Sous Chef Turkish Cuisine

Support the Head Chef in the overall culinary direction and execution of the Turkish fine-dining concept.

Ensure all dishes are prepared and presented according to approved recipes, specifications and plating standards.

Maintain the authenticity, quality and consistency of Turkish flavours and culinary techniques.

Supervise daily food preparation, mise en place and service across assigned kitchen sections.

Assist with menu development, recipe testing, tastings and culinary trials.

Ensure all ingredients are prepared to the required quality, yield and specification.

Maintain exceptional standards of flavour, texture, presentation and portion control.

Step into the Head Chef’s role and oversee the kitchen in their absence.

Support the Head Chef with all culinary aspects of the restaurant pre-opening.

Assist with the development and implementation of kitchen SOPs, recipes and preparation standards.

Support kitchen equipment testing, operational workflow and kitchen setup.

Assist with supplier evaluations and product testing.

Participate in menu trials, tastings, mock services and soft-opening preparations.

Support the recruitment, onboarding and training of the opening kitchen brigade.

Ensure all kitchen sections are fully prepared for opening and operationally ready for service.

Supervise and coordinate the day-to-day operation of the kitchen.

Lead kitchen sections during service and ensure smooth communication between all stations.

Ensure effective mise en place, preparation and organisation before every service.

Monitor food quality and presentation throughout service.

Maintain efficient kitchen workflow during high-volume periods without compromising fine-dining standards.

Conduct regular quality checks on ingredients, preparation and finished dishes.

Ensure correct portioning, plating and ticket execution.

Coordinate closely with the Head Chef and Front of House team to ensure smooth service.

Maintain a clean, organised and professional kitchen environment.

Ensure strict compliance with food safety, hygiene and HACCP requirements.

Support the Head Chef in achieving agreed food-cost targets.

Follow approved recipes, portion specifications and preparation methods.

Monitor food usage, yields, waste and portion control within the kitchen.

Assist with daily stock checks and inventory management.

Ensure correct storage, labelling and stock rotation using FIFO principles.

Identify and report excessive waste, quality issues or discrepancies.

Support receiving and quality checks of deliveries.

Work closely with the Cost Controller and management team to maintain strong cost discipline.

Supervise, motivate and support the kitchen brigade during daily operations.

Lead by example, maintaining high standards of professionalism, discipline and teamwork.

Allocate daily responsibilities and ensure sufficient preparation across all sections.

Train chefs on recipes, preparation techniques, plating and Turkish culinary standards.

Coach Commis Chefs and junior team members to develop their technical skills.

Monitor team performance and provide constructive feedback.

Support the Head Chef with performance management and staff development.

Foster a positive, respectful and collaborative multicultural working environment.

Demonstrate strong knowledge of traditional Turkish ingredients, techniques and flavour profiles.

Maintain a strong understanding of Turkey’s regional culinary traditions.

Support the preparation of traditional Turkish dishes while ensuring contemporary fine-dining execution.

Ensure authentic ingredients and traditional preparation methods are respected where required.

Assist in adapting dishes to meet the concept’s quality, presentation and guest expectations without compromising their Turkish identity.

Share culinary knowledge with the wider kitchen team through structured training and demonstrations.

Ensure full compliance with HACCP and local food-safety regulations.

Maintain high standards of personal hygiene and kitchen cleanliness.

Monitor food temperatures, storage conditions and preparation procedures.

Ensure correct labelling, dating and stock rotation.

Immediately report food-safety risks, equipment issues or hygiene concerns to the Head Chef.

Participate in regular kitchen inspections and corrective actions.

Maintain exceptional culinary standards throughout every service.

Work closely with the Head Chef and Front of House team to ensure dishes are delivered consistently and efficiently.

Respond professionally to special requests, allergies and dietary requirements.

Assist with VIP, private dining and special-event services when required.

Ensure the kitchen team understands the importance of presentation, timing and guest experience.

SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.

At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.

All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.

Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.

Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.

Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.

Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.

Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.

Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.