Sous Chef Greek Cuisine

We are seeking an exceptional Sous Chef to lead the culinary direction to celebrate Greek culinary heritage, regional diversity and exceptional ingredients, bringing together authentic Greek flavours and traditional techniques with a sophisticated, contemporary fine-dining approach. The Sous Chef will be responsible for bringing the Greek culinary concept to life, combining authentic Mediterranean flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution. The successful candidate will have a deep understanding of Taverna style Greek cuisine. This is a seasonal 6 month role is based in Saudi Arabia, visa and relocation support is provided. 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 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 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 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 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 entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational

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 combining traditional Greek flavours 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 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; 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 Front of House 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 with Cost Controller and management to achieve financial targets; Maintain 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.