Sushi Sous Chef - Japanese Cuisine

About the role

Wynn Al Marjan Island is seeking a talented Sushi Sous Chef to join its culinary team for a new integrated resort opening in 2027. The role supports the Executive Sushi Chef in delivering premium Japanese dining experiences in a luxury hotel environment.

Key responsibilities

• Assist the Executive Chef and Executive Sushi Chef in daily kitchen operations.
• Oversee preparation and presentation of sushi, sashimi, nigiri, maki, omakase and other Japanese dishes.
• Ensure seafood freshness, quality and compliance with food‑safety standards.
• Supervise, train and develop kitchen staff, manage scheduling and productivity.
• Control food costs through purchasing, inventory, waste reduction and portion control.
• Maintain HACCP compliance, hygiene standards and kitchen cleanliness.
• Support menu development and handle guest‑related issues.

Required profile

• 5‑8 years of culinary experience with at least 2 years in a supervisory or Sous Chef role in fine‑dining Japanese or luxury hospitality.
• Advanced knowledge of Japanese cuisine, sushi craftsmanship, seafood sourcing and fish butchery.
• Experience in Michelin‑starred, Forbes‑rated or comparable high‑end establishments.
• Proven leadership of multicultural culinary teams and strong HACCP/food‑safety expertise.
• Culinary diploma or equivalent professional training preferred.

Required skills

• Japanese cuisine and sushi preparation (sashimi, nigiri, maki, omakase).
• Seafood sourcing and fish butchery.
• HACCP principles and food‑safety regulations.
• Menu development and recipe standardisation.
• Inventory management and food‑cost control.

What we offer

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