Sous Chef Turkish Cuisine

Role Overview

Sous Chef Turkish Cuisine at SIHAMCO, based in Saudi Arabia. Visa and relocation support provided.

Company Overview

SIHAMCO is a strategic partner operating under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. Since 2008, SIHAMCO has been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house from initial vision through execution and operation. The company operates over 25 original homegrown brands including 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. SIHAMCO brands are registered across the GCC and internationally including the United Kingdom, Egypt and Morocco.

Role Purpose

The Sous Chef will support the Head Chef in bringing an elevated Turkish fine-dining concept to life, celebrating Turkey's rich culinary heritage, regional diversity and exceptional ingredients. The role combines authentic Turkish flavours, traditional techniques and premium ingredients with sophisticated contemporary presentation and consistent fine-dining standards.

Key Responsibilities

Culinary & Kitchen Leadership

• 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.

Pre-Opening & Restaurant Launch

• 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.

Kitchen Operations

• 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.

Food Cost & Stock Control

• 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.

People & Team Leadership

• 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.

Turkish Cuisine & Culinary Standards

• Demonstrate strong knowledge of traditional Turkish ingredients, techniques and flavour profiles.
• Maintain a strong understanding of Turkey's regional culinary traditions, including Aegean, Mediterranean, Anatolian, Ottoman and modern Turkish cuisine.
• 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.

Food Safety & Hygiene

• 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.

Guest Experience & Service Excellence

• 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.

Qualifications & Experience

• 5+ years of professional culinary experience.
• At least 2 years in a Sous Chef or equivalent supervisory position within fine dining, luxury hotels or premium restaurants.
• Experience with Turkish fine dining, Ottoman cuisine, Turkish cuisine or premium Mediterranean concepts.

Additional Information

• Leading the founding team launching a new in-house Turkish restaurant concept by SIHAMCO—a first within The Groves' Portfolio.
• Competitive salary packages aligned with market standards and experience.
• Health insurance, accommodation provided and transportation allowance.
• Career development and internal promotions available across departments and seasons.
• Creative and collaborative work culture built on passion, innovation and attention to detail.
• Exposure to high-end hospitality and entertainment concepts with experience in premium F&B and entertainment.
• Opportunity to work on premium events within The Groves, Riyadh Season.
• Cultural diversity with a team of passionate professionals from around the world.