Sushi Chef De Partie - 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 Sushi Chef de Partie – Japanese Cuisine to join the Culinary team. Responsibilities The primary duties and responsibilities of this role are: • Supervise daily sushi station operations, ensuring smooth, efficient service and adherence to quality standards. • Prepare and present a variety of sushi and Japanese specialties, including nigiri, sashimi, maki, temaki, and specialty rolls. • Ensure the freshness, quality, handling, storage, and rotation of all ingredients and perishable products in line with HACCP and Company standards. • Monitor ingredient usage, portion control, inventory levels, stock counts, and food costs to support profitability and minimize waste. • Maintain high standards of food safety, sanitation, hygiene, equipment care, and timely reporting of maintenance requirements. • Train and mentor junior team members in sushi preparation, knife skills, product knowledge, recipes, and presentation standards. • Support kitchen operations through workflow coordination, workstation assignments, scheduling assistance, and new menu development. • Respond professionally to guest requests and feedback while promoting a positive team environment and adhering to Company policies and standards. About You The ideal candidate for this position will have the following experience and qualifications: • Minimum 3 to 5 years of experience in a similar role within a fine dining Japanese restaurant, luxury hotel, or upscale hospitality environment. • Strong knowledge of authentic Japanese cuisine and sushi preparation techniques, including nigiri, sashimi, maki, specialty rolls, and traditional accompaniments. • Demonstrated expertise in fish butchery, knife handling, seafood quality assessment, rice preparation, and premium ingredient management. • Knowledge of seasonal Japanese ingredients, traditional preparation methods, and fine dining presentation standards. • Experience within luxury hospitality, upscale standalone restaurants, or internationally recognized dining concepts preferred. • Sound understanding of food safety regulations, HACCP principles, sanitation practices, and quality control procedures. • Experience supervising, training, and developing junior culinary team members. • Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment. • Knowledge of inventory management, waste minimization, portion control, and food cost awareness. • Ability to maintain exceptional quality standards while performing efficiently under pressure. • Strong communication and interpersonal skills with the ability to work effectively in a multicultural team environment. • Culinary qualification or formal culinary 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 3 to 5 years of experience in a similar role within a fine dining Japanese restaurant, luxury hotel, or upscale hospitality environment. Strong knowledge of authentic Japanese cuisine and sushi preparation techniques, including nigiri, sashimi, maki, specialty rolls, and traditional accompaniments. Demonstrated expertise in fish butchery, knife handling, seafood quality assessment, rice preparation, and premium ingredient management. Knowledge of seasonal Japanese ingredients, traditional preparation methods, and fine dining presentation standards. Experience within luxury hospitality, upscale standalone restaurants, or internationally recognized dining concepts preferred. Sound understanding of food safety regulations, HACCP principles, sanitation practices, and quality control procedures. Experience supervising, training, and developing junior culinary team members. Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment. Knowledge of inventory management, waste minimization, portion control, and food cost awareness. Ability to maintain exceptional quality standards while performing efficiently under pressure. Strong communication and interpersonal skills with the ability to work effectively in a multicultural team environment. Culinary qualification or formal culinary training preferred. Must be at least 18 years of age.

Supervise daily sushi station operations, ensuring smooth, efficient service and adherence to quality standards. Prepare and present a variety of sushi and Japanese specialties, including nigiri, sashimi, maki, temaki, and specialty rolls. Ensure the freshness, quality, handling, storage, and rotation of all ingredients and perishable products in line with HACCP and Company standards. Monitor ingredient usage, portion control, inventory levels, stock counts, and food costs to support profitability and minimize waste. Maintain high standards of food safety, sanitation, hygiene, equipment care, and timely reporting of maintenance requirements. Train and mentor junior team members in sushi preparation, knife skills, product knowledge, recipes, and presentation standards. Support kitchen operations through workflow coordination, workstation assignments, scheduling assistance, and new menu development. Respond professionally to guest requests and feedback while promoting a positive team environment and adhering to Company policies and standards.