Seasonal Sous Chef — Greek Fine-Dining Concept Lead

Siham International Trading Co.; Dubai; On-site; AED 197,000 - 262,000; Full time

Benefits offered by this job

Health insurance

Accommodation provided

Transportation allowance

Job summary

SIHAMCO is hiring a Sous Chef to lead the Greek fine-dining concept and execute a menu inspired by Greek heritage with regional diversity. The role involves pre-opening leadership, menu development, and maintaining top-quality guest experiences across a luxury dining environment.

The successful candidate will have 5–8+ years in professional culinary roles, strong Greek cuisine expertise, and proven leadership in fine dining settings.

Qualifications

• 5–8+ years of professional culinary experience, including experience as a Sous Chef.
• Strong and demonstrable experience in Greek cuisine.
• Previous experience within fine dining, luxury hospitality or premium restaurant environments.
• Deep knowledge of Greek culinary traditions, regional cuisines, ingredients and techniques.
• Experience developing sophisticated menus and signature dishes.
• Strong knowledge of food costing, yield management, portion control and menu engineering.
• Proven ability to recruit, lead and develop a multicultural kitchen brigade.
• Excellent knowledge of HACCP, food safety and hygiene standards.
• Strong leadership, communication and organisational skills.
• Creative, detail-oriented and commercially minded.
• Ability to maintain exceptional standards in a fast-paced, high-volume environment.

Responsibilities

• Lead the culinary vision and execution of the Greek fine-dining concept.
• Develop a sophisticated menu inspired by Greek heritage and regional diversity.
• Create signature dishes combining traditional Greek flavours with modern approaches.
• Develop recipes, plating standards and portion controls.
• Lead tastings, trials and opening menu development.
• Maintain high standards of flavour, quality, presentation and consistency.
• Maintain authenticity of Turkish cuisine while adapting to a luxury dining environment.
• Lead all culinary aspects of the restaurant pre-opening.
• Work with senior management to translate 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.
• Take full responsibility for day-to-day kitchen operations.
• 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 for a seamless guest experience.
• Ensure HACCP compliance.
• Take ownership of kitchen food cost and operational performance.
• Develop recipes, costing sheets and portion specifications.
• Monitor food cost, yields, waste and stock levels.
• Work with Cost Controller to achieve financial targets.
• Maintain purchasing and inventory control.
• Ensure storage and stock rotation.
• Identify opportunities to improve kitchen efficiency and profitability.
• Build and lead a high-performing culinary team.
• Recruit, train and develop chefs across 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.

Skills

Culinary leadership

Greek cuisine

Menu development

Food costing

HACCP & food safety

Team leadership

Fine dining

Multicultural kitchen

High-volume service

Communication & organisation

Job description

SIHAMCO is hiring a Sous Chef to lead the Greek fine-dining concept and execute a menu inspired by Greek heritage with regional diversity. The role involves pre-opening leadership, menu development, and maintaining top-quality guest experiences across a luxury dining environment.

The successful candidate will have 5–8+ years in professional culinary roles, strong Greek cuisine expertise, and proven leadership in fine dining settings.