Sous Chef - Garde Manger

Role Overview

Sous Chef - Garde Manger at Wynn Al Marjan Island, located in Al Marjan Island.

Role Purpose

Oversee the Garde Manger station, managing food preparation, presentation, and quality standards for cold dishes, appetizers, and plated elements while supporting kitchen operations and mentoring junior culinary staff.

Key Responsibilities

Kitchen Operations & Production

• Manage the Garde Manger station and oversee all cold food preparation and plating
• Supervise mise en place and ensure stations are properly organized and stocked
• Monitor food quality, consistency, and presentation standards across all cold dishes
• Coordinate timing and execution of plate preparations to meet service requirements

Staff Leadership & Training

• Mentor and train kitchen staff assigned to the Garde Manger section
• Ensure adherence to food safety and hygiene standards among team members
• Conduct quality checks on work completed by junior staff

Recipe & Menu Development

• Assist in developing and refining cold dish recipes and presentations
• Support menu planning initiatives for the Garde Manger section

Quality Assurance & Compliance

• Maintain compliance with food safety regulations and HACCP standards
• Document and report food waste and portion control metrics
• Conduct inspections of ingredients and finished products before service

Stakeholder Collaboration

• Communicate with other kitchen stations to coordinate service flow
• Work with Executive Chef and head chefs to implement kitchen standards
• Report on station performance and operational issues

Qualifications & Experience

• Minimum 5 years of professional culinary experience
• Minimum 2 years of experience as a Sous Chef or senior kitchen position
• Proven expertise in cold food preparation, garde manger techniques, and food presentation
• Knowledge of international culinary standards and plating methods
• Strong understanding of food safety and HACCP principles

Skills & Competencies

• Expert knife skills and food preparation techniques
• Advanced plating and food presentation abilities
• Kitchen management and team leadership
• Problem-solving and decision-making under pressure
• Communication and interpersonal skills
• Attention to detail and quality focus
• Time management and organizational skills

Additional Information

• Fluency in English required
• Availability to work shifts including evenings and weekends as required by service schedule