Sous Chef - Garde Manger
Wynn Al Marjan Island · United Arab Emirates
About Wynn Al Marjan Island:
Wynn Al Marjan Island will be the first integrated resort in the UAE. Set to open in 2027, the resort will be located 50 miles from Dubai International Airport in the emirate of Ras Al Khaimah. The resort will offer 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, and a beach club. It will feature multiple swimming and wading pools, water features, a five-star spa, a salon, a shopping promenade, and a celebrations and events center.
About the Position:
Wynn Al Marjan Island is currently seeking a Sous Chef - Garde Manger to join the Culinary team.
The primary duties and responsibilities of this role are:
The Sous Chef - Garde Manger is responsible for managing the daily operations of the kitchen, ensuring smooth and efficient workflow.
Prepare, cook, and present food to established quality, taste, and presentation standards.
Ensure all ingredients are properly stored, labeled, and handled in accordance with food safety and hygiene requirements.
Maintain cleanliness, organization, and sanitation of workstations, kitchen equipment, and storage areas.
Monitor portion control, minimize waste, and contribute to cost-effective kitchen operations.
Assist with stock management by monitoring inventory levels and reporting shortages or quality concerns to senior chefs.
Work collaboratively with colleagues, support the training of junior team members, and contribute to a positive team environment.
Adhere to company policies, HACCP standards, health and safety regulations, grooming standards, and sustainability initiatives at all times.
About You:
The ideal candidate for this position will have the following experience and qualifications:
Secondary school education or above; relevant culinary training is an advantage.
Proven experience in a similar role within a professional kitchen environment.
Strong knowledge of international cuisines and culinary techniques.
Proficient knife skills and a solid understanding of HACCP and food safety standards.
Demonstrated leadership skills with the ability to motivate, mentor, and develop team members.
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