Seasonal Greek Fine-Dining Sous Chef Lead

SIHAMCO; Doha; On-site; QAR 58,000 - 87,000; Full time

Benefits offered by this job

Health insurance

Accommodation provided

Transportation allowance

Job summary

SIHAMCO is seeking an exceptional Sous Chef to lead the Greek fine-dining concept at a premium Saudi setting. You will translate Greek heritage into a sophisticated menu, ensure authentic flavours, and oversee kitchen operations with a multicultural brigade.

You will drive pre-opening activities, SOPs, recipes and training, while maintaining HACCP standards and high-volume service at a contemporary luxury level. Visa and relocation support are provided for Saudi operations.

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 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.
• 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.
• 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.
• 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.
• 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.

Skills

Greek cuisine knowledge

Menu development

Leadership

Food safety HACCP

Training & mentoring

Job description

SIHAMCO is seeking an exceptional Sous Chef to lead the Greek fine-dining concept at a premium Saudi setting. You will translate Greek heritage into a sophisticated menu, ensure authentic flavours, and oversee kitchen operations with a multicultural brigade.

You will drive pre-opening activities, SOPs, recipes and training, while maintaining HACCP standards and high-volume service at a contemporary luxury level. Visa and relocation support are provided for Saudi operations.