Seasonal Sous Chef: Global Flavors & Pastry Mastery

SIHAMCO; Dubai; On-site; AED 197,000 - 262,000; Full time

Benefits offered by this job

Health insurance

Accommodation provided

Transportation allowance

Career development

Internal promotions

Creative & collaborative culture

Exposure to premium F&B events

Lead founding team (Persian concept)

Job summary

SIHAMCO is seeking an experienced Sous Chef to lead culinary operations for a bold dining concept in Riyadh. The role blends contemporary global cuisine with creative comfort dishes and indulgent desserts, requiring strong kitchen leadership and high-volume execution.

You will translate imaginative menus into consistent, high-quality products while managing food costs, quality, and team development across a multi-cuisine operation.

Qualifications

• Experience across a multi-cuisine, contemporary restaurant environment.
• Ability to translate an imaginative menu into high-quality dishes.
• Strong understanding of modern casual dining and international flavours.
• Proven ability to manage high-volume kitchen operations and costs.

Responsibilities

• Lead the overall kitchen operation with consistency in quality and presentation.
• Oversee prep, sourcing, and service for a diverse, globally inspired menu.
• Develop recipes, plating standards, and kitchen SOPs; document yields and portions.
• Manage food costs, wastage, yields, and GP targets; maintain HACCP and hygiene standards.
• Train, coach, and develop the kitchen brigade; schedule staffing and priorities.
• Collaborate with management on menu changes, promotions and activations.
• Coordinate with front-of-house to ensure smooth service and excellent guest experience.

Skills

Menu development

High-volume service

Modern casual dining

International flavours

Kitchen management

Food costing

Job description

SIHAMCO is seeking an experienced Sous Chef to lead culinary operations for a bold dining concept in Riyadh. The role blends contemporary global cuisine with creative comfort dishes and indulgent desserts, requiring strong kitchen leadership and high-volume execution.

You will translate imaginative menus into consistent, high-quality products while managing food costs, quality, and team development across a multi-cuisine operation.