Head Chef

Job Description:

. Ensure consistency and quality of food preparation, hygiene and workplace safety

. Oversee kitchen operations, including preparatory work and final food preparation

. Plans daily menus and innovate new dishes

. Liaises with suppliers

. Inspect supplies, equipment, and work areas to ensure compliance with health and safety regulations

. Control kitchen budgets and operational efficiency

. Address issues professionally and proactively

. Monitor and coach kitchen staff to maintain high performance and adherence to standards

. Collaborate closely with the floor manager to ensure a seamless service experience

Job requirements:

. Minimum 10 years of relevant experience in the F&B industry, preferably within Japanese

cuisine

. Proficiency in Japanese language and understanding of Japanese culture are required to liaise with Japanese-speaking clients and teams, particularly in preparation for the launch of our flagship, authentic Japanese baking-style bakery and restaurant in Singapore

. Strong knowledge and mastery of Japanese cuisine

. Proven ability to innovate with new ingredients and menu development

. Skilled in cook-and-chill methods and a wide rangeof culinary techniques

. Experience in diverse F&B concepts, particularly Japanese food establishments

. Strong skills in inventory control, cost management, and quality assurance

. Able to ensure compliance with hygiene and food safety regulations

. Detail-oriented, well-organized, and capable of working independently in a fast-paced

environment

. Working hours: 5 days work week, split shift must be able to work weekends and public

holidays