Commis III Intern

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 

The Commis III Intern is an entry-level culinary trainee who supports the kitchen team while gaining practical experience in food preparation, kitchen operations, hygiene, and professional service standards within an exclusive luxury destination.

The role is designed to develop foundational culinary skills through hands-on training, departmental exposure, and guidance from experienced chefs.

Key Responsibilities

• Assist with basic food-preparation tasks under the supervision of senior kitchen team members.
• Wash, peel, cut, weigh, portion, label, and store ingredients as instructed.
• Support mise en place and help prepare the assigned kitchen section before service.
• Assist with basic cooking, plating, garnishing, and food-production duties when trained and authorized.
• Follow recipes, preparation instructions, portion standards, and presentation guidelines.
• Maintain a clean, organized, and safe workstation at all times.
• Clean and sanitize workstations, utensils, equipment, and preparation areas.
• Follow food-safety, hygiene, sanitation, health, and workplace-safety procedures.
• Assist with checking, labeling, storing, and rotating ingredients correctly.
• Support the culinary team during regular service, private functions, events, and special occasions.
• Handle ingredients, equipment, tools, and supplies carefully and responsibly.
• Report damaged equipment, food-quality concerns, shortages, hazards, or operational issues to the assigned supervisor.
• Assist with receiving, organizing, and storing kitchen supplies when required.
• Minimize food waste and follow proper waste-separation procedures.
• Work cooperatively with the culinary, Food and Beverage, Kitchen Stewarding, Stores, and Maintenance teams.
• Attend training sessions, demonstrations, briefings, evaluations, and learning activities.
• Maintain a professional appearance, positive attitude, and willingness to learn.
• Respect confidentiality regarding clients, private functions, menus, and organizational activities.
• Perform other reasonable duties assigned by the Chef de Partie, Sous Chef, or management.

• Current enrollment in or recent completion of a culinary, hospitality, food-service, or related training program.
• Previous kitchen experience is not essential, although practical exposure is an advantage.
• Basic interest in food preparation and professional culinary operations.
• Willingness to learn and follow instructions carefully.
• Basic communication skills in English; additional languages are an advantage.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.
• Physically fit and able to stand, walk, bend, and work for extended periods.