Executive Sous Chef - Nikkei & Asian Cuisine (European)

Job Title: Executive Sous Chef – Nikkei & Asian Cuisine

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 a highly skilled Executive Sous Chef with expertise in Nikkei and Asian cuisines. The ideal candidate will support the Executive Chef in overseeing large-scale, high-end banquets and bespoke events, ensuring flawless execution, consistency in quality, and innovative menu creation that reflects modern Asian culinary artistry. This role requires a creative leader with strong organizational and team management abilities, able to thrive in a fast-paced, premium events environment.

Key Responsibilities:

• Lead kitchen operations in collaboration with the Executive Chef, ensuring seamless preparation and service of Nikkei and Asian-inspired dishes for luxury events and high-volume banquets.
• Design and develop bespoke menus highlighting authentic flavors, refined presentation, and seasonal ingredients while maintaining brand standards.
• Supervise, train, and mentor a multicultural culinary team to ensure excellence, consistency, and efficiency across all production areas.
• Oversee kitchen workflow, food costing, portion control, and inventory management to meet quality and profitability goals.
• Ensure compliance with food safety, hygiene, and HACCP standards across all kitchen operations.
• Work closely with event planners and operations teams to tailor menus for exclusive banquets, weddings, and VIP functions.
• Drive innovation by introducing contemporary Asian techniques, plating styles, and fusion concepts that elevate the guest experience.
• Manage kitchen logistics, equipment maintenance, and supplier relationships to support high production volumes without compromising quality.

Qualifications and Requirements:

• Proven experience as Executive Sous Chef or Senior Sous Chef in luxury hotels, fine dining, or high-end banqueting environments.
• Strong culinary background specializing in Nikkei and Asian cuisines (Japanese, Peruvian, Asian preferred).
• Demonstrated ability to lead and motivate large culinary teams under demanding event timelines.
• Solid understanding of large-scale production, menu engineering, and kitchen cost control.
• Creative flair with attention to detail in flavor balance and presentation aesthetics.
• Strong communication and organizational skills with a collaborative, hands-on leadership style.
• Culinary degree or equivalent professional certification preferred.
• Flexibility to work long hours, weekends, and under pressure in a dynamic events setting.