Chef de Partie

About The First Collection:
The First Collection represents a new era of urban lifestyle resorts, delivering a unique blend of hospitality across Dubai’s vibrant landscape. Known for merging modern sophistication with authentic Dubai charm, The First Collection is where exceptional service meets innovative design. Each hotel in the portfolio offers bespoke experiences, including exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beachside relaxation, as well as serene city escapes that reflect Dubai’s dynamic energy. As part of The First Group, a leader in award-winning hospitality and real estate developers in Dubai, The First Collection is more than a hotel brand—it’s an immersive journey into the heart of Dubai.

About The First Collection Marina:
Nestled in Dubai Marina, The First Collection Marina provides a chic urban escape with stunning views and premium facilities with 493 guest rooms and suites. Guests can relax in the rooftop pool, rejuvenate at the spa, and enjoy exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, encompassing both dining and beach club experiences. Ideal for travellers seeking a relaxed yet lively stay, this hotel captures the spirit of Dubai Marina.

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

Job Summary:

As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, overlook that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are being followed adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements, making sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires the training of junior chefs and always lead by example, so great multitasking abilities whilst performing regular duties will be expected from you.

JOB DUTIES

• Lead the junior team on your section and ensure Company standards are upheld.
• Support past MasterChef winners and finalists during their residencies in the outlet.
• Assist the Senior Chefs in menu tastings for customers interested special menus for different events (corporate dinners, birthday parties, buyouts etc.) 
• Train new and existing junior kitchen staff on daily basis in a clear and accessible manner.
• Ensure that food that leaves the kitchen is of highest quality and standards and is in correct portions, presentation, and temperature and that all dishes are executed with finesse and consistency.
• Oversee the preparation, cooking, and presentation of dishes in the kitchen 
• Maintain order, discipline, and cleanliness in the kitchen during working hours, ensure all stations are neat and maintained daily.
• Appropriately follow up on tasks within the kitchen and assign basic responsibilities to Demi’s and Commis and set timelines and guidelines for the tasks needed.
• Maintain a detailed knowledge of the full menu and be able to explain dish descriptions, discern from allergens or dietary restrictions when needed, ensuring safety measures, and adjusting the modifiers that can be used following the instructions of Senior Chefs.
• Check stocks on regular basis, report shortage or missing ingredients/items to the Senior Chefs.
• Check the quantity and quality of received supplies, raise the alarm to Sr Chefs in case of discrepancies.
• Record temperatures of kitchen appliances and food and keep up to date the kitchen temperature logs on daily basis (chiller, cooking, cooling, reheating, and defrosting).
• Carry out daily checks for food labelling/ dating and storage ensure good kitchen practices.
• Maintain high standards of personal hygiene, clean uniform and overall camaraderie and make sure all junior members are always presentable to be in guest view.
• Instruct and lead junior chefs through their daily requirements in food preparations and make sure they meet their daily goal.
• Carry out opening and closing procedures of the kitchen (SOPs per station and shift) and monitor that junior staff completes and follow their duties daily.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to the Senior Chefs.
• Attend training sessions as and when required.
• Ensure proper care and security of restaurant equipment, stock, and furniture.
• Keep costs minimum by efficient and responsible use of resources such as electricity, water, linen, stationery, cleaning materials, cutlery, glassware, and other equipment.
• Work in a mindful way, ensuring minimum wastage, breakage and spoilage and making sure is recorded and logged daily on paper.
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients, and ending with the finished dish which leaves the kitchen door.
• Make sure that the professional equipment is in good conditions and signal to your supervisors of any malfunction before it affects the staff or the clients.
• Estimate the necessary time needed for each dish, and the time spent when preparing different meals, perfectly organize your section so that every minute is used wisely, avoiding delays, or wasted time that affects the customers.
• Have great communication skills, you MUST be in constant communication with all Senior Management well as with the kitchen staff, food providers, technicians, etc.
• Maintain a positive and professional approach with co-workers and customers.
• Adhere to all TFG company and Millennium Place hotel policies and procedures.
• Treat your co-workers fairly and take a personal interest in knowing all culinary teammates.
• Oversee and report of all stewards and their activities within the culinary department.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
• Be able to work with minimal supervision and be able to produce quality product in a timely and efficient manner for the guests or staff.

• Culinary Skills: A strong understanding of cooking techniques and presentation styles. 
• Leadership & Management: The ability to lead a team and manage day to day operations. 
• Communication Skills.
• Organization & Planning .
• Creativity.
• Food Safety & Sanitation.