Soluna Restaurants & Beach Club
Located on Palm Jumeirah, Soluna Beach Club offers a tranquil escape with warm hospitality and stunning beachfront experiences. Combining the calming sound of ocean waves with lively family gatherings, the club's earthy decor and open architecture create a welcoming atmosphere. With a fresh Greek-Mediterranean restaurant and an artisanal bakery, Soluna provides the perfect sanctuary for those seeking relaxation or quality time with loved ones. Elevated living and unforgettable moments await at this beachfront haven.
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
The Demi Chef de Partie supports the Chef de Partie in the daily kitchen operations by preparing and cooking food to the highest standards of quality, presentation, and hygiene. This role requires a solid foundation of culinary skills, attention to detail, and the ability to work efficiently in a fast-paced hotel environment.
- Assist the Chef de Partie in the preparation, cooking, and presentation of food items
- Ensure assigned kitchen section operates smoothly during service
- Prepare mise en place in accordance with production plans and standard recipes
- Maintain consistent food quality, portion control, and presentation standards
- Supervise and guide Commis Chefs as required
- Ensure strict adherence to food safety, hygiene, and sanitation standards
- Assist with stock control, proper storage, and rotation of food items
- Minimize food waste and report shortages or quality issues
- Maintain cleanliness and organization of workstations and equipment
- Comply with hotel policies, health and safety regulations, and HACCP standards
- Culinary diploma or equivalent professional qualification preferred
- Minimum 2-3 years of experience as a Commis I in a hotel or professional kitchen environment
- Good knowledge of basic cooking techniques and kitchen operations
- Ability to work well under pressure during busy service periods
- Strong teamwork and communication skills
- Attention to detail and commitment to quality
- Willingness to learn and develop culinary skills
