Sous Chef - Indian Brasserie

About the role

Wynn Al Marjan Island is seeking an experienced Sous Chef to lead the Indian Brasserie kitchen. You will work closely with the Executive Chef to deliver authentic Indian cuisine while maintaining the highest standards of quality, safety, and efficiency.

Key responsibilities

• Oversee daily kitchen operations, ensuring consistency and adherence to culinary standards.
• Monitor resource consumption, optimise equipment use, and manage inventory.
• Develop weekly set menus, monthly promotions and seasonal offerings in collaboration with the Executive Chef.
• Ensure all dishes are prepared and presented according to established recipes and quality guidelines.
• Lead, coach and support the kitchen team to achieve high performance and teamwork.
• Maintain cleanliness and hygiene in compliance with HACCP, health and safety regulations.
• Address guest requests and feedback promptly to enhance the dining experience.

Required profile

• Secondary school diploma or equivalent; culinary qualification preferred.
• Extensive knowledge of Indian cuisine, including cost control and pricing of ingredients.
• Strong leadership and supervisory abilities with a proven track record of motivating teams.
• Excellent communication and interpersonal skills.
• Organisational and time‑management skills to oversee inventory and staff schedules.

Required skills

• Basic computer literacy
• Indian cuisine expertise
• HACCP health and safety regulations
• Pricing of ingredients and supplies
• Cost control