Dim Sum Production Sous Chef — Lead a 5-Star Kitchen

Wynn Al Marjan Island; Dubai; On-site; AED 312,000 - 469,000; Full time

Benefits offered by this job

Healthcare package

Leave policy

Job summary

Wynn Al Marjan Island is seeking a Sous Chef - Dim Sum Production Kitchen to join the Culinary team in a premier UAE resort environment. You will oversee the Dim Sum production area, lead a team, and ensure consistency with established recipes and quality standards.

Responsibilities include menu development, cost control, and inventory management, while maintaining HACCP and safety regulations. The role requires strong leadership, excellent communication, and a minimum of 8 years in a 5-star

Qualifications

• Secondary school diploma or equivalent; culinary qualification preferred.
• Minimum 8 years in a 5-star kitchen incl. Dim Sum production.
• Strong leadership and communication skills with ability to guide team.
• Willingness to work shifts and 18+ years of age.

Responsibilities

• Oversee daily operations of the Dim Sum Production kitchen to ensure efficiency and standards.
• Monitor resource use and optimize equipment, ingredients, and inventory.
• Develop weekly menus, monthly promotions, and seasonal offerings with the Executive Chef.
• Ensure dishes meet recipes, quality, and presentation guidelines.
• Lead, coach, and support kitchen team to maintain high performance and teamwork.
• Maintain cleanliness and hygiene per HACCP and safety regulations.
• Address guest requests and feedback to enhance dining experience.
• Carry out additional duties as assigned by Executive Sous Chef or Executive Chef.

Skills

Dim Sum Production

Leadership

Cost control

Kitchen management

Education

Secondary school diploma

Culinary qualification preferred

Tools

Kitchen equipment familiarity

Job description

Wynn Al Marjan Island is seeking a Sous Chef - Dim Sum Production Kitchen to join the Culinary team in a premier UAE resort environment. You will oversee the Dim Sum production area, lead a team, and ensure consistency with established recipes and quality standards.

Responsibilities include menu development, cost control, and inventory management, while maintaining HACCP and safety regulations. The role requires strong leadership, excellent communication, and a minimum of 8 years in a 5-star