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We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.
Key Responsibilities
. Develop and propose a suitable Japanese menu concept for the eatery.
. Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
. Conduct trial cooking and refine dishes prior to official launch.
. Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
. Ensure consistency in taste, presentation and food quality.
. Manage daily kitchen operations including food preparation, cooking and plating.
. Monitor inventory levels, place orders and control food cost.
. Minimise wastage and ensure proper storage of ingredients.
. Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
. Interact with customers where required, including explaining menu items and responding to feedback.
. Supervise and guide kitchen assistants where applicable.
Requirements
. Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
. Proven track record in Japanese menu development and recipe standardisation.
. Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
. Ability to work independently and set up kitchen processes from scratch.
. Familiar with food cost control and inventory management.
. Able to communicate effectively with customers and team members.
. WSQ Food Safety certification or equivalent preferred.
Working Hours and Conditions
. 6 days work week
. Required to work on weekends and Public Holidays
. One (1) rest day per week scheduled on a weekday
. Working hours based on operational requirements
Job ID: 143361073