Sous Chef - Sports Bar

Role Overview

Sous Chef – Sports Bar at Wynn Al Marjan Island, located in Ras Al Khaimah, UAE, 50 miles from Dubai International Airport. The resort opens in 2027.

Company Overview

Wynn Al Marjan Island will be the first integrated resort in the UAE. The resort will feature 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, and a beach club. Amenities include 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 the daily kitchen operations of the Sports Bar, ensuring efficiency, consistency, and adherence to culinary standards while supporting the Executive Chef and maintaining a high-performing culinary team.

Key Responsibilities

Operations & Kitchen Management

• Oversee daily kitchen operations 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.
• Continuously uphold and improve health and safety practices.

Menu Development & Food Quality

• 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 cuisine and promptly address guest requests and feedback to enhance the dining experience.

Team Leadership

• Lead, coach, and support the kitchen team to maintain high levels of performance, productivity, and teamwork.
• 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 Western cuisine and kitchen leadership.
• Must be at least 18 years of age.

Skills & Competencies

• Strong knowledge of Western cuisine, including cost control and pricing of ingredients and supplies.
• Strong leadership and supervisory skills, with proven ability to motivate, mentor, and guide team members to achieve high-performance standards.
• Excellent communication and interpersonal skills, with ability to interact effectively with staff and management.
• Strong organizational and time management skills, with 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

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