Sous Chef Turkish Cuisine

We are seeking an exceptional Sous Chef to lead the culinary direction to celebrate Turkey's rich culinary heritage, regional diversity and exceptional ingredients , bringing together authentic Turkish flavours and traditional techniques with a sophisticated, contemporary fine-dining approach. The Sous Chef will be responsible for bringing the Turkish culinary concept to life, combining authentic Turkish flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution . The successful candidate will have a deep understanding of Turkish cuisine and its regional diversity, from the Aegean and Mediterranean coastlines to Anatolian, Ottoman and modern Turkish culinary influences. 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 Turkish fine-dining concept.
• Develop a sophisticated menu inspired by Turkey's rich culinary heritage and regional diversity.
• Create signature dishes that combine traditional Turkish 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 Turkish 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 Turkish 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.

Desired Candidate Profile

• 5 8+ years of professional culinary experience , including experience as a Sous Chef
• Strong and demonstrable experience in Turkish cuisine .
• Previous experience within fine dining, luxury hospitality or premium restaurant environments .
• Deep knowledge of Turkish culinary traditions, regional cuisines, ingredients and techniques.
• Experience developing sophisticated menus and signature dishes.
• Strong knowledge of food costing, yield management, portion control and menu engineering.
• Proven ability to recruit, lead and develop a multicultural kitchen brigade.
• Excellent knowledge of HACCP, food safety and hygiene standards.
• Strong leadership, communication and organisational skills.
• Creative, detail-oriented and commercially minded.
• Ability to maintain exceptional standards in a fast-paced, high-volume environment.

The Ideal Candidate We are looking for a chef who is deeply connected to Turkish cuisine but equally comfortable operating at a modern fine-dining level . The ideal candidate understands that exceptional Turkish cuisine is about more than familiar dishes. You should have a strong appreciation for Turkey's regional ingredients, culinary history and traditional techniques, while having the creativity and technical ability to reinterpret these elements for a sophisticated contemporary dining experience.