Sous Chef Greek Cuisine

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

We are seeking an exceptional Sous Chef to lead the culinary direction to celebrate Greek culinary heritage, regional diversity and exceptional ingredients, bringing together authentic Greek flavours and traditional techniques with a sophisticated, contemporary fine-dining approach.

The Sous Chef will be responsible for bringing the Greek culinary concept to life, combining authentic Mediterranean flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution.

The successful candidate will have a deep understanding of Taverna style Greek cuisine.

This is a seasonal 6 month role is based in Saudi Arabia, visa and relocation support is provided.

Culinary & Concept Leadership

• 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

Pre-Opening & Concept Development

• 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

Kitchen Operations

• 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

Financial & Commercial Management

• 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

People & Leadership

• 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

Requirements

• 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

Benefits

At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include:

• An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio
• Competitive salary packages - aligned with market standards and experience
• Health insurance, accommodation provided and transportation allowance
• Career development & Internal promotions - grow with us across departments and seasons
• Creative & collaborative work culture - built on passion, innovation, and attention to detail
• Exposure to high-end hospitality & entertainment concepts - gain experience in premium F&B and entertainment
• Experience working on premium events within The Groves, Riyadh Season
• Cultural diversity - join a team of passionate professionals from around the world

About The Company

SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.

At SIHAMCO, we don't just lead Saudi Arabia's hospitality and entertainment evolution—we create it from the ground up. Since 2008, we've been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.

Crafting a Homegrown Legacy

All brands under SIHAMCO are homegrown Saudi concepts, fully developed in‑house — from initial vision and brand identity to concept creation, design, execution and operation. We don't import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.

Our Signature Brands

Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.

Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.

We Are Only Getting Started!

Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.

People First

Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.

Join Us

Whether you're an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.

Join us and be part of a company that's redefining hospitality in Saudi Arabia and beyond.