Commis III

Soluna Restaurants & Beach Club 

Located on Palm Jumeirah, Soluna Beach Club offers a tranquil escape with warm hospitality and stunning beachfront experiences. Combining the calming sound of ocean waves with lively family gatherings, the club’s earthy decor and open architecture create a welcoming atmosphere. With a fresh Greek-Mediterranean restaurant and an artisanal bakery, Soluna provides the perfect sanctuary for those seeking relaxation or quality time with loved ones. Elevated living and unforgettable moments await at this beachfront haven.

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

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner.
• Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues.
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Be responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board to figure out re-change of any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to next shift.
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

• Demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time.

• Strong desire to improve on skills and knowledge.

• Preparation and service of hot and cold items.

• Ability to produce own work in accordance with deadline.

• Strong interpersonal and problem solving abilities
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Ensure adherence to quality expectations and standards.