Sous Chef - Mediterranean Cuisine

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

About the Position

Wynn Al Marjan Island is currently seeking a Sous Chef Mediterranean Cuisine to join the Culinary team.

The primary duties and responsibilities of this role are

• 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 in collaboration 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 levels of performance productivity and teamwork
• Maintain cleanliness and hygiene of the kitchen equipment and utensils in compliance with HACCP health and safety regulations
• Ensure the consistent delivery of high-quality Mediterranean cuisine and promptly 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

Qualifications & Requirements

• Secondary school diploma or equivalent qualification. Culinary qualification preferred.
• Strong knowledge of Mediterranean cuisine, including cost control and pricing of ingredients and supplies.
• Strong leadership and supervisory skills, with the proven ability to motivate, mentor, and guide team members to achieve high-performance standards.
• Excellent communication and interpersonal skills, with the ability to interact effectively with staff and management.
• Strong organizational and time management skills, with the ability to oversee inventory, staff schedules, and daily kitchen operations efficiently.
• High attention to detail, ensuring food quality, presentation standards, cleanliness, and full compliance with health and safety regulations.
• Basic computer literacy.
• Minimum of 8 years' experience in a 5-star kitchen environment, including substantial experience in Mediterranean cuisine and kitchen leadership.
• Flexibility to work shifts and adapt to changing schedules based on business demands.
• Must be at least 18 years of age.