Sous Chef - Marina Estates

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 – Marina Estates to join the Culinary team. Responsibilities The primary duties and responsibilities of this role are: • Oversee the daily operations of the 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 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. About You The ideal candidate for this position will have the following experience and qualifications: • Secondary school diploma or equivalent qualification. Culinary qualification preferred. • Strong knowledge of Arabic and Indian 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 Arabic and Indian 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. 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

Secondary school diploma or equivalent qualification. Culinary qualification preferred. Minimum of 8 years' experience in a 5-star kitchen environment, including substantial experience in Arabic and Indian cuisine and kitchen leadership. Must be at least 18 years of age.

Oversee the daily operations of the 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 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.