Head Chef Turkish Cuisine

Role Overview

Head Chef Turkish Cuisine at SIHAMCO, based in Saudi Arabia. Visa and relocation support are 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, the company has been designing, constructing, and operating exceptional hospitality and entertainment experiences that blend local authenticity with global standards. All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house from initial vision through design, execution and operation. The portfolio includes over 25 original brands such as 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. Brands are registered across the GCC and internationally including the United Kingdom, Egypt and Morocco.

Role Purpose

Lead the culinary direction of a new Turkish fine-dining concept that celebrates Turkey's rich culinary heritage, regional diversity and exceptional ingredients. Bring together authentic Turkish flavours and traditional techniques with a sophisticated, contemporary fine-dining approach, combining authentic Turkish flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution.

Key Responsibilities

Culinary & Concept Leadership

• Lead the culinary vision and execution of the Turkish fine-dining concept.
• Develop a sophisticated menu inspired by Turkey's rich culinary heritage and regional diversity.
• Create signature dishes that combine traditional Turkish flavours and techniques with modern culinary approaches.
• 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 Turkish cuisine while adapting the experience to a contemporary luxury dining environment.

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 Turkish and local ingredients.
• Establish product specifications and quality standards.
• 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 high 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.
• 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.
• 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 Turkish 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 Turkish cuisine.
• Previous experience within fine dining, luxury hospitality or premium restaurant environments.
• Deep knowledge of Turkish culinary traditions, regional cuisines, ingredients and techniques.
• 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 leadership, communication and organisational skills.
• Creative, detail-oriented and commercially minded.
• Ability to maintain exceptional standards in a fast-paced, high-volume environment.
• Deep connection to Turkish cuisine and comfort operating at modern fine-dining level.
• Strong appreciation for Turkey's regional ingredients, culinary history and traditional techniques.
• Creativity and technical ability to reinterpret Turkish culinary elements for sophisticated contemporary dining experience.

Additional Information

Benefits

• Opportunity to lead the founding team launching a new 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 to 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 with experience in premium F&B and entertainment.
• Experience working on premium events within The Groves, Riyadh Season.
• Cultural diversity with a team of passionate professionals from around the world.