Sous Chef Turkish Cuisine

Role Overview

Assignment Details

• This is a seasonal six-month role.
• The description states that the role is based in Saudi Arabia and that visa and relocation support are provided.

Culinary and Concept Leadership

• Lead the culinary vision and execution of the Turkish fine-dining concept.
• Develop sophisticated menus and signature dishes inspired by Turkish heritage and regional diversity.
• Create recipes, specifications, plating standards, and portion controls.
• Lead menu tastings, culinary trials, and final menu development.
• Maintain flavour, quality, presentation, consistency, and the authenticity of Turkish cuisine.

Pre-Opening and Development

• Lead all culinary aspects of the restaurant pre-opening.
• Translate the culinary vision into a fully operational restaurant with senior management.
• Develop kitchen SOPs, recipes, preparation methods, service standards, and operational workflows.
• Support kitchen design, equipment planning, supplier selection, and sourcing of Turkish and local ingredients.
• Recruit, train, and structure the opening kitchen brigade.

Kitchen Operations

• Take responsibility for day-to-day kitchen operations and lead a multicultural culinary brigade.
• Maintain high standards of food preparation, presentation, service, mise en place, and kitchen organization.
• Manage kitchen workflow during high-volume service while maintaining fine-dining standards.
• Work with the Front of House team to support a seamless guest experience.
• Ensure compliance with food safety, hygiene, and HACCP standards.

Financial and Commercial Management

• Own kitchen food cost and operational performance.
• Develop recipes, costing sheets, and portion specifications.
• Monitor food cost, yields, waste, stock levels, purchasing, inventory, storage, and stock rotation.
• Work with the Cost Controller and management team to achieve financial targets.
• Improve kitchen efficiency and profitability without compromising quality.

People Leadership

• Build and lead a high-performing culinary team.
• Recruit, train, and develop chefs across kitchen sections.
• Train staff on Turkish culinary techniques, recipes, presentation, and food safety.
• Mentor junior chefs, set performance expectations, and lead by example during service.

Required Qualifications

• At least 5–8 years of professional culinary experience, including Sous Chef experience.
• Strong demonstrable experience and deep knowledge of Turkish cuisine, regional traditions, ingredients, and techniques.
• Previous fine-dining, luxury hospitality, or premium restaurant experience.
• Experience developing sophisticated menus and signature dishes.
• Knowledge of food costing, yield management, portion control, and menu engineering.
• Ability to recruit, lead, and develop a multicultural kitchen brigade.
• Excellent HACCP, food safety, hygiene, leadership, communication, and organizational skills.
• Ability to maintain exceptional standards in a fast-paced, high-volume environment.

Benefits and Support

• Visa and relocation support are provided for the Saudi Arabia assignment.
• Accommodation and a transportation allowance are listed among the benefits.
• The employer describes opportunities for career development, internal promotion, and exposure to premium hospitality and entertainment concepts.