Sous Chef - Japanese Cuisine

About the role

Wynn Al Marjan Island is seeking an experienced Sous Chef to lead its Japanese kitchen. The role involves overseeing daily operations, ensuring authentic Japanese dishes meet the highest quality standards, and contributing to menu innovation for a luxury resort opening in 2027.

Key responsibilities

• Manage daily kitchen workflow, maintaining consistency and compliance with company standards.
• Prepare and present Japanese dishes with authentic flavors, freshness, and visual appeal.
• Develop seasonal menus, weekly specials, and promotional offerings in collaboration with the Executive Chef.
• Monitor food costs, inventory, purchasing, and resource utilization to maximize efficiency.
• Maintain HACCP, food safety, hygiene, and sanitation standards across all kitchen areas.

Required profile

• 5‑8 years of culinary experience, including at least 2 years in a supervisory Sous Chef role within fine‑dining Japanese or luxury hospitality.
• Advanced knowledge of traditional and contemporary Japanese cuisine, ingredients, and presentation.
• Proven experience in menu development, recipe standardisation, and culinary innovation.
• Leadership experience managing multicultural kitchen teams while upholding high performance standards.

Required skills

• Japanese cuisine techniques
• HACCP food safety principles

What we offer

• Attractive salary paid in AED
• Comprehensive leave policy and healthcare package
• Incentive programmes and additional employee benefits