About the Company
BugisRosa Rossa Pte Ltd operates two Japanese dining establishments in Singapore. This position is based at our izakaya outlet in the district - a high-volume Japanese dining venue offering an extensive menu spanning fresh seafood preparations, sushi, yakitori, and a full range of hot kitchen dishes. The outlet sources premium ingredients directly from Japan, including fresh fish procured through Toyosu Market, Tokyo, requiring close and ongoing communication with Japan-based suppliers.
Role Overview
We are seeking a highly skilled and versatile Sous Chef to support the Head Chef in managing the full kitchen operation of our izakaya outlet. The ideal candidate brings deep expertise across Japanese raw fish preparation, nigiri sushi, and hot kitchen cooking, and is capable of maintaining the quality standards our Japanese-speaking clientele expects. Given our direct sourcing relationship with Toyosu Market and other Japan-based suppliers, Japanese language ability is a non-negotiable operational requirement for this role.
Key Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations across all stations - raw preparation, sushi, and hot kitchen
- Execute professional-level fish butchery, sashimi preparation, and nigiri sushi to authentic Japanese standards consistently during high-volume service
- Manage the full hot kitchen operation, including grilled, fried, simmered, and steamed Japanese dishes across the izakaya menu
- Serve as the direct operational contact with Japan-based suppliers, including Toyosu Market, conducting all procurement communication, quality negotiations, and order coordination in Japanese
- Manage incoming quality inspection of fresh fish and seafood deliveries make real-time procurement decisions based on market availability and quality
- Assist in menu development, seasonal specials planning, and recipe standardisation
- Train, supervise, and develop junior kitchen staff across all stations
- Maintain strict compliance with food safety regulations and kitchen hygiene standards
- Support the Head Chef in labour scheduling, food cost management, and inventory control
Requirements
- Minimum 5 years of culinary experience in an established Japanese restaurant, with a strong preference for candidates with experience in izakaya, kaiseki, or Japanese seafood-focused establishments
- Expert-level fish butchery is mandatory - the role requires daily breakdown and preparation of whole fish and seafood procured directly from Toyosu Market
- Nigiri sushi proficiency is required - candidates without demonstrated sushi experience will not be considered
- Solid, well-rounded experience across Japanese hot kitchen operations, including yakimono, nimono, agemono, and mushimono
- Japanese language proficiency is strictly required - all communication with Toyosu Market and Japan-based suppliers is conducted in Japanese, both written and spoken
- Strong kitchen leadership skills with experience supervising and developing junior culinary staff
- Culinary diploma or equivalent professional training preferred
- Ability to perform well under pressure in a high-volume kitchen environment
