Head Chef Greek Cuisine

We are seeking an exceptional Head Chef to bring a Greek culinary concept to life, combining authentic Greek flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution. The successful candidate will have a deep understanding of Greek cuisine and its regional diversity, including Aegean, Cretan, mainland Greek and Mediterranean influences, with a strong appreciation for seasonal produce, premium proteins and seafood, olive oil, herbs, grains, cheeses and traditional Greek cooking methods. 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. Benefits At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include: - An opportunity to lead the founding team launching a new in house Persian 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 & Internal promotions – grow with us across departments and seasons - Creative & collaborative work culture – built on passion, innovation, and attention to detail - Exposure to high-end hospitality & 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 About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and ente

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.