Executive Chef - Main Kitchen & Employee Dining Restaurant

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Lead and manage the Main Kitchen operations, including Commissary Production, Butchery, Cold Kitchen, and Staff Dining.
• Ensure consistency and quality of all base products and mise en place supplied to multiple outlets.
• Implement rigorous quality control measures across commissary operations.
• Monitor production to guarantee uniformity of taste, presentation, and portioning.
• Establish standard recipes, production guidelines, and continuous improvement processes.
• Train, mentor, and develop a diverse culinary team, fostering a culture of excellence, respect, and innovation.
• Collaborate with outlet chefs, F&B leadership, and senior management to ensure alignment and efficiency.
• Oversee scheduling, task delegation, and performance management of kitchen staff.
• Financial & Cost Control
• Manage food cost, portion control, waste management, and inventory for the Main Kitchen.
• Work with the purchasing and cost control departments to ensure best-in-class sourcing and supplier partnerships.
• Support overall profitability while maintaining uncompromising standards of quality.
• Health, Safety & Compliance
• Ensure compliance with HACCP, local food safety laws, and Wynn s internal hygiene protocols.
• Maintain the highest standards of cleanliness, organization, and kitchen safety.