Sous Chef – Butchery / Commissary

About the role

Wynn Al Marjan Island is seeking a Sous Chef to lead its central butchery operation. The role ensures that all protein supplies for the resort’s restaurants, banquet kitchens and in‑room dining are prepared, portioned and delivered to the highest standards.

Key responsibilities

• Manage daily operations of the central butchery, meeting the protein requirements of all outlets on time.
• Oversee receiving, inspection and quality control of meat, poultry, seafood and game.
• Supervise fabrication, trimming, portioning and vacuum‑packing according to cut specifications and yield targets.
• Maintain and safely operate butchery equipment such as band saws, grinders, slicers and vacuum sealers.
• Coordinate distribution of proteins to F&B outlets, banquet kitchens and in‑room dining based on requisitions and forecasts.
• Ensure strict compliance with HACCP, food safety, hygiene and cold‑chain standards.
• Identify opportunities to reduce waste, improve efficiency and enhance product quality.
• Interact professionally with department teams and management.

Required profile

• Strong communication and interpersonal abilities.
• Extensive knowledge of meat, poultry, seafood and game fabrication, including primal and sub‑primal cuts.
• Excellent organizational skills for inventory and schedule management.
• Attention to detail for cleanliness and health‑safety compliance.
• Flexibility to work shifts according to business demand.

Required skills

• Quality Control
• Game fabrication
• Butchery equipment operation