Mediterranean Sous Chef — Lead Culinary Team

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 90,000 - 140,000; Full time

Job summary

Wynn Al Marjan Island is seeking a Sous Chef for the Mediterranean kitchen to lead a busy team and uphold culinary standards at our Ras Al Khaimah venue. The candidate will develop menus, supervise day-to-day operations, manage costs, ensure HACCP compliance, and maintain high guest satisfaction through quality presentation and timely service.

This role requires at least eight years in a 5-star kitchen with strong leadership, excellent communication, and a hands-on approach to training and

Qualifications

• Minimum 8 years in a 5-star kitchen with Mediterranean focus.
• Strong leadership and staff development skills.
• Excellent communication and guest satisfaction focus.
• Cost control and ingredient pricing knowledge.
• Health and safety compliance and HACCP.
• Basic computer literacy.

Responsibilities

• Oversee the daily operations of the Mediterranean kitchen to ensure efficiency, consistency and adherence to culinary standards.
• Monitor resource consumption and optimize the use of equipment, ingredients and inventory.
• Develop weekly set menus, monthly promotions and seasonal offerings with the Executive Chef.
• Ensure all dishes are prepared and presented according to established recipes, quality standards and presentation guidelines.
• Lead, coach and support the kitchen team to maintain high performance, productivity and teamwork.
• Maintain cleanliness and hygiene of kitchen equipment and utensils in accordance with HACCP health and safety regulations.
• Ensure consistent delivery of high-quality Mediterranean cuisine and address guest requests and feedback to enhance the dining experience.
• Continuously uphold and improve health and safety practices and carry out additional duties as assigned by the Executive Sous Chef or Executive Chef.

Job description

Wynn Al Marjan Island is seeking a Sous Chef for the Mediterranean kitchen to lead a busy team and uphold culinary standards at our Ras Al Khaimah venue. The candidate will develop menus, supervise day-to-day operations, manage costs, ensure HACCP compliance, and maintain high guest satisfaction through quality presentation and timely service.

This role requires at least eight years in a 5-star kitchen with strong leadership, excellent communication, and a hands-on approach to training and