Turkish Fine-Dining Sous Chef & Menu Architect

SIHAMCO; Saudi Arabia; On-site; SAR 335,000 - 469,000; Full time

Job summary

SIHAMCO in Saudi Arabia seeks an exceptional Sous Chef to lead the culinary direction of a Turkish fine-dining concept for a 6‑month seasonal assignment. The role blends authentic Turkish flavours and traditional techniques with a contemporary presentation, delivering a cohesive concept across service.

You will recruit, train and mentor a multicultural kitchen brigade; develop menus, cost controls and SOPs; oversee tastings, pre-opening activities, and ensure HACCP compliance while maintaining

Qualifications

• 5–8+ years of professional culinary experience, including Sous Chef role.
• Deep knowledge of Turkish cuisine, regional cuisines, ingredients and techniques.
• Experience in fine dining or luxury hospitality.

Responsibilities

• Lead culinary vision and execution of the Turkish fine-dining concept.
• Develop sophisticated menu inspired by Turkish heritage and regional diversity.
• Create signature dishes blending traditional flavours with modern techniques.
• Lead tastings, trials and final menu development.
• Ensure flavour, quality, presentation and consistency across service.
• Pre-opening and concept development; translate vision into a fully operational restaurant.
• Oversee kitchen operations, mise en place, and high-volume service.
• HACCP compliance and food safety adherence.
• Recruit, train and mentor a multicultural kitchen brigade.

Skills

Culinary leadership

Menu development

Turkish cuisine

Food safety HACCP

Team building

Restaurant operations

Job description

SIHAMCO in Saudi Arabia seeks an exceptional Sous Chef to lead the culinary direction of a Turkish fine-dining concept for a 6‑month seasonal assignment. The role blends authentic Turkish flavours and traditional techniques with a contemporary presentation, delivering a cohesive concept across service.

You will recruit, train and mentor a multicultural kitchen brigade; develop menus, cost controls and SOPs; oversee tastings, pre-opening activities, and ensure HACCP compliance while maintaining