Sous Chef - Italian & Seafood

Role Overview

Sous Chef – Italian & Seafood at Wynn Al Marjan Island, located in Ras Al Khaimah, UAE. The resort, opening in 2027, will be the first integrated resort in the UAE, featuring 1,530 rooms and suites, 22 restaurants, lounges and bars, a theater, beach club, multiple pools, water features, five-star spa, salon, shopping promenade, and celebrations and events center.

Role Purpose

Lead the daily operations of the Italian & Seafood kitchen, ensuring efficiency, consistency, and adherence to culinary standards while developing menus and supporting kitchen team performance.

Key Responsibilities

Operations & Kitchen Management

• Oversee the daily operations of the Italian & Seafood kitchen to ensure efficiency, consistency, and adherence to culinary standards.
• Monitor resource consumption and optimize the use of equipment, ingredients, and inventory.
• Oversee inventory, staff schedules, and daily kitchen operations efficiently.

Menu Development & Culinary Standards

• 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.

Team Leadership

• Lead, coach, and support the kitchen team to maintain high levels of performance, productivity, and teamwork.
• Motivate, mentor, and guide team members to achieve high-performance standards.

Health, Safety & Compliance

• Maintain cleanliness and hygiene of the kitchen, equipment, and utensils in compliance with HACCP, health, and safety regulations.
• Continuously uphold and improve health and safety practices.
• Ensure full compliance with health and safety regulations.

Guest Experience & Quality Assurance

• Ensure the consistent delivery of high-quality Italian and seafood cuisine.
• Promptly address guest requests and feedback to enhance the dining experience.

Additional Duties

• Carry out additional duties as assigned by the Executive Sous Chef or Executive Chef.

Qualifications & Experience

• Secondary school diploma or equivalent qualification; culinary qualification preferred.
• Minimum of 8 years' experience in a 5-star kitchen environment.
• Substantial experience in Italian and seafood cuisine.
• Substantial experience in kitchen leadership.
• Must be at least 18 years of age.

Skills & Competencies

• Strong knowledge of Italian and seafood cuisine, including cost control and pricing of ingredients and supplies.
• Strong leadership and supervisory skills.
• Excellent communication and interpersonal skills, with the ability to interact effectively with staff and management.
• Strong organizational and time management skills.
• High attention to detail, ensuring food quality and presentation standards.
• Basic computer literacy.

Additional Information

• Flexibility to work shifts and adapt to changing schedules based on business demands.
• Attractive salary paid in Dirhams (AED).
• Excellent leave policy.
• Healthcare package.
• Incentive programs and other employee benefits.