Commis III - Pastry Intern

Overview:
Comprising of The First Group's award-winning hotels and restaurants, The
First Collection is an innovative lifestyle brand offering exciting
hospitality services and unforgettable dining experiences.
The First Collection's portfolio of five operational hotels are renowned for
their world-class service and cutting-edge amenities designed to ease guests
into their stay. The First Collection at JVC opened in September ‎2021 and is
the first branded and managed hotel under the group. Grand Heights Hotel
Apartments, offers comfortable studios and one-bedroom apartments in the heart
of the city, and is owned and managed by The First Collection. Bringing to the
market a range of franchised properties, the group also manages TRYP by
Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham
Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime
location and is a franchise of The Ascott Limited.

The First Collection's restaurants offer exceptional and original dining
experiences that focus on creating unique lifestyle-driven dining concepts
with a strong emphasis on quality and affordability. The rapidly growing
portfolio of restaurants, cafes and bars features a dynamic mix of homegrown
brands and recognised International franchises, including MasterChef, the TV
Experience - the world's first restaurant based on the global TV phenomenon.
With an emphasis on social dining, this exciting restaurant portfolio is
helping establish the collection of upscale and upper midscale hotels among
Dubai's hottest gastronomic and lifestyle destinations.

With ambitious growth plans in the years ahead , The First Collection will be
opening numerous upper scale hotels and a series of dining concepts throughout
Dubai.
Job Description:
* 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.
Desired Skill & Expertise:
*
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.