Executive Chef - Greek Cuisine

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury resort located in Ras Al Khaimah is seeking an Executive Chef specializing in Mediterranean cuisine. The ideal candidate will have over 10 years of supervisory culinary experience, excellent leadership skills, and a strong ability to manage diverse cooking styles. This role involves managing daily kitchen operations, creating seasonal menus, and ensuring high food quality while adhering to health and safety standards. The position offers a competitive salary and benefits in a prestigious work environment.

Benefits

Attractive salary

Excellent leave policy

Healthcare package

Life insurance

Incentive programs

Qualifications

• Minimum of 10 years’ culinary experience in a supervisory position.
• Extensive knowledge of diverse cooking styles and techniques.
• Strong ability to work with brand partners.

Responsibilities

• Manage the kitchen’s daily operations efficiently.
• Create monthly and seasonal menus.
• Provide supervision, direction, and leadership to kitchen staff.

Skills

Leadership

Culinary experience

Communication skills

Organizational skills

Attention to detail

Education

Secondary School Graduate

Culinary training or degree

Tools

MS Office

Job description

Job Description

On schedule to open in the United Arab Emirates in Spring 2027, Wynn Al Marjan Island has been created as an opulent and entertaining beachside destination for discerning guests to play and relax. Located less than 50 minutes from Dubai International Airport, this integrated resort offering 1,530 rooms and suites, 22 restaurants and lounges, a theater, nightclub, and five-star spa is currently under construction on a picturesque island that gracefully curves into the Arabian Gulf.

About The Position

Wynn Al Marjan Island is currently seeking an Executive Chef – Mediterranean Cuisine to join the resort’s Culinary team.

Primary Duties and Responsibilities

• Manage the kitchen’s daily operations cost-effectively and efficiently within budget.
• Monitor consumption and maximize capacity of resources and equipment.
• Create monthly and seasonal menus in cooperation with the restaurant manager.
• Monitor the quality of dishes produced in the kitchen.
• Establish and monitor food quality goals.
• Ensure the kitchen and utensils are clean and hygienic.
• Prepare and present regular reports for management.
• Oversee kitchen administration.
• Continuously improving health and safety standards.
• Accept any other duties and responsibilities assigned by the Executive Chef.
• Deliver high-quality products to every guest.
• Address guests’ requests and handle complaints promptly and to their satisfaction.
• Provide feedback on guests’ recommendations and share their ideas with staff and management.
• Manage the staff roster.
• Provide supervision, direction, and leadership to kitchen staff to achieve department goals.
• Make decisions about staff hiring.
• Coach, motivate, counsel, and evaluate kitchen staff.
• Conduct departmental training and write operating procedures.
• Test and correct any deviations from kitchen procedures swiftly through on-the-job training.
• Assess food quality standards and arrange training sessions and refresher courses in coordination with the F&B Trainer.
• Promote a work environment where employees feel valued, appreciated, involved, equal, and safe.
• Monitor industry and market trends and propose adjustments to menus, pricing, and Team Member wages accordingly.
• Suggest creative ideas to enhance the kitchen’s image and offering.
• Interact with Department and Company Team Members and management professionally and positively.
• Attend department and inter-department meetings and share relevant information.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the Company policies and procedures and comply with the Code of Conduct.
• Remain well-mannered and well-groomed as per Department and Company standards.
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
• Participate in the Company recycling program and follow a strict discipline to reduce, re-use, and recycle wherever possible.

About You

• Secondary School Graduate.
• A culinary training or degree is preferred.
• Extensive knowledge of diverse cooking styles and techniques.
• Excellent leadership, management, and supervisory abilities.
• Ability to motivate, mentor, and guide team members to ensure optimal performance.
• Good communication and interpersonal skills.
• Ability to communicate clearly and effectively with staff and management.
• Strong organizational skills to manage inventory, schedules, and daily operations efficiently.
• Attention to detail to ensure cleanliness and compliance with health and safety standards.
• Proficiency with MS Office is preferred but not required.
• Minimum of 10 years’ culinary experience in a supervisory position.
• Proven experience in managing diverse cooking styles and techniques.
• Strong ability to work with brand partners to create collaborative culinary experiences.
• Experience in managing large teams and overseeing culinary operations for high-end dining establishments.
• A combination of indoor, office, and outdoor operations with a hands‑on approach.
• Able to work on shifts and be flexible regarding work schedules according to business demand.

Benefits

We offer an attractive salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer an excellent leave policy, a healthcare package and as well as life insurance, incentive programs, and other employee benefits. The result is a package that makes this role highly attractive to outstanding applicants seeking a career with Wynn Resorts, among the most renowned and celebrated brands in the global hospitality industry.