Director and COO

Jnc Human Resource Services; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

Jnc Human Resource Services in Singapore is seeking a qualified candidate to oversee a high-end sushi and Japanese cuisine operation, focusing on OMAKASE experiences. The role blends quality control with supplier liaison and menu development to delight guests.

You will regularly communicate in Japanese with Toyosu market suppliers to ensure fresh, seasonal fish, coordinate daily orders, and train local chefs in presentation and technique for premium service.

Qualifications

• Experience in handling high-end sushi and seafood quality.
• Ability to communicate with suppliers in Japanese.
• Familiarity with seasonal sourcing and fresh fish selection.

Responsibilities

• Serve restaurant's customers high end sushi and Japanese cuisine with OMAKASE courses.
• Check quality of sushi and other cuisine items and raw fish from Toyosu market in Tokyo.
• Communicate with suppliers in Japanese daily to select fresh seasonal fishes.
• Order fresh seafood from suppliers and verify quality after airfreight from Japan.
• Communicate with vegetable and fruit suppliers in Japan in Japanese to select seasonal produce.
• Train local sushi chefs to brush up their skills and presentation.
• Create menus and propose them to management.

Skills

Japanese language proficiency

Quality control

Job description

1. To serve restaurant's customers high end sushi and Japanese cuisine with OMAKASE courses

2. To check quality of sushi and other cuisine items and raw fish which are supplied direct from TOYOSU fish market in Tokyo, Japan

3. To communicate with these suppliers in Japanese language everyday to select fresh and seasonal fishes based on the candidate experience for sushi fish

4. To order fresh and seafood from these suppliers and check the quality after receiving from Japan by airfreight cargo every day

5. To communicate with vegetables and fruits suppliers in Japan with Japanese language to select seasonal ones, since harvest of fruits and vegetables in Japan are very much depending on the season and the candidate requires to have these knowledges

6. To train local sushi chef to brash up their skills and knowledge for presentation to customers

7. To create menu and propose the management