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Commis III

Posted Date 17 hours ago(16/02/2026 09:33)
Job ID
2026-7701
Department
Culinary
Job Location
The First Collection - Business Bay

Overview

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.

 

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.

 

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 Description

Commis 3 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 3 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 no limited to, fridges, freezers, counter tops and stove tops
  • Ensure that station opening and closing procedures are carried out to standard
  • 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 the 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
  • Other reasonable duties as required

Desired Skill & Expertise

 

Business Acumen

·         Articulates Wyndham Worldwide’s or Business Unit’s mission, vision, core values, business priorities and strategic goals

·         Demonstrates in-depth knowledge about Wyndham Worldwide’s or Business Unit’s products, customers, markets & transaction systems

 

Building Trust

·         Demonstrates system integrity consistently, fairly and is honest with members about what can and can’t be done in relation to member

·         Takes personal responsibility for establishing, agreeing to, and keeping performance related commitments

·         Is reliable, consistent and focuses on the positive, makes self-available when needed to perform additional tasks

·         Openly acknowledges others for their contributions

 

Communication

·         Demonstrates understanding of critical issues and points in the message

·         Seeks to understand others and learn through listening

·         Exhibits a positive manner at all times in talking to customers or colleagues

 

Count On Me!

·         Articulates the needs and expectations of internal and external customers

·         Handles customer complaints effectively and efficiently

·         Builds and maintains effective relations with customers (internal /external)

·         Articulates the underlying need of the customer’s request

·         Listens and seek feedback proactively from the customer

 

Driving Results

·         Produces high quality work products/services as measured by the customer

·         Knows what is expected and delivers on promise

·         Takes pride in own work

·         Takes responsibility to address customer needs and resolve customer issues

·         Takes responsibility to surface and escalate customer needs and wants to management teams

 

Innovation

·         Does not give up easily when things become difficult

·         Shares thoughts / new ideas

·         Looks proactively for opportunities to embrace changes and move forward business objectives

·         Displays tolerance, respect and acceptance for changes

·         Accepts change initiatives and effectively modifies behavior to meet new guidelines

 

Leadership Effectiveness

·         Aligns to organizational / area directions

·         Makes a visible effort to manage stress

·         Is able to adapt to different working environments

·         Shares skills and knowledge to enhance others’ talents and skills

·         Contributes a fair share of work and fulfills the role of a team member

·         Participates in team activities and contributes ideas

·         Works collaboratively with others

 

Valuing Diversity

·         Monitors others’ reactions to comments or choice of words by observing nonverbal cues, such as facial expressions or body language

·         Corrects behaviors by responding to the reactions of others

·         Tries to react objectively to other people’s ideas, regardless of personal views

 

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