Chef De Partie

Born in the heart of Dubai, The First Collection embodies a blend of authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with its own character, transcend conventional stays, offering immersive experiences designed for genuine connections. Adorned with contemporary elegance, our spaces beckon guests into a haven of warmth and style, all set against the vibrant backdrop of Dubai’s illustrious neighbourhoods. Each of our hotels serves as an urban retreat where the excitement of the city is complemented by serene moments at Soluna Restaurants and Beach Club on The Palm Jumeirah. Our guests are given access to a world of exclusivity, comfort, diverse dining, and private access to our beach club’s Mediterranean-inspired charm, seamlessly blending the essence of an unparalleled urban resort experience. 

As part of The First Group, the region’s pinnacle in award-winning lifestyle hotels and investment solutions, The First Collection stands as more than a hotel brand – it is a commitment, a passion, and a journey into Dubai’s finest.

KEY RESPONSIBILITES;

• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• basic knowledge of hotel ordering system
• To be fully aware of all menu item, their recipes, method of production and presentation standards.
• Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
• Assume duties of Junior Sous Chef in his/her absence.
• Demonstrate initiative at all times.
• Lead and support the junior members of the team.
• Strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline.
• Ability to train and develop junior staff.
• Seek own solutions to the minor obstacles that occur from time to time.
• To project a pleasant and positive professional image to all contacts at all the times.
• Daily data collection and reporting of issues as they arise.
• Review the daily production sheets with Junior Sous chef or Sous 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
• Actively participates in training of culinary skill to junior talent and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• 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.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.
• 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.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with culinary team on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always assist in line check.
• Run the section with great confident
• Sense of urgency
• Efficient distribution of task to below level.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the Sous Chef and Junior Sous Chef of the section
• Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef.
• Stock rotation, FIFO with proper date labelling as per local municipality regulations.
• Vegetables, dried goods and other food related items to be stored properly
• Be aware, embrace and implement HACCP rule and regulation
• Ideally PIC Level trained

• 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.
• At least 3+ years in a five-star international chain or similar upscale restaurant operation.
• Completed prior health and safety certifications.