Head Chef

Position Summary The Head Chef is responsible for leading all kitchen operations at Nanachome, ensuring the consistent delivery of high-quality Japanese cuisine while maintaining the highest standards of food quality, hygiene, cost control, and kitchen efficiency. The Head Chef will oversee menu execution, supervise the kitchen team, manage inventory, maintain food safety compliance, and drive culinary excellence to create an exceptional dining experience for every guest. Key Responsibilities 1. Kitchen Operations Lead and manage the day-to-day operations of the kitchen. Ensure all dishes are prepared consistently according to established recipes, presentation standards, and quality expectations. Oversee food preparation, cooking, plating, and timely service during operating hours. Maintain a clean, organised, and efficient kitchen environment. 2. Culinary Excellence Develop, review, and enhance menu offerings in collaboration with management. Introduce seasonal specials and innovative Japanese dishes while maintaining authenticity. Monitor food quality, taste, presentation, and portion control. Ensure ingredients used are fresh and of the highest quality. 3. Team Leadership Recruit, train, mentor, and supervise Sous Chefs, Chefs de Partie, Commis Chefs, and Kitchen Assistants. Prepare staff schedules to ensure adequate manpower coverage. Conduct performance evaluations and provide coaching to improve team performance. Foster teamwork, discipline, and a positive working culture. 4. Inventory & Cost Management Plan and forecast food requirements based on business volume. Manage purchasing, receiving, and storage of food supplies. Monitor stock levels and minimise wastage. Control food cost, labour cost, and kitchen operating expenses. Conduct regular stock takes and inventory reconciliation. 5. Food Safety &Compliance Ensure full compliance with Singapore Food Agency (SFA) regulations and food hygiene standards. Maintain HACCP principles and workplace safety procedures. Ensure proper food storage, temperature control, sanitation, and cleanliness at all times. Lead kitchen audits and ensure corrective actions are implemented promptly. 6. Quality Assurance Maintain consistency in food quality across every service. Monitor customer feedback and continuously improve food offerings. Ensure recipes and standard operating procedures (SOPs) are followed by all kitchen staff. 7. Operational Planning Work closely with Restaurant Management to support promotions, events, and new product launches. Recommend improvements to kitchen workflow and operational efficiency. Support budgeting and business planning initiatives. Requirements Education & Experience Diploma or Professional Certification in Culinary Arts or related discipline preferred. Minimum 5–8 years of experience in a Japanese restaurant, with at least 2–3 years in a Head Chef or Sous Chef leadership role . Strong knowledge of authentic Japanese cuisine, including sushi, sashimi, grilled dishes, hot kitchen, and traditional cooking techniques. Experience managing high-volume restaurant operations is an advantage. Food Hygiene Safety Course –Level 3