Sous Chef - Pan Asian Cuisine

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts’ prestigious Vignette Collection, is set to redefine luxury as the world’s tallest hotel. The First Group’s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Sous Chef – Pan Asian Cuisine supports the Chef de Cuisine in leading the day-to-day operations of the Pan Asian kitchen. This role is essential in maintaining culinary excellence, ensuring authentic and innovative Pan Asian dishes, upholding hygiene standards, and mentoring the culinary team. The ideal candidate has a strong foundation in Asian cuisine, a passion for quality, and the ability to lead with confidence and consistency.

• Assist the Chef de Cuisine in managing all operations of the Pan Asian kitchen, including lunch, dinner, special events.

• Supervise and coordinate the work of kitchen staff to ensure efficiency, accuracy, and consistency in preparation and presentation.

• Maintain high standards of food taste, quality, and presentation across all dishes, ensuring alignment with brand and guest expectations.

• Contribute to menu planning and development, bringing creativity and authenticity to Pan Asian offerings (e.g., Japanese, Thai, Chinese, Korean).

• Enforce hygiene and food safety regulations in accordance with HACCP and local guidelines.

• Monitor inventory levels, manage stock rotation, and assist in ordering to ensure availability of high-quality ingredients.

• Support in cost control efforts by managing portion sizes, reducing waste, and ensuring proper food storage and usage.

• Train and mentor team members to promote skill development, morale, and team cohesion.

• Collaborate with service teams to ensure smooth coordination between kitchen and dining areas.

• Take charge of kitchen operations during the absence of the Chef de Cuisine.

• Assist with scheduling, staff evaluations, and disciplinary matters as required.

• Minimum 4 years of culinary experience with at least 2 years in a Sous Chef role within a Pan Asian or multi-Asian cuisine environment.
• Strong working knowledge of authentic Asian cooking techniques, ingredients, and presentation styles.
• Comprehensive knowledge of international cuisines and modern cooking techniques.
• Proven ability to manage a high-volume kitchen operation in a hotel or resort setting.
• Strong leadership and communication skills.
• Hands-on approach with a focus on quality and efficiency.
• Ability to multitask, stay organized, and perform under pressure.