Head Chef

Back of House (Kitchen) Oversee all kitchen operations, food preparation, and quality control Develop and refine menu items in line with izakaya-style Japanese cuisine Manage kitchen staff scheduling, training, and performance Control food costs, portion sizes, and wastage to meet budget targets Ensure compliance with SFA food safety and hygiene regulations Liaise with suppliers and manage inventory/procurement Front of House (Service) Oversee daily FOH operations, service flow, and guest experience Manage and train service staff, ensuring consistent service standards Handle guest feedback and resolve service issues Coordinate FOH-BOH communication for smooth service execution Support rostering, manpower planning, and shift coverage Overall Operations Collaborate with management on promotions, seasonal menus, and cost optimization Monitor overall restaurant P&L, including labour and food cost ratios Act as the on-site lead for day-to-day restaurant operations Requirements Minimum 5 years of experience as a Head Chef, with prior exposure to FOH/restaurant management preferred Strong knowledge of Japanese culinary techniques (grilling, frying, sashimi prep, etc.) Prior experience working in Japan or under Japanese culinary training preferred Proven leadership across both kitchen and service teams Knowledge of Singapore food safety standards (or willingness to be certified) Good communication skills (Japanese and/or English)