Executive Chef

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Operational Leadership

• Oversee daily kitchen operations across all venues, ensuring cost-effective and efficient service delivery within budget.

• Set and monitor food quality benchmarks to ensure consistency and excellence.

• Uphold strict hygiene and sanitation protocols across all kitchen areas and equipment.

• Supervise and mentor kitchen staff, fostering a culture of accountability and culinary excellence.

• Manage kitchen administration, including inventory, procurement, and reporting.

• Prepare and present operational reports to senior management, highlighting performance, challenges, and opportunities.

• Manage the staff roster.

• Provide supervision, direction, and leadership to kitchen staff to achieve department goals.

• Make decisions about staff hiring.

• Monitor industry and market trends and propose adjustments to menus, pricing, and Team Member wages accordingly.

• Suggest creative ideas to enhance the kitchen s image and offering.

• Interact with Department and Company Team Members and management professionally and positively.

• Remain well-mannered and well-groomed as per Department and Company standards.

• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.