Commis I

Overview

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com  About Ciel Dubai Marina, Vignette Collection:

Ciel Dubai Marina, Vignette Collection is a lifestyle luxury hotel located in the Dubai Marina district of Dubai, United Arab Emirates. Standing at 377 meters, Ciel is the tallest hotel in the world boasting 1,004 guestrooms featuring floor-to-ceiling panoramic glass windows, eight dining destinations, three outdoor swimming pools including one of the world's highest infinity pools, a luxury spa, and a state-of-the-art gymnasium. Designed by award-winning architects Norr, the skyscraper is a global symbol of modern engineering and luxury. Ciel is strategically located at the gateway to Dubai Marina, offering direct access to key tourist attractions, beaches, retail centres, and transport networks. The property was developed by The First Group, a renowned UAE-based global property investment firm and is part of IHG Hotels & Resorts’ Vignette Collection. Discover more at https://www.vignettecollectionhotels.com/cieldubai

Job Description

Commis I should demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time, have strong desire to improve skills and knowledge and produce own work in accordance with deadlines. Commis is responsible for preparation and service of hot and cold dishes, for the section, for ordering and stock rotation where necessary.

• 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 not limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out according to the standards.
• 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 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.

Desired Skill & Expertise

• 2+ years experience in western Kitchen.
• Demonstrate initiative at all times.
• Strong desire to improve on skills and knowledge.
• Ability to produce own work in accordance with a deadline.
• Ability to produce own work in accordance with deadline.
• Should understand how to read recipes and a good knowledge of cooking.
• A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
• Strong interpersonal and problem solving abilities.
• Good practical, operational and adequate administrative skills.