Sous Chef – Beach Club

About the role

Wynn Al Marjan Island is seeking an experienced Sous Chef to lead the Beach Club kitchen. The role involves managing daily operations, ensuring high‑quality beach‑side cuisine, and supporting the Executive Chef in menu development for a new integrated resort opening in 2027.

Key responsibilities

• Oversee daily kitchen operations, maintaining efficiency, consistency and culinary standards.
• Monitor resource consumption, optimise use of equipment, ingredients and inventory.
• Develop weekly set menus, monthly promotions and seasonal offerings in collaboration with the Executive Chef.
• Ensure dishes are prepared and presented according to recipes, quality and presentation guidelines.
• Lead, coach and support kitchen staff 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.
• Carry out additional duties assigned by the Executive Sous Chef or Executive Chef.

Required profile

• Secondary school diploma or equivalent; culinary qualification preferred.
• Minimum eight years of experience in beach‑club or similar culinary operations.
• Proven leadership and supervisory abilities with a track record of motivating teams.
• Strong communication and interpersonal skills.
• Excellent organisational and time‑management capabilities.

Required skills

• Culinary operations
• Pricing of ingredients and supplies
• Cost control
• Basic computer literacy
• HACCP and food‑safety compliance