Sous Chef - All-Day Dining

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.

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 Sous Chef – All-Day Dining is responsible for assisting in the management and operation of the hotel’s all-day dining restaurant kitchen. This role ensures the preparation, presentation, and consistency of all dishes across breakfast, lunch, dinner, and buffet service. The Sous Chef supports the Executive Sous Chef in supervising staff, controlling costs, maintaining food quality, and upholding hygiene and safety standards.

• Oversee daily kitchen operations for the All-Day Dining restaurant, ensuring smooth and timely service.

• Supervise food preparation and presentation to maintain consistency and high quality in line with brand standards.

• Assist in developing seasonal menus, buffet presentations, and à la carte dishes.

• Monitor portion control, stock rotation, and food cost to maximize profitability.

• Ensure compliance with HACCP and all food hygiene and safety regulations.

• Coordinate with other kitchen outlets and sections (pastry, cold kitchen, etc.) for smooth service.

• Lead and supervise chefs de partie, commis, and other kitchen staff in the All-Day Dining section.

• Train and mentor junior staff to ensure skill development and consistency in performance.

• Prepare staff schedules and allocate tasks for efficient operation.

• Motivate the team to deliver exceptional service, especially during peak hours.

• Assist in preparing food cost reports, wastage control records, and inventory updates.

• Monitor supply levels, place requisitions, and ensure proper storage of ingredients.

• Support the Executive Sous Chef in managing budgets, cost control, and labor efficiency.

• Participate in menu tastings, quality checks, and guest feedback sessions.

• Minimum 5–6 years of kitchen experience in a 5 star hotel, including at least 2 years in a supervisory role in an All-Day Dining or buffet-style restaurant.

• Strong knowledge of international cuisines, buffet layouts, and high-volume operations.

• Proven experience in menu planning and cost control.

• Familiarity with HACCP standards and kitchen safety regulations.

• Ability to lead, train, and develop a multicultural team.