Executive Sous Chef

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Deliver high-quality products to every guest.
• Address guests requests and handle complaints promptly and to their satisfaction.
• Make decisions about staff hiring.
• Coach, motivate, counsel, and evaluate kitchen staff.
• Conduct departmental training and write operating procedures.
• Test and correct any deviations from kitchen procedures swiftly through on-the-job training.
• Assess food quality standards and arrange training sessions and refresher courses in coordination with the F&B Trainer.
• Promote a work environment where employees feel valued, appreciated, involved, equal, and
• 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.
• Attend department and inter-department meetings and share relevant information.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the Company policies and procedures and comply with the Code of Conduct.

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

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

• Extensive knowledge of diverse cooking styles and techniques.
• Ability to motivate, mentor, and guide team members to ensure optimal performance.
• Ability to communicate clearly and effectively with staff and management.
• Attention to detail to ensure cleanliness and compliance with health and safety standards.
• Minimum of 10 years culinary experience in a supervisory position.
• Proven experience in managing diverse cooking styles and techniques.