Executive Chef - Outlet (Casual Dining)

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 257,000 - 331,000; Full time

Job summary

A luxury resort in Ras al-Khaimah is seeking an Executive Chef for its Culinary team. Responsibilities include managing daily kitchen operations, creating menus, and leading kitchen staff. The ideal candidate will have over 10 years of supervisory culinary experience and a strong understanding of diverse cooking styles. This role offers an exciting opportunity to shape a new culinary experience in a premium resort environment.

Qualifications

• 10 years’ culinary experience in a supervisory position.
• Extensive knowledge of diverse cooking styles and techniques.
• Proven experience in managing diverse cooking styles.

Responsibilities

• Manage kitchen’s daily operations within budget.
• Create monthly and seasonal menus with restaurant manager.
• Supervise and lead kitchen staff to achieve department goals.
• Monitor industry trends to adjust menus and pricing.

Skills

Diverse cooking styles

Team management

Collaboration with brand partners

Education

Culinary training or degree

Job description

About Wynn Al Marjan Island: On schedule to open in the United Arab Emirates in early 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 – Outlet (Casual Dining) to join the resort’s Culinary team.

The Primary Duties And Responsibilities Of This Role Are

• 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.
• Manage the staff roster.
• Provide supervision, direction, and leadership to kitchen staff to achieve department goals.
• Make decisions about staff hiring.
• 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.
• Oversee kitchen administration.
• Continuously improving health and safety standards.
• Accept any other duties and responsibilities assigned by the Executive Chef.

About You

The ideal candidate for this position will have the following experience and qualifications:

• Extensive knowledge of diverse cooking styles and techniques.
• Minimum of 10 years’ culinary experience in a supervisory position.
• A culinary training or degree is preferred.
• Proven experience in managing diverse cooking styles and techniques.
• Strong ability to work with brand partners to create collaborative culinary experiences.