Sous Chef - Delilah Supper Club

Role Overview

Sous Chef – Delilah Supper Club at Wynn Al Marjan Island, Ras Al Khaimah, UAE.

Company Overview

Wynn Al Marjan Island will be the first integrated resort in the UAE, located 50 miles from Dubai International Airport in Ras Al Khaimah. Set to open in 2027, the resort will feature 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, a beach club, multiple swimming and wading pools, water features, a five-star spa, a salon, a shopping promenade, and a celebrations and events center.

Role Purpose

Lead daily kitchen operations at Delilah Supper Club, ensuring efficient, consistent execution of fine dining cuisine while maintaining the highest standards of quality, presentation, and health and safety compliance. Support the Executive Chef in menu development and mentor the kitchen team to deliver exceptional guest experiences.

Key Responsibilities

Operations & Kitchen Management

• Oversee daily operations of the Delilah Supper Club kitchen to ensure efficiency, consistency, and adherence to culinary standards.
• Monitor resource consumption and optimize the use of equipment, ingredients, and inventory.
• Maintain cleanliness and hygiene of the kitchen, equipment, and utensils in compliance with HACCP, health, and safety regulations.
• Oversee inventory, staff schedules, and daily kitchen operations efficiently.

Menu Development & Quality Assurance

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

Team Leadership & Development

• 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

• Continuously uphold and improve health and safety practices and 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, including substantial experience in fine dining cuisine and kitchen leadership.
• Strong knowledge of fine dining cuisine and supper club operations, including cost control and pricing of ingredients and supplies.

Skills & Competencies

• Strong leadership and supervisory skills with proven ability to motivate, mentor, and guide team members.
• Excellent communication and interpersonal skills with ability to interact effectively with staff and management.
• Strong organizational and time management skills.
• High attention to detail, ensuring food quality, presentation standards, cleanliness, and full compliance with health and safety regulations.
• Basic computer literacy.

Additional Information

• Must be at least 18 years of age.
• Flexibility to work shifts and adapt to changing schedules based on business demands.
• Salary paid in Dirhams (AED), the local currency of the UAE.
• Excellent leave policy, healthcare package, incentive programs, and other employee benefits.