Executive Sous Chef - Steakhouse

Wynn Al Marjan Island; United Arab Emirates; On-site; AED 120,000 - 160,000; Full time

Job summary

Wynn Al Marjan Island in the United Arab Emirates is seeking an Executive Sous Chef for the Steakhouse by Alain Ducasse to lead the resort's culinary team. You will design innovative high‑quality menus, ensure exceptional food preparation and presentation, and manage a large kitchen staff with training and inventory oversight.

The role requires at least 5 years in fine dining or luxury hospitality and demonstrated Michelin‑star restaurant experience, with a focus on ensuring quality and creative

Qualifications

• Minimum of 5 years of experience in fine dining or luxury hospitality.
• Proven experience managing Michelin‑star level restaurants.
• Strong ability to work with brand partners to create collaborative culinary experiences.

Responsibilities

• Design and develop innovative high‑quality menus reflecting trends and seasonal ingredients.
• Ensure最高 standards of food preparation and presentation.
• Lead, manage, and motivate the culinary team to achieve high performance.
• Conduct regular training to ensure staff are knowledgeable about best practices and safety protocols.
• Supervise daily kitchen activities and oversee inventory, supplies and equipment.
• Maintain health and safety compliance and implement cleaning routines.

Skills

Menu design

Team leadership

Quality control

Michelin experience

Job description

About the Position

Wynn Al Marjan Island is currently seeking an Executive Sous Chef for the Steakhouse by Alain Ducasse to join the resort's culinary team.

The primary duties and responsibilities of this role include:

• Assist in designing and developing innovative high‑quality menus that reflect the latest culinary trends and seasonal ingredients.
• Ensure the highest standards of food preparation and presentation.
• Incorporate locally sourced and sustainable ingredients to enhance menu offerings.
• Lead, manage, and motivate the culinary team to achieve high performance.
• Conduct regular training sessions to ensure staff are knowledgeable about best practices and safety protocols.
• Schedule and supervise daily activities of the kitchen staff.
• Foster a positive and collaborative work environment, encouraging teamwork and professional development.
• Oversee daily operations of the fine dining kitchen, ensuring efficiency and productivity.
• Maintain and manage inventory of ingredients, supplies, and equipment.
• Ensure proper maintenance and use of all kitchen equipment and coordinate with maintenance for timely repairs.
• Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
• Conduct regular inspections to identify and address any potential safety hazards.
• Implement and enforce proper cleaning routines for all kitchen areas and equipment.
• Develop and update health and safety policies and procedures as needed.
• Collaborate with the restaurant management team to plan and execute successful dining experiences.
• Communicate effectively with other departments to coordinate activities and resolve any issues.
• Provide regular updates to the Executive Chef on the status of culinary operations.
• Participate in departmental meetings to discuss operational improvements and address concerns.
• Conduct regular inventory checks and manage stock levels to prevent shortages.
• Monitor and control costs related to culinary operations, ensuring budget adherence.
• Implement measures to reduce waste and improve efficiency.
• Assist in preparing and managing the culinary budget, ensuring cost‑effective use of resources.
• Continuously strive for culinary excellence by incorporating the latest trends and techniques.
• Develop and implement innovative culinary concepts that set the standard for quality and creativity in the industry.
• Ensure that all dishes reflect the highest standards of taste, texture, and visual appeal.
• Foster a culture of innovation within the culinary team, encouraging creativity and experimentation.

About You

• Minimum of 5 years of experience in a similar role within fine dining or luxury hospitality.
• Proven experience managing Michelin‑star level restaurants.
• Strong ability to work with brand partners to create collaborative culinary experiences.
• Experience managing large teams and overseeing culinary operations for high‑end dining establishments.

This role is crucial for delivering exceptional culinary experiences at Wynn Al Marjan Island, ensuring that all fine dining operations are supported by top‑tier food and service.