Executive Sous Chef - Nikkei & Asian Cuisine

Job Title: Executive Sous Chef – Nikkei & Asian CuisineSalary & Benefits:USD 4,800/monthBonus up to 2 months salaryAccommodation & TransportationCar AllowanceJob 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.