Sous Chef

SARAI RESTAURANT PTE. LTD.; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

SARAI RESTAURANT PTE. LTD. is seeking a Kitchen Supervisor/Head Chef to oversee the entire kitchen operation, train staff, and ensure consistent quality and presentation.

The role involves assisting in menu planning, maintaining sanitation, and coordinating with service teams to deliver excellent dining experiences. The ideal candidate has 5 years of related kitchen experience, WSQ food hygiene certification (basic), with preference for a WSQ food hygiene audit certificate, and a strong focus on

Qualifications

• WSQ Food Hygiene certificate (Basic) is required
• 5 years of related kitchen experience
• Food hygiene audit WSQ certification preferred

Responsibilities

• Maintain the entire kitchen operation and supervise staff
• Prepare hot and cold dishes and fulfill special requests
• Assist in menu and recipe planning and development
• Train and develop kitchen staff to ensure consistent performance
• Ensure quality, presentation, and sanitation standards are upheld
• Handle proper storage and handling of all food items per company standards
• Support restaurant operations to ensure smooth service

Job description

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation
• Preparing hot and cold dishes and executing requests based on required specifications
• Assisting in the planning and development of menus and recipes
• Supervising, training, and developing staff and ensuring consistency in work performance
• Ensure quality control and presentation of the food
• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations
• Assist in operations to ensure the smooth operation of the restaurant.
• Assist in cleaning duties
• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably
• Basic food hygiene certificate (WSQ)
• 5 years of related experience