Sous Chef Pastry & Bakery - Wynn Oasis

Job Description About Wynn Al Marjan Island: Wynn Al Marjan Island will be the first integrated resort in the UAE. Set to open in 2027, the resort will be located 50 miles from Dubai International Airport in the emirate of Ras Al Khaimah. The resort will offer 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, and a beach club. It will feature multiple swimming and wading pools, water features, a five-star spa, a salon, a shopping promenade, and a celebrations and events center. About The Position Wynn Al Marjan Island is currently seeking a Sous Chef Pastry & Bakery to join the resort’s Wynn Oasis Dining team. Responsibilities The primary duties and responsibilities of this role are: • Manage the kitchen’s daily operations. • Monitor consumption and maximize the use of resources and equipment. • Create weekly executive set lunches, as well as monthly, promotional, and seasonal menus in cooperation with the Executive Chef. • Monitor the quality of dishes produced in the kitchen. • Ensure the kitchen and utensils are clean and hygienic. • Continuously improve health and safety standards. • Perform duties assigned by the reporting manager. • Coach, motivate, counsel, and evaluate kitchen staff. • Conduct departmental training. • Test and correct any deviations from service procedures promptly through on-the-job training. • Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F&B Trainer. • Promote a work environment where employees feel valued, appreciated, involved, equal, and safe. • Suggest creative ideas to enhance the kitchen’s image and offerings. • Interact with department and company team members and management professionally and positively. • Attend department and inter-department meetings and share relevant information. • Encourage good relationships, promote team spirit, and ensure effective two-way multicultural communication. • Adhere to company policies and procedures and comply with the Code of Conduct. • Remain well-mannered and well-groomed in accordance with department and company standards. • Follow health and safety standards and strive for continuous improvement to prevent health and injury hazards. • Participate in the company recycling program and maintain strict discipline to reduce, reuse, and recycle wherever possible. • Perform any other duties as assigned. About You The ideal candidate for this position will have the following experience and qualifications: • Due to gaming operations and associated regulatory requirements, the minimum age for employment is 21 years. • Minimum of 8 years’ experience in a 5-star hotel or a large high-end catering company. • Secondary school diploma or equivalent • Excellent product knowledge of international cuisine and pricing of supplies. • Excellent leadership and supervisory abilities. • Ability to motivate, mentor, and guide team members to ensure optimal performance. • Good communication and interpersonal skills. • Ability to communicate clearly and effectively with staff and management. • Strong organizational skills to manage inventory, schedules, and daily operations efficiently. • Attention to detail to ensure cleanliness and compliance with health and safety standards. • Basic computer skills. • Able to work on shifts and be flexible regarding work schedules according to business demand. About Wynn Al Marjan Island’s Benefits We offer an attractive salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer an excellent leave policy, a healthcare package and as well as incentive programs, and other employee benefits . The result is a package that makes this role highly attractive to outstanding applicant s seeking a career with Wynn Resorts, among the most renowned and celebrated brands in the global hospitality industry. Show more Show less

Minimum of 8 years’ experience in a 5-star hotel or a large high-end catering company. Secondary school diploma or equivalent. Minimum age of 21 years.

Manage the kitchen’s daily operations. Monitor consumption and maximize the use of resources and equipment. Create weekly executive set lunches, as well as monthly, promotional, and seasonal menus in cooperation with the Executive Chef. Monitor the quality of dishes produced in the kitchen. Ensure the kitchen and utensils are clean and hygienic. Continuously improve health and safety standards. Perform duties assigned by the reporting manager. Coach, motivate, counsel, and evaluate kitchen staff. Conduct departmental training. Test and correct any deviations from service procedures promptly through on-the-job training. Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F&B Trainer. Promote a work environment where employees feel valued, appreciated, involved, equal, and safe. Suggest creative ideas to enhance the kitchen’s image and offerings. Interact with department and company team members and management professionally and positively. Attend department and inter-department meetings and share relevant information. Encourage good relationships, promote team spirit, and ensure effective two-way multicultural communication. Adhere to company policies and procedures and comply with the Code of Conduct. Remain well-mannered and well-groomed in accordance with department and company standards. Follow health and safety standards and strive for continuous improvement to prevent health and injury hazards. Participate in the company recycling program and maintain strict discipline to reduce, reuse, and recycle wherever possible. Perform any other duties as assigned.