Sous Chef - Japanese Cuisine

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 – Japanese to join the Culinary team. Responsibilities The primary duties and responsibilities of this role are: • Oversee the daily operations of the Japanese kitchen, ensuring efficient workflow, consistency, and compliance with company standards. • Ensure all dishes are prepared and presented to the highest standards of quality, authenticity, freshness, and visual appeal. • Develop seasonal menus, weekly specials, and promotional offerings in collaboration with the Executive Chef. • Monitor food costs, inventory levels, purchasing, and resource utilization to maximize efficiency and minimize waste. • Maintain HACCP, food safety, hygiene, and sanitation standards across all kitchen areas, equipment, and storage facilities. • Lead, train, coach, and motivate kitchen team members, ensuring continuous development and adherence to culinary standards. • Deliver exceptional guest experiences by addressing special requests, resolving concerns promptly, and incorporating guest feedback to improve service. • Foster a positive team culture through effective communication, innovation, collaboration, compliance with company policies, and support for sustainability initiatives. About You The ideal candidate for this position will have the following experience and qualifications: • Minimum 5 to 8 years of culinary experience, including at least 2 years in a supervisory or Sous Chef role within a fine dining Japanese restaurant, luxury hotel, or internationally recognized hospitality brand. • Advanced knowledge of Japanese cuisine, including traditional and contemporary cooking techniques, ingredients, and presentation standards. • Demonstrated expertise in the preparation of a wide range of Japanese dishes, with strong knowledge of premium ingredient selection, quality assessment, and food execution. • Experience in menu development, recipe standardization, seasonal offerings, and culinary innovation within a fine dining environment. • Experience within Michelin-starred, Forbes-rated, luxury hospitality, or other high-end dining establishments is highly preferred. • Proven leadership experience managing, coaching, developing, and motivating multicultural culinary teams while maintaining high performance standards. • Strong understanding of HACCP principles, food safety regulations, sanitation standards, inventory management, food cost control, labor management, and waste reduction initiatives. • Excellent organizational, communication, problem-solving, and guest service skills, with the ability to perform effectively in a fast-paced luxury dining environment. • Culinary diploma, degree, or equivalent professional training preferred. • Must be at least 18 years of age. 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 5 to 8 years of culinary experience, including at least 2 years in a supervisory or Sous Chef role within a fine dining Japanese restaurant, luxury hotel, or internationally recognized hospitality brand. Advanced knowledge of Japanese cuisine, including traditional and contemporary cooking techniques, ingredients, and presentation standards. Demonstrated expertise in the preparation of a wide range of Japanese dishes, with strong knowledge of premium ingredient selection, quality assessment, and food execution. Experience in menu development, recipe standardization, seasonal offerings, and culinary innovation within a fine dining environment. Experience within Michelin-starred, Forbes-rated, luxury hospitality, or other high-end dining establishments is highly preferred. Proven leadership experience managing, coaching, developing, and motivating multicultural culinary teams while maintaining high performance standards. Strong understanding of HACCP principles, food safety regulations, sanitation standards, inventory management, food cost control, labor management, and waste reduction initiatives. Excellent organizational, communication, problem-solving, and guest service skills. Culinary diploma, degree, or equivalent professional training preferred. Must be at least 18 years of age.

Oversee the daily operations of the Japanese kitchen, ensuring efficient workflow, consistency, and compliance with company standards. Ensure all dishes are prepared and presented to the highest standards of quality, authenticity, freshness, and visual appeal. Develop seasonal menus, weekly specials, and promotional offerings in collaboration with the Executive Chef. Monitor food costs, inventory levels, purchasing, and resource utilization to maximize efficiency and minimize waste. Maintain HACCP, food safety, hygiene, and sanitation standards across all kitchen areas, equipment, and storage facilities. Lead, train, coach, and motivate kitchen team members, ensuring continuous development and adherence to culinary standards. Deliver exceptional guest experiences by addressing special requests, resolving concerns promptly, and incorporating guest feedback to improve service. Foster a positive team culture through effective communication, innovation, collaboration, compliance with company policies, and support for sustainability initiatives.