Head Chef

Roles and Responsibilities

• Prepare and cook a wide range of authentic Japanese cuisine, including grilled (yakitori), fried, sashimi, sushi, hot dishes, noodles, rice dishes, appetizers, and seasonal specialties.
• Ensure all dishes are prepared according to the restaurant's recipes, quality standards, presentation guidelines, and food safety requirements.
• Perform food preparation duties including cutting, slicing, filleting, marinating, portioning, and cooking of meat, seafood, vegetables, and other ingredients.
• Monitor the freshness and quality of all ingredients and ensure proper stock rotation (FIFO).
• Develop, improve, and standardize menu items while maintaining consistency in taste, quality, and presentation.
• Manage daily kitchen operations to ensure efficient food preparation and timely service during peak and non-peak hours.
• Supervise and train junior chefs and kitchen assistants, ensuring adherence to standard operating procedures.
• Maintain high standards of hygiene, cleanliness, and food safety in compliance with Singapore food safety regulations.
• Ensure proper storage, handling, and inventory control of all food products to minimize wastage.
• Monitor stock levels and assist in ordering ingredients and kitchen supplies when required.
• Inspect and maintain kitchen equipment, reporting any maintenance issues promptly.
• Perform any other duties assigned by Management related to kitchen operations.

Requirements

• Minimum 5 years of relevant experience as a Chef in a Japanese restaurant or Japanese Izakaya.
• Strong knowledge of authentic Japanese cuisine, including grilling, frying, sushi, sashimi, hot kitchen, and traditional Japanese cooking techniques.
• Able to independently manage kitchen operations and perform under pressure in a fast-paced environment.
• Experience in menu planning, recipe development, food costing, and portion control.
• Good understanding of food hygiene, sanitation, and workplace safety standards.
• Capable of leading, training, and motivating kitchen staff.
• Strong organizational and time management skills.
• Passionate about Japanese cuisine with attention to detail and consistency in food quality.
• Able to work on weekends, public holidays, and rotating shifts.
• Positive attitude, reliable, and a good team player.