We are seeking an exceptional Sous Chef to support the Head Chef in bringing an elevated Turkish fine-dining concept to life, celebrating Turkey’s rich culinary heritage, regional diversity and exceptional ingredients.
The Sous Chef will play a key role in ensuring the successful execution of the culinary concept, combining authentic Turkish flavours, traditional techniques and premium ingredients with sophisticated contemporary presentation and consistent fine-dining standards .
The successful candidate will have a strong understanding of Turkish cuisine and its regional influences, including Aegean, Mediterranean, Anatolian, Ottoman and modern Turkish cuisine , together with proven experience in high-end or fine-dining environments.
This role is based in Saudi Arabia, with visa and relocation support provided.
Key Responsibilities
Culinary & Kitchen Leadership
• Support the Head Chef in the overall culinary direction and execution of the Turkish fine-dining concept.
• Ensure all dishes are prepared and presented according to approved recipes, specifications and plating standards.
• Maintain the authenticity, quality and consistency of Turkish flavours and culinary techniques.
• Supervise daily food preparation, mise en place and service across assigned kitchen sections.
• Assist with menu development, recipe testing, tastings and culinary trials.
• Ensure all ingredients are prepared to the required quality, yield and specification.
• Maintain exceptional standards of flavour, texture, presentation and portion control.
• Step into the Head Chef’s role and oversee the kitchen in their absence.
Pre-Opening & Restaurant Launch
• Support the Head Chef with all culinary aspects of the restaurant pre-opening.
• Assist with the development and implementation of kitchen SOPs, recipes and preparation standards.
• Support kitchen equipment testing, operational workflow and kitchen setup.
• Assist with supplier evaluations and product testing.
• Participate in menu trials, tastings, mock services and soft-opening preparations.
• Support the recruitment, onboarding and training of the opening kitchen brigade.
• Ensure all kitchen sections are fully prepared for opening and operationally ready for service.
Kitchen Operations
• Supervise and coordinate the day-to-day operation of the kitchen.
• Lead kitchen sections during service and ensure smooth communication between all stations.
• Ensure effective mise en place, preparation and organisation before every service.
• Monitor food quality and presentation throughout service.
• Maintain efficient kitchen workflow during high-volume periods without compromising fine-dining standards.
• Conduct regular quality checks on ingredients, preparation and finished dishes.
• Ensure correct portioning, plating and ticket execution.
• Coordinate closely with the Head Chef and Front of House team to ensure smooth service.
• Maintain a clean, organised and professional kitchen environment.
• Ensure strict compliance with food safety, hygiene and HACCP requirements.
Food Cost & Stock Control
• Support the Head Chef in achieving agreed food-cost targets.
• Follow approved recipes, portion specifications and preparation methods.
• Monitor food usage, yields, waste and portion control within the kitchen.
• Assist with daily stock checks and inventory management.
• Ensure correct storage, labelling and stock rotation using FIFO principles.
• Identify and report excessive waste, quality issues or discrepancies.
• Support receiving and quality checks of deliveries.
• Work closely with the Cost Controller and management team to maintain strong cost discipline.
People & Team Leadership
• Supervise, motivate and support the kitchen brigade during daily operations.
• Lead by example, maintaining high standards of professionalism, discipline and teamwork.
• Allocate daily responsibilities and ensure sufficient preparation across all sections.
• Train chefs on recipes, preparation techniques, plating and Turkish culinary standards.
• Coach Commis Chefs and junior team members to develop their technical skills.
• Monitor team performance and provide constructive feedback.
• Support the Head Chef with performance management and staff development.
• Foster a positive, respectful and collaborative multicultural working environment.
Turkish Cuisine & Culinary Standards
• Demonstrate strong knowledge of traditional Turkish ingredients, techniques and flavour profiles.
• Maintain a strong understanding of Turkey’s regional culinary traditions.
• Support the preparation of traditional Turkish dishes while ensuring contemporary fine-dining execution.
• Ensure authentic ingredients and traditional preparation methods are respected where required.
• Assist in adapting dishes to meet the concept’s quality, presentation and guest expectations without compromising their Turkish identity.
• Share culinary knowledge with the wider kitchen team through structured training and demonstrations.
Food Safety & Hygiene
• Ensure full compliance with HACCP and local food-safety regulations.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Monitor food temperatures, storage conditions and preparation procedures.
• Ensure correct labelling, dating and stock rotation.
• Immediately report food-safety risks, equipment issues or hygiene concerns to the Head Chef.
• Participate in regular kitchen inspections and corrective actions.
Guest Experience & Service Excellence
• Maintain exceptional culinary standards throughout every service.
• Work closely with the Head Chef and Front of House team to ensure dishes are delivered consistently and efficiently.
• Respond professionally to special requests, allergies and dietary requirements.
• Assist with VIP, private dining and special-event services when required.
• Ensure the kitchen team understands the importance of presentation, timing and guest experience.
• 5+ years of professional culinary experience , with at least 2 years