Head Chef Greek Cuisine

Role Overview

Head Chef Greek Cuisine at SIHAMCO, a strategic partner operating under the General Entertainment Authority, National Events Center, Riyadh Season and Jeddah Season. This is a founding leadership position for a new Greek fine-dining restaurant concept.

Company Overview

SIHAMCO has been designing, constructing, and operating exceptional experiences since 2008, blending local authenticity with global standards. Operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019, SIHAMCO creates homegrown Saudi concepts fully developed in-house from initial vision through operation. With 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 sets and consistently surpasses global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, and Family & Pet Entertainment Experience. Brands are registered across the GCC and internationally including the United Kingdom, Egypt, and Morocco. The team is a dynamic mix of local talent and international expertise united by a passion for excellence.

Role Purpose

Lead the culinary vision and execution of an authentic Greek fine-dining concept that combines traditional Greek flavours, regional techniques and premium ingredients with contemporary luxury presentation. Establish and manage all culinary operations from pre-opening through daily service, building a high-performing kitchen brigade while maintaining exceptional standards of quality, consistency and profitability.

Key Responsibilities

Culinary & Concept Leadership

• Lead the culinary vision and execution of the Greek fine-dining concept.
• Develop a sophisticated menu inspired by Greece's culinary heritage and regional diversity.
• Create signature dishes that combine traditional Greek flavours and techniques with modern culinary approaches.
• Incorporate premium seasonal produce and high-quality Greek ingredients into the menu.
• Develop recipes, specifications, plating standards and portion controls.
• Lead menu tastings, trials and final menu development.
• Ensure exceptional standards of flavour, quality, presentation and consistency across every service.
• Maintain the authenticity and integrity of Greek cuisine while adapting the experience to a contemporary luxury dining environment.
• Develop strong seafood, grilling, meze, vegetable and main-course offerings appropriate to the concept.

Pre-Opening & Concept Development

• Lead all culinary aspects of the restaurant pre-opening.
• Work closely with senior management to translate the culinary vision into a fully operational restaurant.
• Develop kitchen SOPs, recipes, preparation methods and service standards.
• Support kitchen design, equipment planning and operational workflow.
• Assist with supplier selection and sourcing of premium Greek, Mediterranean and local ingredients.
• Establish product specifications and quality standards.
• Identify specialist Greek ingredients and products required to maintain the authenticity of the concept.
• Recruit, train and structure the opening kitchen brigade.
• Lead culinary trials, tastings, mock services and opening preparations.

Kitchen Operations

• Take full responsibility for the day-to-day kitchen operation.
• Lead and motivate a multicultural culinary brigade.
• Maintain exceptional standards of food preparation, presentation and service.
• Ensure efficient mise en place and kitchen organisation.
• Manage kitchen workflow during high-volume service while maintaining fine-dining standards.
• Ensure consistency across every dish and every service.
• Work closely with the Front of House team to ensure a seamless guest experience.
• Ensure full compliance with food safety, hygiene and HACCP standards.

Financial & Commercial Management

• Take ownership of kitchen food cost and operational performance.
• Develop accurate recipes, costing sheets and portion specifications.
• Monitor food cost, yields, waste and stock levels.
• Work closely with the Cost Controller and management team to achieve agreed financial targets.
• Maintain effective purchasing and inventory control.
• Ensure appropriate storage and stock rotation.
• Monitor the cost and yield of premium seafood, proteins and specialist ingredients.
• Identify opportunities to improve kitchen efficiency and profitability without compromising quality.

People & Leadership

• Build and lead a high-performing culinary team.
• Recruit, train and develop chefs across all kitchen sections.
• Establish a culture of professionalism, discipline, creativity and teamwork.
• Conduct regular training on Greek culinary techniques, recipes, presentation and food safety.
• Mentor junior chefs and develop internal culinary talent.
• Set clear performance expectations and lead by example during service.

Qualifications & Experience

• 5–8+ years of professional culinary experience, including experience as a Head Chef, Executive Sous Chef or equivalent senior culinary position.
• Strong and demonstrable experience in Greek cuisine.
• Previous experience within fine dining, luxury hospitality or premium restaurant environments.
• Deep knowledge of Greek culinary traditions, regional cuisines, ingredients and techniques.
• Strong understanding of Aegean, Cretan and Mediterranean cuisine is highly desirable.
• Experience developing sophisticated menus and signature dishes.
• Strong knowledge of food costing, yield management, portion control and menu engineering.
• Proven ability to recruit, lead and develop a multicultural kitchen brigade.
• Excellent knowledge of HACCP, food safety and hygiene standards.

Skills & Competencies

• Strong knowledge of Greek cuisine, grilling, olive oil, herbs, cheeses and seasonal produce.
• Strong leadership, communication and organisational skills.
• Creative, detail-oriented and commercially minded.
• Ability to maintain exceptional standards in a fast-paced, high-volume environment.

Additional Information

• An opportunity to lead the founding team launching a new Greek fine-dining restaurant concept by SIHAMCO at The Groves.
• Competitive salary packages aligned with market standards and experience.
• Health insurance, accommodation provided and transportation allowance.
• Career development and internal promotions — grow 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 — gain experience in premium F&B and entertainment.
• Experience working on premium events within The Groves, Riyadh Season.
• Cultural diversity — join a team of passionate professionals from around the world.