Sous Chef Turkish Cuisine
SIHAMCO · Dubai
On-site · DubaiContractMid LevelOperations & Administration
Posted 13 hours ago13h agoApply link checked 7 hours ago
Why we think you can apply
- Employer country
- United Arab Emirates · Dubai
- Hiring model
- UAE-based role · the employer hires in the UAE
- Work from
- Dubai · on-site
- Time-zone overlap
- Gulf Standard Time · none needed
Posted 13 hours ago · apply link checked 7 hours ago
About the role
Responsibilities
- Lead the culinary vision and execution of the Greek fine-dining concept
- Develop sophisticated menus inspired by Greek culinary heritage
- Create signature dishes combining traditional flavours with modern approaches
- Manage day-to-day kitchen operations and lead a multicultural brigade
- Oversee food costing, yields, waste, and stock levels
- Lead pre-opening culinary aspects including SOP development and kitchen design support
- Recruit, train, and mentor the kitchen team
Requirements
- 5-8+ years of professional culinary experience, including Sous Chef roles
- Demonstrable experience in Greek cuisine
- Previous experience in fine dining or luxury hospitality environments
- Strong knowledge of food costing and menu engineering
- Excellent knowledge of HACCP and food safety standards
- Strong leadership and organizational skills
Benefits
- Competitive salary packages aligned with market standards
- Health insurance, accommodation, and transportation allowance provided
- Career development and internal promotion opportunities
- Exposure to high-end hospitality and entertainment concepts
- Experience working on premium events within Riyadh Season
About the Company
SIHAMCO is a strategic partner operating under the General Entertainment Authority (GEA) and Riyadh Season, designing and operating exceptional hospitality and entertainment experiences in Saudi Arabia.
What we look for
- 5-8+ years professional culinary experience
- Sous Chef experience
- Strong experience in Greek cuisine
- Fine dining or luxury hospitality experience
- Knowledge of food costing and yield management
- HACCP and food safety knowledge
Leadership
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