Overview
Situated in Barsha Heights, TRYP by Wyndham Dubai is a vibrant urban retreat, with 650 rooms ranging from studios to premium suites. The hotel features a variety of amenities, including a gym, spa, co-working spaces, and multiple dining options, catering to both business and leisure travellers. Guests can also enjoy exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, offering both dining and beachside relaxation, blending city convenience with a tranquil retreat.
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. Finish
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
- Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine.
- Prepares and develops menus, recipe costing, training of dishes.
- Assists with training and developing.
- Communicate with restaurant manager for smooth running of front and back of the house.
- Responsible for maintaining a strong guest relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
- Monitor kitchen preventive equipment list. Manage culinary equipment list.
- Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
- Inspect and oversees the cleanliness and maintenance of all function space, public areas, and service areas.
- Responsible for monthly schedule and payroll for the outlet.
- Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
- Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
- Estimates and communicates daily production needs. Apply line check and MEP monitoring.
- Responds appropriately to guest needs during hours of operation.
- Ensure that internal communication are communicated with on a daily basis.
- Assess quality control of food production.
- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
- To project a pleasant and positive professional image to all contacts at all the times.
- Ability completes food inventory and ordering through system.
- Lead and support the junior members of the team through training.
- Implementation and monitoring of training matrix.
- Overseas all talent PRP.
- Seek own solutions to the minor obstacles that occur from time to time.
- Daily data collection and reporting of issues as they arise.
- Review the daily production sheets with Executive 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.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Operate all kitchen equipment and conduct them with safety in mind at all the times.
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
- 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.
- Make sure to log all information in the kitchen log book.
- Work as team. Assist other outlet when need help.
- Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.
Desired Skill & Expertise
- 2+ years experience as Chef De Partie in Pastry.
- Demonstrate initiative at all times.
- Ideally PIC Level trained.
- Strong desire to improve on skills and knowledge.
- Ability to produce own work in accordance with a deadline.
- Good leadership, training, motivation and communication skills.
- Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus.
- Committed to delivering a high level of customer service.
