We are looking for an experienced and visionary Japanese Chef to lead our kitchen operations. You will manage back-of-house staff, design seasonal or authentic set menus, maintain strict food cost controls, and ensure exceptional culinary standards. The ideal candidate possesses deep expertise in Japanese culinary traditions and strong leadership skills.

Key Responsibilities

Menu Engineering: Develop, execute, and refine authentic Japanese menus, including seasonal specials, omakase courses, and signature sauces.
Kitchen Leadership: Supervise, train, and schedule kitchen staff, fostering a collaborative and high-performing kitchen team.
Quality & Consistency: Oversee food execution across all stations to ensure taste, presentation, and portion sizes meet premium standards.
Financial Management: Monitor food costs, manage supplier relationships, negotiate pricing, and manage inventory to maximize profitability.
Compliance & Safety: Maintain supreme sanitation levels, ensuring strict adherence to Singapore Food Agency (SFA) food safety regulations.

Requirements & Qualifications

Experience: 5+ years of experience in Japanese culinary arts, with at least 2 years in a leadership role (Sous Chef or Head Chef).
Technical Skills: Mastery of authentic techniques, including advanced knife skills, raw beef handling, and broth (Dashi) mastery.
Leadership Skills: Strong communication skills with a proven track record of managing inventory, food costs, and kitchen workflows.
Certifications: Must hold a valid Food Safety Course Level 3 (or equivalent supervisory food hygiene certificate).

This role reports to Restaurant Head Chef.

How to Apply

Please send your resume and a briefintroduction about why you would be a great fit to [[HIDDEN TEXT]].

Japanese Chef (Sous Chef/ Head Chef)