Commis I

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 Commis I is responsible for preparing and cooking a variety of food items in accordance with the hotel’s quality standards. This role involves assisting senior chefs in the kitchen, maintaining hygiene standards, and ensuring that all food is prepared to the highest quality. The Commis I will have the opportunity to develop culinary skills and gain experience in various kitchen sections.

• Prepare and cook food items as directed by the Chef de Partie or other senior chefs.
• Assist in the preparation of ingredients, including washing, chopping, and marinating.
• Follow recipes and presentation specifications.
• Support the Chef de Partie in daily kitchen operations.
• Assist in the mise en place (preparation of ingredients) for service.
• Carry out tasks in various sections of the kitchen as required.
• Maintain cleanliness and organization of the work area, including equipment and utensils.
• Adhere to food safety and sanitation guidelines, ensuring a clean and safe working environment.
• Participate in the regular cleaning schedule of the kitchen and storage areas.
• Assist in the receiving and storage of deliveries, ensuring proper stock rotation (FIFO).
• Monitor and report any inventory shortages or quality issues to the Chef de Partie.
• Actively seek opportunities to learn new skills and techniques under the guidance of senior chefs.
• Attend training sessions and workshops to improve culinary knowledge and skills.
• Show enthusiasm and willingness to take on new challenges.
• Ensure that all food prepared meets the hotel’s quality standards.
• Consistently follow recipes, portion sizes, and presentation guidelines.
• Report any discrepancies or issues with food quality to the Chef de Partie.
• Work effectively as part of the kitchen team, communicating clearly and respectfully with colleagues.
• Assist other kitchen sections as needed during peak service times.
• Participate in team meetings and contribute to a positive kitchen environment.

• Previous experience as a Commis or in a similar role in a hotel is preferred.
• Basic culinary skills and knowledge of food preparation techniques.
• Ability to work in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Basic understanding of food safety and hygiene practices.
• Willingness to learn and develop new skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Good communication skills and ability to follow instructions.