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.