Sous Chef Greek Cuisine

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.