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

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.
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.

Junior Sous Chef - Pastry