Sous Chef Turkish Cuisine
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Key skills for this role
Role Overview
Lead the culinary direction and execution of a Turkish fine-dining concept.
Combine authentic Turkish flavours, traditional techniques, premium ingredients, and contemporary presentation.
Maintain the authenticity and integrity of Turkish cuisine in a luxury dining environment.
Key Skills for This Role
Full Job Posting
Role Overview
Lead the culinary direction and execution of a Turkish fine-dining concept.
Combine authentic Turkish flavours, traditional techniques, premium ingredients, and contemporary presentation.
Maintain the authenticity and integrity of Turkish cuisine in a luxury dining environment.
Culinary and Concept Leadership
- Develop menus and signature dishes inspired by Turkey's regional diversity, culinary history, and traditional techniques.
- Create recipes, specifications, plating standards, portion controls, and final menu standards.
- Lead menu tastings, trials, mock services, and opening preparations.
Pre-Opening and Operations
- Lead all culinary aspects of restaurant pre-opening and translate the culinary vision into an operational restaurant.
- Develop kitchen SOPs, preparation methods, service standards, and operational workflows.
- Take responsibility for day-to-day kitchen operations, mise en place, high-volume service, and fine-dining standards.
- Work with Front of House to support a seamless guest experience.
Financial and Commercial Management
- Manage food costs, recipes, costing sheets, yields, waste, portion specifications, and stock levels.
- Maintain purchasing, inventory control, storage, and stock rotation standards.
- Work with the Cost Controller and management team to achieve financial targets and improve profitability.
People Leadership
- Recruit, train, lead, and develop a multicultural culinary brigade across kitchen sections.
- Conduct training on Turkish culinary techniques, recipes, presentation, food safety, and hygiene.
- Mentor junior chefs, set performance expectations, and lead by example during service.
Requirements
- 5–8+ years of professional culinary experience, including experience as a Sous Chef.
- Strong and demonstrable experience in Turkish cuisine and its regional traditions.
- Previous experience in fine dining, luxury hospitality, or premium restaurant environments.
- Experience developing sophisticated menus and signature dishes.
- Strong knowledge of food costing, yield management, portion control, and menu engineering.
- Excellent knowledge of HACCP, food safety, and hygiene standards.
- Ability to maintain exceptional standards in a fast-paced, high-volume environment.
Contract and Location
- This is a seasonal six-month role based in Saudi Arabia.
- Visa and relocation support are provided.
Benefits
- Health insurance, accommodation, and a transportation allowance are provided.
- Career development, internal promotion opportunities, and exposure to premium hospitality and entertainment concepts are offered.
- The role includes the opportunity to lead a founding team launching a new restaurant concept.
About SIHAMCO
SIHAMCO operates hospitality, food and beverage, entertainment, lifestyle, and wellness concepts in Saudi Arabia.
The company develops homegrown concepts and emphasizes cultural authenticity, creative excellence, and operational precision.
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