Sous Chef Turkish Cuisine

We are seeking an exceptional Sous Chef to support the Head Chef in bringing an elevated Turkish fine-dining concept to life, celebrating Turkey’s rich culinary heritage, regional diversity and exceptional ingredients. The Sous Chef will play a key role in ensuring the successful execution of the culinary concept, combining authentic Turkish flavours, traditional techniques and premium ingredients with sophisticated contemporary presentation and consistent fine-dining standards. The successful candidate will have a strong understanding of Turkish cuisine and its regional influences, including Aegean, Mediterranean, Anatolian, Ottoman and modern Turkish cuisine, together with proven experience in high-end or fine-dining environments. This role is based in Saudi Arabia, with visa and relocation support provided. Key Responsibilities Culinary & Kitchen Leadership - Support the Head Chef in the overall culinary direction and execution of the Turkish fine-dining concept. - Ensure all dishes are prepared and presented according to approved recipes, specifications and plating standards. - Maintain the authenticity, quality and consistency of Turkish flavours and culinary techniques. - Supervise daily food preparation, mise en place and service across assigned kitchen sections. - Assist with menu development, recipe testing, tastings and culinary trials. - Ensure all ingredients are prepared to the required quality, yield and specification. - Maintain exceptional standards of flavour, texture, presentation and portion control. - Step into the Head Chef’s role and oversee the kitchen in their absence. Pre-Opening & Restaurant Launch - Support the Head Chef with all culinary aspects of the restaurant pre-opening. - Assist with the development and implementation of kitchen SOPs, recipes and preparation standards. - Support kitchen equipment testing, operational workflow and kitchen setup. - Assist with supplier evaluations and product testing. - Participate in menu trials, tastings, mock services and soft-opening preparations. - Support the recruitment, onboarding and training of the opening kitchen brigade. - Ensure all kitchen sections are fully prepared for opening and operationally ready for service. Kitchen Operations - Supervise and coordinate the day-to-day operation of the kitchen. - Lead kitchen sections during service and ensure smooth communication between all stations. - Ensure effective mise en place, preparation and organisation before every service. - Monitor food quality and presentation throughout service. - Maintain efficient kitchen workflow during high-volume periods without compromising fine-dining standards. - Conduct regular quality checks on ingredients, preparation and finished dishes. - Ensure correct portioning, plating and ticket execution. - Coordinate closely with the Head Chef and Front of House team to ensure smooth service. - Maintain a clean, organised and professional kitchen environment. - Ensure strict compliance with food safety, hygiene and HACCP requirements. Food Cost & Stock Control - Support the Head Chef in achieving agreed food-cost targets. - Follow approved recipes, portion specifications and preparation methods. - Monitor food usage, yields, waste and portion control within the kitchen. - Assist with daily stock checks and inventory management. - Ensure correct storage, labelling and stock rotation using FIFO principles. - Identify and report excessive waste, quality issues or discrepancies. - Support receiving and quality checks of deliveries. - Work closely with the Cost Controller and management team to maintain strong cost discipline. People & Team Leadership - Supervise, motivate and support the kitchen brigade during daily operations. - Lead by example, maintaining high standards of professionalism, discipline and teamwork. - Allocate daily responsibilities and ensure sufficient preparation across all sections. - Train chefs on recipes, preparation techniques, plating and Turkish culinary standards. - Coach Commis Chefs and junior team members to develop their technical skills. - Monitor team performance and provide constructive feedback. - Support the Head Chef with performance management and staff development. - Foster a positive, respectful and collaborative multicultural working environment. Turkish Cuisine & Culinary Standards - Demonstrate strong knowledge of traditional Turkish ingredients, techniques and flavour profiles. - Maintain a strong understanding of Turkey’s regional culinary traditions. - Support the preparation of traditional Turkish dishes while ensuring contemporary fine-dining execution. - Ensure authentic ingredients and traditional preparation methods are respected where required. - Assist in adapting dishes to meet the concept’s quality, presentation and guest expectations without compromising their Turkish identity. - Share culinary knowledge with the wider kitchen team through structured training and demonstrations. Food Safety & Hygiene