Executive Chef Traditional Edomae Sushi & Omakase

Location: Singapore

Employment Type: Full-Time

Reports To: Head Chef

About Shoukouwa

Shoukouwa is a Michelin-starred Japanese finedining restaurant specialising in authentic Edomae sushi and seasonal omakase.Since opening in 2016, the restaurant has remained dedicated to preservingtraditional Japanese culinary craftsmanship while showcasing premium seasonalseafood and ingredients sourced directly from Japan.

We are seeking an experienced Executive Chef withextensive expertise in traditional Japanese cuisine and Edomae sushi to supportour culinary leadership team. The successful candidate will play a key role inpreserving Shoukouwa's culinary philosophy, maintaining consistency in everyomakase service, mentoring junior chefs, and ensuring the highest standards ofJapanese craftsmanship.

Role Summary

The Executive Chef will oversee the day-to-daykitchen operations while working closely with the Head Chef to maintain therestaurant's exacting standards. The role requires advanced knowledge ofauthentic Japanese culinary techniques, seasonal seafood preparation, omakasemenu development, kitchen leadership, and the ability to train chefs intraditional Japanese methods.

This position requires specialised expertise inpremium Japanese cuisine and Edomae sushi preparation to ensure authenticity,consistency and the preservation of traditional culinary standards.

Key Responsibilities

Traditional Japanese Culinary Operations

. Prepare authentic Edomae sushi using traditional Japanese techniques, including ageing, curing, marination, simmering and other classical preparation methods.

. Assess, prepare and portion premium seasonal seafood and ingredients sourced directly from Japan.

. Maintain exceptional standards of food preparation, presentation and consistency throughout every omakase service.

. Ensure every dish is executed according to Shoukouwa's culinary philosophy and established quality standards.

. Develop and refine seasonal omakase menus based on Japanese seasonality and premium ingredient availability.

. Maintain advanced Japanese knife skills appropriate for different seafood species and traditional preparation methods.

Kitchen Leadership

. Lead daily kitchen operations during lunch and dinner omakase services.

. Supervise, coach and mentor Sous Chefs, Chef de Parties, Commis Chefs and junior kitchen staff.

. Conduct practical training in traditional Japanese culinary techniques, sushi preparation, fish fabrication, ingredient handling and food presentation.

. Foster teamwork, discipline and continuous professional development within the kitchen brigade.

Quality Assurance & Operational Excellence

. Monitor food quality throughout every service to ensure consistency and guest satisfaction.

. Maintain strict quality control over seafood handling, storage, preparation and presentation.

. Plan kitchen production schedules and maintain efficient workflow.

. Monitor food costs, inventory, wastage and portion control while preserving premium quality.

. Ensure all equipment is properly maintained and suitable for specialised Japanese food preparation.

Menu Development & Procurement

. Collaborate with the Head Chef on seasonal menu planning and new dish development.

. Evaluate seasonal Japanese seafood and ingredients for menu suitability.

. Support procurement planning for premium ingredients required for omakase service.

. Maintain accurate inventory records and appropriate stock levels.

Food Safety & Compliance

. Ensure full compliance with Singapore Food Agency (SFA) regulations and HACCP requirements.

. Maintain the highest standards of hygiene, sanitation and workplace safety.

. Ensure proper handling procedures for premium seafood and raw ingredients.

. Conduct regular kitchen inspections and ensure compliance with all operational SOPs.

Team Development

. Recruit, train and develop kitchen personnel.

. Conduct performance coaching and technical skills development.

. Prepare manpower planning and kitchen scheduling.

. Promote a culture of continuous learning, craftsmanship and operational excellence.

Requirements

. Minimum 10 years of experience in Japanese fine dining or omakase restaurants.

. At least 5 years of experience leading a professional Japanese kitchen team.

. Formal culinary training with advanced practical experience in traditional Japanese cuisine.

. Demonstrated expertise in authentic Edomae sushi preparation and seasonal Japanese cuisine.

. Advanced knowledge of Japanese knife techniques, seafood fabrication, ageing, curing, marination and traditional preparation methods.

. Experience developing seasonal omakase menus using premium Japanese ingredients.

. Proven ability to train and mentor chefs in authentic Japanese culinary techniques.

. Strong understanding of premium seafood quality assessment and seasonal ingredient selection.

. Excellent leadership, communication and organisational skills.

. Ability to perform effectively in a high-volume fine dining environment while maintaining exceptional standards.

. Japanese language proficiency is advantageous for communication with Japanese suppliers, culinary references and technical training materials.

Preferred Qualifications

. Experience working in Michelin-starred or equivalent fine dining establishments.

. Experience managing premium Japanese seafood inventory and procurement.

. Strong understanding of traditional Japanese culinary philosophy and seasonality.

. Food Safety Course Level 3 (or equivalent).

. Experience leading multicultural kitchen teams.

What We Offer

. Competitive remuneration package.

. Performance-based incentives.

. Medical and leave benefits.

. Professional development opportunities.

. Opportunity to work with premium Japanese ingredients in a Michelin-starred environment.

. Collaborative and supportive team culture dedicated to culinary excellence.