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Open nowPosted 24 days ago

Japanese Cuisine Chef (Central, Japanese Speaking)

MyCareersFuture94,028 open roles

Pay
SGD 7,000 – SGD 8,000 a month
Where
Central, Singapore
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Your applicationOpen nowJapanese Cuisine Chef (Central, Japanese Speaking)MyCareersFuture · Central, Singapore
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The clock on this job

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Share of postings closed within
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 24 days ago

The posting

Responsibilities:

Culinary Leadership

  • Design and curate seasonal Omakase menus featuring premium ingredients.
  • Prepare and present high-quality sushi, sashimi, and Japanese specialty dishes.
  • Continuously innovate and refine menu offerings based on seasonality and market trends.
  • Ensure consistency in taste, presentation, and quality.

Kitchen Operations

  • Oversee daily kitchen operations and workflow.
  • Manage food preparation, inventory control, and ordering of ingredients.
  • Maintain food cost controls and minimize wastage.
  • Ensure compliance with food safety, sanitation, and hygiene regulations.

Team Management

  • Recruit, train, and supervise kitchen staff.
  • Develop team members' culinary skills and ensure adherence to operational standards.
  • Create a positive and collaborative working environment.
  • Manage staff scheduling and performance evaluations.

Guest Experience

  • Interact directly with guests at the Omakase counter.
  • Explain dishes, ingredients, and preparation methods.
  • Deliver exceptional hospitality and personalized dining experiences.
  • Address guest feedback professionally and proactively.

Vendor & Quality Management

  • Source premium seafood, wagyu, seasonal produce, and specialty Japanese ingredients.
  • Build and maintain relationships with suppliers.
  • Ensure ingredient quality and freshness meet restaurant standards.

Requirements:

  • 5-10 years of experience in Japanese cuisine, with at least 3 years in an Omakase or Head Chef role.
  • Strong expertise in sushi, sashimi, Kaiseki, and Omakase-style dining.
  • Extensive knowledge of Japanese ingredients, knife skills, and preparation techniques.
  • Proven experience managing kitchen operations and leading culinary teams.
  • Excellent communication and customer service skills.
  • Ability to work in a fast-paced environment and maintain high standards under pressure.
  • Food hygiene and safety certification preferred.
  • Proficient in English and Japanese to liaise effectively with English-speaking and Japanese-speaking customers and stakeholders.

EA Personnel Name: Yuta Nakamura

EA Personnel Reg. no.: R23117850

EA License no.: 07C5771

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