# Sous Chef Turkish Cuisine — SIHAMCO

Canonical: https://jobxdubai.com/jobs/a7cc3b55-sous-chef-turkish-cuisine
Location: Dubai, UAE
Type: full_time · Level: senior
Monthly salary: AED 18,000 to 35,000 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-09-03
Apply: https://jobs.workable.com/view/mHMnP6LQtA94UvhA6KjbSd/sous-chef-turkish-cuisine-in-dubai-at-sihamco

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## Description

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

## Requirements

- 5+ years of professional culinary experience, with at least 2 years in a Sous Chef or equivalent supervisory position within fine dining, luxury hotels or premium restaurants.
- Experience with Turkish fine dining, Ottoman cuisine, Turkish cuisine or premium Mediterranean concepts

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