Sous Chef - In-Room Dining

Role Overview

Sous Chef – In-Room Dining at Wynn Al Marjan Island, located in Ras Al Khaimah, UAE. The resort, set to open in 2027, will be the first integrated resort in the UAE, located 50 miles from Dubai International Airport.

Company Overview

Wynn Al Marjan Island 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

Oversee the daily operations of the In-Room Dining kitchen to ensure efficiency, consistency, and adherence to culinary standards while leading the kitchen team and delivering high-quality cuisine that meets guest expectations.

Key Responsibilities

Operations & Kitchen Management

• Oversee the daily operations of the 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.

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

Leadership & Team Management

• Lead, coach, and support the kitchen team to maintain high levels of performance, productivity, and teamwork.

Compliance & Continuous Improvement

• 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 Arabic and Indian cuisine and kitchen leadership.
• Strong knowledge of Arabic and Indian cuisine, including cost control and pricing of ingredients and supplies.

Skills & Competencies

• Strong leadership and supervisory skills, with the proven ability to motivate, mentor, and guide team members to achieve high-performance standards.
• Excellent communication and interpersonal skills, with the ability to interact effectively with staff and management.
• Strong organizational and time management skills, with the ability to oversee inventory, staff schedules, and daily kitchen operations efficiently.
• 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).
• Excellent leave policy.
• Healthcare package.
• Incentive programs and other employee benefits.