Executive Sous Chef - Pastry

Wynn Al Marjan Island

The primary duties and responsibilities of this role are:

• Maintain the highest standards in kitchen production and presentation at all times.

• Attend daily kitchen briefings and ensure all kitchen and back areas are thoroughly cleaned.

• Prepare food requisitions within the resort s time parameters, consistently demonstrating genuine hospitality.

• Exhibit strong product knowledge of all food offerings and special functions held at the resort.

• Review monthly forecasts and schedule resources accordingly.

• Follow standard recipes precisely, control waste strictly, and meet all standard requirements.

• Keep menus updated with seasonal changes aligned to the menu cycles.

• Ensure recipe manuals are current and comply with standard kitchen operating procedures.

• Update recipe costs as menu changes occur, and engineer pricing to maintain consistent resort food cost.

• Participate in the service of special functions or events organized by the resort.

• Coordinate activities and functions with the Food & Beverage department.

• Monitor and maintain outlet food costs consistently.

• Conduct regular spot checks to identify and remove expired items. Remove and dispose of kitchen garbage