Executive Sous Chef - Mediterranean

Job Title: Executive Sous Chef – Mediterranean

Salary & Benefits:

• USD 4,800/month
• Bonus up to 2 months’ salary
• Accommodation & Transportation
• Car Allowance

Job Overview:
Our client, an ultra-luxury events and banqueting company in Saudi Arabia, is seeking an accomplished Executive Sous Chef with deep expertise in Mediterranean cuisine, with additional knowledge of Nikkei cuisine considered a significant advantage. The ideal candidate will support the Executive Chef in leading large-scale, high-end banquets and bespoke events, ensuring exceptional quality, refined flavor profiles, and innovative menu development rooted in Mediterranean culinary traditions. This position requires a creative, disciplined leader capable of delivering excellence in a fast-paced, premium events environment.

Key Responsibilities:

• Lead back-of-house operations alongside the Executive Chef, ensuring flawless preparation and service of Mediterranean-focused menus for luxury events and high-volume banquets.
• Develop bespoke menus showcasing regional Mediterranean flavors, premium ingredients, modern presentation, and seasonal influences; integrate Nikkei elements where relevant.
• Supervise, train, and inspire a multicultural culinary brigade to achieve consistency, efficiency, and elevated culinary standards across all production areas.
• Oversee kitchen workflow, cost control, portioning, inventory, and operational efficiency to meet quality and profitability targets.
• Enforce strict adherence to food safety, hygiene, and HACCP protocols across all kitchen operations.
• Collaborate closely with event planners and operations teams to tailor menus for exclusive banquets, high-profile weddings, and VIP functions.
• Drive culinary innovation by introducing contemporary Mediterranean techniques, creative plating styles, and subtle fusion concepts that enhance guest experience.
• Manage kitchen logistics, equipment upkeep, and supplier coordination to support high production demands without compromising excellence.

Qualifications & Requirements:

• Must have European experience.
• Proven experience as Executive Sous Chef or Senior Sous Chef in luxury hotels, fine dining restaurants, or high-end banqueting setups.
• Strong foundation in Mediterranean cuisine; familiarity with Nikkei techniques and flavor profiles is a valuable plus.
• Demonstrated ability to lead, motivate, and manage large culinary teams under tight event-driven timelines.
• Solid understanding of large-scale production, menu engineering, costing, and kitchen operations.
• Creative approach with keen attention to flavor balance, authenticity, and presentation aesthetics.
• Excellent communication, organizational skills, and a collaborative, hands-on leadership style.
• Culinary degree or equivalent professional certification preferred.
• Flexibility to work long hours, weekends, and in a high-pressure, dynamic environment.