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.

• 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

• 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…