Japanese Sous Chef – Fine Dining & Luxury Resort

Wynn Al Marjan Island; United Arab Emirates; On-site; AED 167,000 - 234,000; Full time

Benefits offered by this job

Healthcare package

Leave policy

Incentive programs

Job summary

Wynn Al Marjan Island is seeking a Sous Chef – Japanese to lead the Japanese kitchen in our luxury resort. You will ensure authentic, high‑quality dishes, oversee daily operations, and develop seasonal menus in collaboration with the Executive Chef.

The role requires 5–8 years of culinary experience with strong leadership, HACCP knowledge, and a passion for delivering exceptional guest experiences in a high-end environment. A competitive Dirhams salary and comprehensive benefits are offered.

Qualifications

• Minimum 5–8 years of culinary experience with 2+ years in a supervisory Sous Chef role.
• Advanced knowledge of Japanese cuisine, traditional and contemporary techniques.
• Experience in menu development, recipe standardization and seasonal offerings.
• Experience in luxury hospitality or Michelin/Forbes‑rated settings preferred.

Responsibilities

• Oversee daily operations of the Japanese kitchen to ensure efficiency and consistency.
• Prepare and present dishes to the highest standards of quality and authenticity.
• Develop seasonal menus, weekly specials, and promotional offerings with the Executive Chef.
• Monitor food costs, inventory, purchasing, and waste reduction.
• HACCP, hygiene, and sanitation standards across all kitchen areas.
• Lead, train, and motivate the kitchen team with a focus on development.
• Deliver exceptional guest experiences and address special requests promptly.
• Foster a positive team culture and ensure compliance with policies.

Skills

Culinary leadership

Fine dining Japanese

Menu development

Food cost control

HACCP compliance

Staff training

Guest service

Education

Culinary diploma

Culinary degree

Job description

Wynn Al Marjan Island is seeking a Sous Chef – Japanese to lead the Japanese kitchen in our luxury resort. You will ensure authentic, high‑quality dishes, oversee daily operations, and develop seasonal menus in collaboration with the Executive Chef.

The role requires 5–8 years of culinary experience with strong leadership, HACCP knowledge, and a passion for delivering exceptional guest experiences in a high-end environment. A competitive Dirhams salary and comprehensive benefits are offered.