Sous Chef Greek Cuisine

Role Overview

Sous Chef Greek Cuisine at SIHAMCO, based in Saudi Arabia. This is a seasonal 6-month contract role.

Company Overview

SIHAMCO is a strategic partner operating under the General Entertainment Authority, National Events Center, Riyadh Season and Jeddah Season since 2019. Since 2008, the company has designed, constructed and operated exceptional hospitality and entertainment experiences. All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house from vision through operation. The portfolio includes over 25 original brands spanning Entertainment, Hospitality, F&B, Lifestyle, Wellness and Family & Pet Entertainment. SIHAMCO brands are registered across the GCC and internationally including the United Kingdom, Egypt and Morocco.

Role Purpose

Lead the culinary direction to celebrate Greek culinary heritage, regional diversity and exceptional ingredients. Bring together authentic Greek flavours and traditional techniques with a sophisticated, contemporary fine-dining approach. Bring the Greek culinary concept to life by combining authentic Mediterranean 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 Greek fine-dining concept.
• Develop a sophisticated menu inspired by Greek culinary heritage and regional diversity.
• Create signature dishes that combine traditional Greek 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 Greek 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 Greek 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 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 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 Sous Chef.
• 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.
• 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 and detail-oriented mindset.
• Commercial awareness and profitability focus.
• Ability to maintain exceptional standards in fast-paced, high-volume environments.

Additional Information

• This is a seasonal 6-month role.
• Visa and relocation support is provided.
• Competitive salary packages aligned with market standards and experience.
• Health insurance, accommodation and transportation allowance provided.
• Career development and internal promotion opportunities across departments and seasons.
• Exposure to high-end hospitality and entertainment concepts at premium F&B venues.
• Experience working on premium events within The Groves and Riyadh Season.
• Cultural diversity; opportunity to join a team of passionate professionals from around the world.