estimates and communicates daily production needs. Apply line check and MEP monitoring.
Responds appropriately to guest needs during hours of operation.
Ensure that internal communication are communicated with on a daily basis.
Assess quality control of food production.
Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
To project a pleasant and positive professional image to all contacts at all the times.
Ability completes food inventory and ordering through system.
Lead and support the junior members of the team through training.
Implementation and monitoring of training matrix.
Overseas all talent PRP.
Seek own solutions to the minor obstacles that occur from time to time.
Daily data collection and reporting of issues as they arise.
Review the daily production sheets with Executive Chef when the first is not present.
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
Operate all kitchen equipment and conduct them with safety in mind at all the times.
Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
Compliance with all safety regulations of assigned tasks, and 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.
Work as team. Assist other outlet when need help.
Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.
Desired Skill & Expertise
2+ years experience as Chef De Partie in Pastry.
Demonstrate initiative at all times.
Ideally PIC Level trained.
Strong desire to improve on skills and knowledge.
Ability to produce own work in accordance with a deadline.
Good leadership, training, motivation and communication skills.
Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus.
Committed to delivering a high level of customer service.