Sous Chef - Dim Sum Production Kitchen

About the role

Wynn Al Marjan Island is seeking an experienced Sous Chef to lead the Dim Sum Production Kitchen. The role focuses on delivering consistent, high‑quality Dim Sum dishes while managing daily kitchen operations in a fast‑paced resort environment.

Key responsibilities

• Oversee daily operations of the Dim Sum Production kitchen, ensuring efficiency 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 dishes are prepared and presented according to recipes, quality, and presentation guidelines.
• Lead, coach, and support the kitchen team to maintain 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.
• Uphold and improve health and safety practices and perform additional duties as assigned.

Required profile

• Secondary school diploma or equivalent; culinary qualification preferred.
• Strong knowledge of Dim Sum Production cuisine, including cost control and pricing of ingredients.
• Proven leadership and supervisory skills with the ability to motivate and mentor staff.
• Excellent communication and interpersonal abilities.

Required skills

• Basic computer literacy
• Cost control and pricing of ingredients and supplies
• Dim Sum Production cuisine