Chef De Cuisine - 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.

We are seeking a talented and experienced Chef de Cuisine to lead our Pan Asian kitchen, delivering authentic and innovative culinary experiences. This role is responsible for the full management of the Pan Asian kitchen, including menu development, team leadership, cost control, and maintaining the highest standards of quality and hygiene.

• Oversee day-to-day operations, ensuring consistency and excellence in food quality, flavor, and presentation.

• Design and develop creative, seasonal menus that showcase a wide range of Pan Asian dishes, aligned with the hotel's concept and guest preferences.

• Lead, train, and inspire the culinary team to maintain high performance, teamwork, and continuous development.

• Enforce food safety, hygiene, and sanitation standards (e.g., HACCP) in line with local regulations and hotel policies.

• Monitor and control food costs through smart purchasing, portioning, inventory control, and waste reduction.

• Supervise the proper use, care, and maintenance of all kitchen equipment, coordinating repairs when necessary.

• Collaborate closely with the F&B service team to ensure seamless coordination and guest satisfaction.

• Prepare staff schedules and rosters based on operational needs and business forecasts.

• Conduct regular team briefings, training sessions, and performance reviews.

• Maintain accurate records including temperature logs, cleaning checklists, and inventory reports.

• Oversee stock levels and manage ordering to ensure availability of quality ingredients at all times.

• Proven experience as a Chef de Cuisine in a high-end Pan Asian or multi-Asian cuisine restaurant in a hotel.
• Strong expertise in authentic Pan Asian cuisines such as Japanese, Chinese, Thai, Korean, Vietnamese, or Southeast Asian fusion.
• Culinary degree or diploma from a recognized culinary institute preferred.
• Exceptional leadership and team management skills with a hands-on approach.
• Deep understanding of kitchen operations, cost control, hygiene standards (e.g., HACCP), and food safety regulations.
• Creative flair for menu design and food presentation.
• Ability to work under pressure and maintain consistency in a fast-paced environment.
• Excellent organizational, planning, and time management abilities.
• Strong communication and interpersonal skills, with the ability to collaborate effectively across departments.
• Fluency in English is required; knowledge of additional Asian languages is a plus.