Sous Chef – Mediterranean Cuisine

The First Group; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

Join an iconic hospitality landmark at Ciel Dubai Marina with The First Group as a Sous Chef — Mediterranean Cuisine. Lead culinary operations, create exceptional Mediterranean dishes, and enjoy professional growth in a prestigious hotel setting. This dynamic role seeks a culinary professional passionate about authentic cuisine and exceptional guest experiences.

Qualifications

• Minimum 4 years of culinary experience, including 1-2 years as Sous Chef.
• Strong knowledge of Mediterranean ingredients and cooking techniques.
• Proven ability to manage a high-volume kitchen.

Responsibilities

• Assist the Chef de Cuisine in overseeing daily operations of the Mediterranean kitchen.
• Supervise culinary team to deliver high-quality Mediterranean dishes.
• Maintain food preparation, hygiene, and inventory standards.

Skills

Leadership

Communication

Efficiency

Multitasking

Job description

Overview

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.

Job Description

The Sous Chef – Mediterranean Cuisine supports the Chef de Cuisine in leading all culinary operations within the Mediterranean kitchen. This role is key to delivering fresh, seasonal, and authentically inspired Mediterranean dishes that reflect the diversity of coastal cuisines. The Sous Chef is responsible for supervising kitchen staff, ensuring consistent quality and presentation, maintaining hygiene standards, and assisting in menu development.

• Assist the Chef de Cuisine in overseeing the daily operations of the Mediterranean kitchen, ensuring smooth execution of service across all meal periods.

• Supervise and lead the culinary team to deliver consistently high-quality, flavorful dishes rooted in Mediterranean traditions, including Italian, Greek, Spanish, Levantine, and North African influences.

• Maintain exceptional standards of food preparation, presentation, and portion control.

• Contribute to the development of innovative, seasonal menus in line with guest preferences and the restaurant’s concept.

• Enforce strict hygiene and safety protocols in compliance with HACCP and local regulations.

• Manage inventory levels and ensure proper storage, handling, and rotation of ingredients.

• Assist in controlling food costs through efficient resource management and minimal wastage.

• Mentor, train, and motivate culinary staff, supporting their growth and performance.

• Collaborate with front-of-house teams to ensure seamless service and guest satisfaction.

• Take full responsibility for kitchen operations in the absence of the Chef de Cuisine.

• Participate in scheduling, performance reviews, and team development initiatives.

Desired Skill & Expertise

• Minimum 4 years of culinary experience, with at least 1–2 years in a Sous Chef role in a Mediterranean-focused kitchen.

• Strong knowledge of Mediterranean ingredients, cooking techniques, and regional dishes.

• 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.