Sous Chef - Butchery / Commissary

Role Overview

Sous Chef – Butchery / Commissary at Wynn Al Marjan Island, an integrated resort under construction in the United Arab Emirates, scheduled to open in 2027. The resort, located less than 50 minutes from Dubai International Airport, will feature 1,530 rooms and suites, 22 restaurants and lounges, a theater, nightclub, and five-star spa on Al Marjan Island in the Arabian Gulf.

Company Overview

Wynn Al Marjan Island is an opulent beachside destination designed for discerning guests. The resort will operate as an integrated property offering extensive dining, entertainment, and hospitality facilities across multiple outlets and banquet operations.

Role Purpose

Manage the central butchery and commissary operations to ensure all protein requirements across resort outlets are met on time and to specification, maintaining the highest standards of quality, food safety, and operational efficiency.

Key Responsibilities

Operations & Inventory Management

• Manage the daily operations of the central butchery, ensuring all protein requirements across outlets are met on time and to specification.
• Coordinate daily protein distribution to all food and beverage outlets, banquet kitchens, and in-room dining based on requisitions and forecasted demand.
• Supervise the fabrication, portioning, trimming, and vacuum-packing of all proteins according to standardized cut specifications and yield targets.

Receiving & Quality Control

• Oversee the receiving, inspection, and quality control of all incoming proteins including meat, poultry, seafood, and game.
• Deliver consistently high-quality protein products to all internal culinary teams across the resort.

Compliance & Safety

• Ensure strict compliance with HACCP, food safety, hygiene, and cold chain management standards at all times.
• Ensure all butchery equipment (band saws, grinders, slicers, vacuum sealers, etc.) is properly maintained, cleaned, and operated safely.

Continuous Improvement & Collaboration

• Suggest creative ideas to improve butchery operations, reduce waste, and enhance product quality.
• Interact with department and company team members and management professionally and positively.

Qualifications & Experience

• Extensive knowledge of meat, poultry, seafood, and game fabrication, including primal and sub-primal cuts, portioning, yield management, and aging techniques.

Skills & Competencies

• Good communication and interpersonal skills.
• Strong organizational skills to manage inventory, schedules, and daily operations efficiently.
• Attention to detail to ensure cleanliness and compliance with health and safety standards.
• Familiarity with butchery equipment operation and maintenance.

Additional Information

• Able to work on shifts and be flexible regarding work schedules according to business demand.
• Salary paid in Dirhams (AED), the local currency of the UAE.
• Excellent leave policy, healthcare package, incentive programs, and other employee benefits included.