Chef De Partie

About The First Collection Business Bay

In the heart of Dubai’s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai’s most vibrant areas.

The First Group Hospitality is a Dubai‑headquartered, full‑service hospitality management company specializing 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, optimize revenue, and maximize 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 optimization, 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.

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Effectively monitor the daily operations of the respective given area within your respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience.

• 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…