Commis II(Pastry)

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 

• Review the daily production sheets with demi or chef de partie or Junior 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 not 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.
• Ensure Stock Rotation (FIFO) is practiced.
• Operate all kitchen equipment and conduct them with safety in mind at all times.
• Ensures 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 chef de partie or sous chef 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.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Ensure cleaning schedule is followed.
• Always do the line check
• Kitchen log book to be filled out.
• Run the section with great confidence and sense of urgency.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the chef de partie of the section.
• Key relationship with the executive chef and sous chefs.
• Daily data collection and reporting of issues as they arise.
• Dried goods and other food related items to be stored properly.
• Understand and apply the principal of HACCP program.

• A minimum of 2+ years experince in pastry/bakery is essential.
• Demonstrates initiative at all the times.
• 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.
• Basic knowledge of the kitchen tools and utensils in order to perform the specific tasks.
• Knowledge of basic food hygiene is preferred.
• Develop and maintain positive working relationships with others and support team to reach common goals.
• To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
• To provide friendly, courteous and professional service at all times.