Chef de Partie – Japanese Cuisine

About the role

Wynn Al Marjan Island is seeking a Chef de Partie – Japanese Cuisine to join its culinary team. The role involves overseeing daily Japanese fine dining kitchen operations, ensuring high food quality and efficient workflow.

Key responsibilities

• Oversee daily Japanese fine dining kitchen operations to ensure efficient workflow and high food quality standards.
• Monitor food preparation, portion control, inventory levels, and kitchen costs.
• Ensure all food is fresh, safely stored, and prepared in compliance with HACCP and hygiene standards.
• Maintain cleanliness of the kitchen, equipment, utensils, and storage areas.
• Manage stock levels, requisition ingredients, and optimize resource use.
• Deliver exceptional guest experiences by ensuring food quality and addressing guest requests promptly.
• Support, train, and supervise kitchen team members, including work allocation and on‑the‑job coaching.

Required profile

• 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.
• Demonstrated leadership skills with the ability to motivate, mentor, and develop team members.
• Effective communication and interpersonal skills, with the ability to collaborate across all levels.
• Highly organized with the ability to manage inventory, schedules, and daily kitchen operations efficiently.
• Flexible and adaptable, with the ability to work shifts in line with operational demands.

Required skills

• Proficient knife skills.
• Solid understanding of HACCP and food safety standards.
• Knowledge of Japanese and international culinary techniques.

What we offer

• Attractive salary paid in AED.
• Excellent leave policy.
• Healthcare package.
• Incentive programs and other employee benefits.