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Open nowPosted today

Head Chef - Contemporary Japanese Cuisine

LITTLE FARMS PTE. LTD.

Pay
SGD 5,000 – SGD 11,000 a month
Where
Central, Singapore
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Your applicationOpen nowHead Chef - Contemporary Japanese CuisineLITTLE FARMS PTE. LTD. · Central, Singapore

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Share of postings closed within
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  4. 21.0%14 days
  5. 35.6%30 days
  6. 58.5%60 days
This job: posted today

The posting

BOTO at Tanglin Mall | Little Farms

Bring your craft. Lead our opening kitchen.

Little Farms is opening BOTO, a contemporary Japanese restaurant at Tanglin Mall, on December 2026.We are looking for a hands-on Head Chef with outstanding sushi and sashimi skills to lead our opening kitchen team.

Our menu brings together traditional and contemporary sashimi, signature nigiri and hibachi charcoal grilling. You will work with exceptional ingredients, including Southern Bluefin tuna, Hiramasa kingfish, Ora King salmon and Japanese A5 wagyu, alongside a dedicated fish dry-aging programme.

This is an opportunity to help establish a distinctive new restaurant, develop a talented team and deliver an excellent customer experience, backed by Little Farms’ established culinary and operations teams.

What you'll be doing?

  • Lead the opening kitchen — organise preparation and service, establish effective kitchen routines and deliver consistently excellent food.
  • Set the standard for sushi and sashimi — oversee fish selection, breakdown, knife work, sushi rice, nigiri, portioning and presentation.
  • Refine the opening menu — work with our Executive Chef on recipe testing, tastings, presentation and seasonal dishes.
  • Coordinate the kitchen — bring together the sushi, sashimi and charcoal-grill sections to deliver well-timed service.
  • Protect food quality and safety — maintain rigorous standards for raw-fish handling, storage, temperature control, traceability and hygiene; implement the fish dry-aging programme with our culinary and food-safety leads.
  • Run a commercially disciplined kitchen — manage purchasing, stock, fish yields, portion costs and waste.
  • Build and develop your team — help recruit, train and coach chefs, sharing your knowledge and setting clear expectations.
  • Work as one team — collaborate closely with service colleagues to create memorable dining experiences.

What you'll be bring?

  • Substantial professional experience in sushi and sashimi preparation in quality Japanese restaurants.
  • Proven experience as a Head Chef or Sous Chef, or as an accomplished Senior Sushi Chef ready to lead a kitchen.
  • Excellent fish preparation, knife technique, sushi rice and nigiri skills.
  • Sound knowledge of seafood quality, Japanese ingredients and safe handling practices for raw fish.
  • A record of maintaining quality and consistency during busy services.
  • The ability to train colleagues, communicate clearly and lead a team with respect and accountability.
  • Strong organisation and an understanding of purchasing, yields, food costs and stock management.
  • Enthusiasm for contemporary Japanese cuisine and a collaborative approach to refining and delivering our menu.
  • Experience in Japanese charcoal grilling or fish dry-aging would be an advantage.

What you can look forward to?

  • Monthly and annual EBITDA-based bonuses, rewarding your contribution to the restaurant’s profitability.
  • The opportunity to lead BOTO’s opening kitchen and help establish its reputation.
  • Exceptional ingredients and the support of Little Farms’ culinary and operations teams.
  • Opportunities to develop your leadership and grow with the business.
  • A working environment that values excellent customer experiences, teamwork, respect and continuous improvement.
  • Staff discounts of 40% in our restaurants and 30% in our grocery stores.

Preferred start: late November 2026, allowing time for team training and opening preparation.

Bring your passion for Japanese cuisine to BOTO.

Apply with your CV, earliest available start date and a brief description of your sushi, sashimi and kitchen-leadership experience.Photographs of your work are welcome.

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