Japanese Sous Chef — Fine Dining, Luxury Resort

Wynn Al Marjan Island; Dubai; On-site; AED 279,000 - 446,000; Full time

Benefits offered by this job

Health care package

Excellent leave policy

Incentive programs

Employee benefits

Job summary

Wynn Al Marjan Island seeks a Sous Chef – Japanese to lead the Japanese kitchen within a luxury resort. You will drive quality, authenticity, and presentation across all dishes, while partnering with the Executive Chef on seasonal menus and promotions.

The role requires 5–8 years of culinary experience, strong leadership, and deep knowledge of Japanese cuisine. You will ensure strict HACCP compliance, inventory control, and exceptional guest service in a fast-paced, high-end setting.

Qualifications

• 5–8 years of culinary experience in fine dining or luxury hospitality.
• Supervisory or Sous Chef experience in a Japanese restaurant or luxury hotel.
• Strong knowledge of Japanese cuisine, techniques, ingredients, and presentation.

Responsibilities

• Oversee daily operations of the Japanese kitchen, ensuring workflow, consistency, and standards.
• Prepare and present dishes to the highest quality, authenticity, and visual appeal.
• Develop seasonal menus, weekly specials, and promotions with the Executive Chef.
• Monitor food costs, inventory, purchasing, and waste reduction.
• Maintain HACCP, food safety, and sanitation across all kitchen areas.
• Lead, train, coach, and motivate kitchen staff to uphold culinary standards.
• Deliver exceptional guest experiences by accommodating special requests and feedback.
• Foster a positive team culture and support sustainability initiatives.

Skills

Leadership

HACCP knowledge

Organizational skills

Communication

Guest service

Problem solving

Japanese cuisine

Education

Culinary diploma or equivalent

Job description

Wynn Al Marjan Island seeks a Sous Chef – Japanese to lead the Japanese kitchen within a luxury resort. You will drive quality, authenticity, and presentation across all dishes, while partnering with the Executive Chef on seasonal menus and promotions.

The role requires 5–8 years of culinary experience, strong leadership, and deep knowledge of Japanese cuisine. You will ensure strict HACCP compliance, inventory control, and exceptional guest service in a fast-paced, high-end setting.