Executive Chef Baker

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Ensure the quality levels of kitchen production and presentation are consistently maintained at the highest standard.
• Attend daily kitchen briefings with full participation.
• Demonstrate excellent product knowledge of all food items and special functions held at the resort.
• Review monthly forecasts and schedule resources accordingly.
• Follow all standard recipes precisely, meeting required standards and minimizing waste.
• Keep recipe manuals updated and aligned with standard kitchen operating procedures.
• Update recipe costs in line with menu changes, ensuring pricing supports consistent resort food cost targets.
• Participate actively in the service of special functions and resort-organized events.
• Coordinate functions and activities in collaboration with the Food & Beverage department.
• Conduct regular spot checks for expired items to maintain food safety standards.
• Label every food product according to hygiene requirements.
• Supervise physical asset inventories when required.
• Clean all equipment as scheduled or when necessary.
• Maintain and foster a working environment that reflects a strong sense of place and professionalism