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Open nowPosted today

Japanese Chef (Sous Chef/ Head Chef)

MyCareersFuture92,121 open roles

Pay
SGD 4,200 – SGD 4,500 a month
Where
Central, Singapore
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Your applicationOpen nowJapanese Chef (Sous Chef/ Head Chef)MyCareersFuture · Central, Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

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The clock on this job

Early applications get read.

8.0% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 3 days.

Share of postings closed within
  1. 1.6%1 day
  2. 3.6%3 days
  3. 8.0%7 days
  4. 15.0%14 days
  5. 34.2%30 days
This job: posted today

MyCareersFuture median: 3 days open

The posting

We are looking for an experienced and visionary Japanese Chef to lead our kitchen operations. You will manage back-of-house staff, design seasonal or authentic set menus, maintain strict food cost controls, and ensure exceptional culinary standards. The ideal candidate possesses deep expertise in Japanese culinary traditions and strong leadership skills.

Key Responsibilities

  • Menu Engineering: Develop, execute, and refine authentic Japanese menus, including seasonal specials, omakase courses, and signature sauces.
  • Kitchen Leadership: Supervise, train, and schedule kitchen staff, fostering a collaborative and high-performing kitchen team.
  • Quality & Consistency: Oversee food execution across all stations to ensure taste, presentation, and portion sizes meet premium standards.
  • Financial Management: Monitor food costs, manage supplier relationships, negotiate pricing, and manage inventory to maximize profitability.
  • Compliance & Safety: Maintain supreme sanitation levels, ensuring strict adherence to Singapore Food Agency (SFA) food safety regulations.

Requirements & Qualifications

  • Experience: 5+ years of experience in Japanese culinary arts, with at least 2 years in a leadership role (Sous Chef or Head Chef).
  • Technical Skills: Mastery of authentic techniques, including advanced knife skills, raw beef handling, and broth (Dashi) mastery.
  • Leadership Skills: Strong communication skills with a proven track record of managing inventory, food costs, and kitchen workflows.
  • Certifications: Must hold a valid Food Safety Course Level 3 (or equivalent supervisory food hygiene certificate).

This role reports to Restaurant Head Chef.

How to Apply

Please send your resume and a briefintroduction about why you would be a great fit to [[email protected]].

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