Executive Sous Chef - Delilah

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Ensure every guest enjoys high-quality products and exceptional culinary experiences, with each dish reflecting artistry, precision, and the highest standards of excellence.

• Address requests promptly and resolve complaints to guests satisfaction.

• Coach, motivate, counsel, and evaluate kitchen staff to maintain peak performance.

• Conduct departmental training sessions and develop clear operating procedures.

• Monitor adherence to kitchen procedures, correcting deviations swiftly through on-the-job training.

• Assess food quality standards and coordinate training and refresher courses with the F&B Trainer.

• Foster an environment where employees feel valued, respected, and engaged.

• Track industry trends and recommend adjustments to menus, pricing, and wage structures.

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

• Interact positively and professionally with colleagues and management across departments.

• Participate in departmental and interdepartmental meetings, sharing relevant updates.

• Promote strong relationships, multicultural understanding, and effective two-way communication.

• Adhere to company policies, procedures, and the Code of Conduct at all times.

• Maintain grooming and behavior standards in line with company expectations.

The ideal candidate for this position will have the following experience and qualifications:

• Ability to motivate, mentor, and guide employees to achieve optimal performance.

• Strong ability to communicate clearly and effectively with team members and management.

• Ensure cleanliness and strict compliance with health and safety standards.

• Minimum of 10 years of culinary experience in a supervisory role.

• Demonstrated success in managing diverse cooking styles and techniques.