Junior Sous Chef - Menu & Kitchen Leadership

SARAI RESTAURANT PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

SARAI RESTAURANT PTE. LTD. seeks an experienced kitchen professional to oversee daily kitchen operations and deliver high-quality dishes. You will lead and train staff, maintain sanitation, and ensure menu and recipe execution aligns with specifications.

The role requires 4–5 years of related experience and relevant WSQ certifications, with a focus on cost control, quality, and teamwork in a fast-paced dining environment.

Qualifications

• 4-5 years of related experience.
• Must have WSQ Basic Food Hygiene Cert (WSQ).
• Preferably WSQ Food Hygiene Audit Cert (WSQ).

Responsibilities

• Maintain the entire kitchen operation.
• Prepare hot and cold dishes and execute requests per specifications.
• Assist in planning and development of menus and recipes.
• Supervise, train and develop staff for consistent performance.
• Ensure quality control and presentation of the food.
• Ensure proper handling and storage of all food per standards and sanitation rules.
• Maintain planned food cost.
• Assist in cleaning duties.
• Assist Sous Chef.

Skills

Kitchen leadership

Staff training

Education

WSQ Basic Food Hygiene Cert (WSQ)

Food hygiene audit cert (WSQ)

Job description

SARAI RESTAURANT PTE. LTD. seeks an experienced kitchen professional to oversee daily kitchen operations and deliver high-quality dishes. You will lead and train staff, maintain sanitation, and ensure menu and recipe execution aligns with specifications.

The role requires 4–5 years of related experience and relevant WSQ certifications, with a focus on cost control, quality, and teamwork in a fast-paced dining environment.