Lobby Lounge Sous Chef — Lead, Create & Elevate Dining

Wynn Al Marjan Island; United Arab Emirates; On-site; AED 90,000 - 130,000; Full time

Job summary

Wynn Al Marjan Island is seeking a Sous Chef to lead the Lobby Lounge kitchen in a 5-star environment. You will oversee daily operations, ensure culinary standards, and manage inventory and staff with leadership and guest-focused service.

Responsibilities include menu development with the Executive Chef, maintaining HACCP compliance, and delivering high-quality, visually appealing dishes while addressing guest feedback promptly.

Qualifications

• Must have minimum of 8 years' experience in a 5-star kitchen environment, including substantial lounge dining operations and kitchen leadership.
• Strong leadership and supervisory skills with ability to motivate and guide team to high performance.
• Excellent communication and interpersonal skills with staff and management.
• Strong organizational and time management skills to oversee inventory, staff schedules and daily kitchen operations.
• High attention to detail ensuring food quality, presentation standards, cleanliness and HACCP compliance.
• Basic computer literacy.

Responsibilities

• Oversee the daily operations of the Lobby Lounge kitchen to ensure efficiency, consistency and adherence to culinary standards.
• Monitor resource consumption and optimize use of equipment, ingredients and inventory.
• Develop weekly set menus, monthly promotions and seasonal offerings with the Executive Chef.
• Lead, coach and support the kitchen team to maintain high performance, productivity, and teamwork.
• Maintain cleanliness and hygiene of kitchen equipment and utensils per HACCP and health & safety regulations.
• Address guest requests and feedback to enhance the dining experience.

Job description

Wynn Al Marjan Island is seeking a Sous Chef to lead the Lobby Lounge kitchen in a 5-star environment. You will oversee daily operations, ensure culinary standards, and manage inventory and staff with leadership and guest-focused service.

Responsibilities include menu development with the Executive Chef, maintaining HACCP compliance, and delivering high-quality, visually appealing dishes while addressing guest feedback promptly.