Chef De Cuisine - Executive Lounge

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 Chef de Cuisine – Executive Lounge is responsible for leading the culinary operations of the Executive Lounge, delivering a refined, personalized, and elevated dining experience for VIP guests and loyalty members. This role oversees menu planning, food preparation, team supervision, and ensures premium quality, consistency, and presentation of all food offerings throughout the day.

• Lead the daily kitchen operations of the Executive Lounge, including breakfast, afternoon tea, evening canapés, and bespoke à la carte service.

• Design and execute elegant and health-conscious menus tailored to the preferences of executive and long-stay guests, with attention to international and local tastes.

• Ensure all dishes meet the highest standards of taste, quality, presentation, and portion consistency.

• Train, mentor, and supervise the culinary team to ensure smooth service, professionalism, and adherence to hotel standards.

• Uphold rigorous hygiene, safety, and sanitation protocols in accordance with local health regulations and brand policies (e.g., HACCP).

• Maintain food cost targets through efficient inventory control, portion management, and waste reduction.

• Monitor stock levels and coordinate timely ordering of ingredients, ensuring freshness and quality at all times.

• Work closely with Lounge Hosts and F&B service teams to ensure seamless communication and guest satisfaction.

• Maintain all kitchen documentation, including temperature logs, cleaning schedules, and training records.

• Stay updated with culinary trends and guest preferences to introduce seasonal offerings and signature dishes.

• Proven experience as a Chef de Cuisine in a high-end Executive Lounge within a luxury hotel setting.

• Strong background in international and health-focused cuisine, with an emphasis on quality and guest personalization.

• 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.