Found in the city's iconic Dubai Marina, The First Collection Marina features 493 stylish rooms and suites, many boasting breathtaking maritime views, while its top-notch facilities and amenities include a rooftop pool, in-house spa, and a 24-hour gym. The hotel offers signature dining experiences, stellar service, and modern amenities. Our hotel is steps away from Dubai Marina’s waterfront promenade and The Walk at JBR, while neighbouring attractions can be quickly accessed with our shuttle service. Additionally, guests get exclusive access to Soluna Restaurants and Beach Club, on the Palm Jumeirah.
The First Collection Marina is part of The First Collection portfolio, an award-winning brand embodying authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with their own character, transcend conventional stays, offering immersive experiences designed for genuine connections.
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with The First Collection Marina.
- 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.
- 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.
