Executive Sous Chef - Steakhouse by Alain Ducasse

Job Description

Wynn Al Marjan Island, set to open in the United Arab Emirates in 2027, is an integrated resort located less than 50 minutes from Dubai International Airport. The resort will feature 1,530 rooms and suites, 22 restaurants and lounges, a theatre, nightclub, and five star spa, built on a picturesque island that curves into the Arabian Gulf.

About the Position

We are seeking an Executive Sous Chef - Steakhouse by Alain Ducasse to join the resort's Culinary team.

Responsibilities

• Assist in designing and developing innovative, high quality menus that reflect the latest culinary trends and seasonal ingredients.
• Ensure the highest standards of food preparation and presentation.
• Incorporate locally sourced and sustainable ingredients to enhance menu offerings.
• Lead, manage, and motivate the culinary team to achieve high performance.
• Conduct regular training sessions to ensure staff are knowledgeable about best practices and safety protocols.
• Schedule and supervise daily activities of the kitchen staff.
• Foster a positive and collaborative work environment, encouraging teamwork and professional development.
• Oversee the day to day operations of the fine dining kitchen, ensuring efficiency and productivity.
• Maintain and manage inventory of ingredients, supplies, and equipment.
• Ensure proper maintenance and use of all kitchen equipment.
• Coordinate with the maintenance team for timely repairs and servicing of equipment.
• Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
• Conduct regular inspections to identify and address any potential safety hazards.
• Implement and enforce proper cleaning routines for all kitchen areas and equipment.
• Develop and update health and safety policies and procedures as needed.
• Collaborate with the restaurant management team to plan and execute successful dining experiences.
• Communicate effectively with other departments to coordinate activities and resolve any issues.
• Provide regular updates to the Executive Chef on the status of culinary operations.
• Participate in departmental meetings to discuss operational improvements and address any concerns.
• Conduct regular inventory checks and manage stock levels to prevent shortages.
• Monitor and control costs related to culinary operations, ensuring budget adherence.
• Implement measures to reduce waste and improve efficiency.