Executive Chef - Outlet

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Design and execute seasonal and trend-driven menus using locally sourced and sustainable ingredients.

• Ensure consistent food quality and presentation across all casual dining outlets.

• Lead, train, and motivate culinary employees to achieve high performance and maintain brand standards.

• Oversee daily kitchen operations, including scheduling, inventory management, and equipment maintenance.

• Maintain HACCP compliance and enforce sanitation and safety protocols.

• Monitor food cost, labor, and operational expenses to ensure budget adherence.

• Collaborate with restaurant management to align culinary offerings with guest expectations.

• Address guest feedback and resolve food-related concerns professionally and promptly.

• Conduct regular inspections and implement corrective actions to uphold health and safety standards.

• Maintain accurate records for inventory, equipment servicing, and employees training.

• Prepare operational reports and updates for senior management.

• Foster a culture of creativity and innovation within the culinary team.

• Uphold company policies and comply with the Code of Conduct.

• Maintain grooming and hygiene standards in accordance with Department and Company expectations.

• Participate in the Company recycling program and support sustainability initiatives.