Chef - Japanese Cuisine

KYO KOHEE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a skilled Chef to lead culinary execution and uphold high standards in Japanese cuisine. Responsibilities include managing kitchen operations, ensuring food safety compliance, and mentoring junior staff. The ideal candidate has a culinary diploma and experience in a similar role. Join us to redefine modern Japanese comfort food.

Benefits

14 days Annual Leave

Flexi Benefits $200/year

Medical Coverage

Performance Bonus

Career Progression Path

Overseas Training Opportunities

Qualifications

• Minimum 2-3 years’ experience in a similar chef role.
• Skilled in the preparation of Japanese set meals.
• Able to converse effectively in English and Chinese.

Responsibilities

• Lead the preparation and execution of food items on the set meal menu.
• Oversee kitchen operations, service timing, and compliance.
• Manage ingredient ordering and inventory tracking.

Skills

Japanese cuisine preparation

Kitchen leadership

Team collaboration

Attention to detail

Education

Culinary diploma or equivalent

Job description

About Us

At KYO KOHEE, we craft more than just drinks—we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke—each made with care, balance, and detail.

We are looking for a skilled and experienced Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Key Responsibilities

Culinary Execution & Standards

• Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish
• Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency
• Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes
• Monitor quality control at every stage—from ingredient prep to final plate-up

Kitchen Operations & Compliance

• Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution
• Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards
• Maintain daily cleaning checklists, temperature logs, and hygiene practices
• Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

• Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness
• Assist in costing of new dishes, portion control, and yield management
• Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

• Supervise and guide junior kitchen team members and part-timers; assign stations and shift duties based on kitchen needs
• Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly
• Maintain a positive, respectful kitchen culture that supports communication between back and front of house
• Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

• Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes
• Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes
• Support documentation of SOPs and menu onboarding materials

Requirements

• Comfortable working 6 days a week including weekends/PH
• Minimum 2-3 years’ experience in a similar chef role (preferably in Japanese or Asian fusion concepts)
• Culinary diploma/certificate or equivalent practical experience
• Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.
• Proficient in portion control, consistency, and plating for dine-in and takeaway
• Understanding of kitchen costings, inventory tracking, and supplier coordination
• Able to lead junior staff and support team development
• Strong attention to detail and time management
• Positive and respectful team player with a hands-on, solutions-focused attitude
• Able to converse effectively in English and chinese

What We Offer

• 14 days Annual Leave
• Flexi Benefits $200/year (gym, dental, wellness, etc.)
• Medical Coverage
• Performance Bonus
• Career Progression Path & Pay Increments
• Overseas Training Opportunities (Japan, Australia, Indonesia)
• Supportive and respectful workplace culture

To Apply

Please send in your detailed resume with recent photo, including:

• Work experience (with references)
• Expected salary
• Earliest availability
• Relevant certifications

Email: [e-mail]
Join us in redefining modern Japanese comfort food at KYO KOHEE.