Executive Sous Chef - Employee Dining

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

Job summary

A premier hospitality destination in the UAE is seeking an Executive Sous Chef. This role involves overseeing kitchen operations, developing menus, and ensuring food quality and safety. Candidates should have a culinary degree or training, a minimum of 10 years of experience in supervisory roles, and strong leadership and organizational skills. A competitive salary and excellent benefits package are offered as part of this exciting opportunity.

Benefits

Attractive salary

Healthcare package

Life insurance

Incentive programs

Qualifications

• 10+ years of culinary experience in a supervisory position required.
• Strong ability to manage diverse cooking styles and techniques.
• Experience in culinary operations for high-end dining establishments.

Responsibilities

• Oversee daily kitchen operations ensuring efficient service delivery.
• Lead development of monthly and seasonal menus.
• Uphold rigorous standards for food quality and safety.

Skills

Culinary knowledge

Leadership skills

Communication skills

Organizational skills

Education

Culinary training or degree

Secondary school graduate

Tools

MS Office

Job description

Job Description

Wynn Al Marjan Island, scheduled to open in the United Arab Emirates in Spring 2027, is an opulent beachside destination for discerning guests. Located less than 50 minutes from Dubai International Airport, this integrated resort offers 1,530 rooms and suites, 22 restaurants and lounges, a theatre, nightclub, and a five‑star spa. It is currently under construction on a picturesque island that curves into the Arabian Gulf.

About The Position

Wynn Al Marjan Island is seeking an Executive Sous Chef to join the resort’s Wynn Oasis team.

Responsibilities

• Oversee daily kitchen operations across all venues, ensuring cost‑effective and efficient service delivery within budget.
• Optimize resource usage and equipment capacity to meet high‑volume demands.
• Lead the development of monthly and seasonal menus in partnership with venue managers, tailored to employees’ preferences and operational goals.
• Maintain rigorous standards for food quality, taste, and presentation across all outlets.
• Set and monitor food quality benchmarks to ensure consistency and excellence.
• Uphold strict hygiene and sanitation protocols across all kitchen areas and equipment.
• Drive continuous improvement in health and safety practices, ensuring full regulatory compliance.
• Supervise and mentor kitchen employees, fostering a culture of accountability and culinary excellence.
• Manage kitchen administration, including inventory, procurement, and reporting.
• Prepare and present operational reports to senior management, highlighting performance, challenges, and opportunities.
• Support cross‑functional initiatives and accept additional responsibilities as assigned by the Executive Chef.
• Address guests’ requests and handle complaints promptly and to their satisfaction.
• Provide feedback on guests’ recommendations and share their ideas with employees and management.
• Provide supervision, direction, and leadership to kitchen employees to achieve department goals.
• 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 employees’ wages accordingly.
• Suggest creative ideas to enhance the kitchen’s image and offering.

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 employees to ensure optimal performance.
• Good communication and interpersonal skills.
• Ability to communicate clearly and effectively with employees 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.

Benefits

We offer an attractive salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we provide an excellent leave policy, a healthcare package, life insurance, incentive programmes, 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.