Executive Chef

EPICUREANS PTE. LTD.; Singapore; On-site; SGD 140,000 - 210,000; Full time

Job summary

EPICUREANS PTE. LTD. is seeking an Executive Chef or senior Itamae to craft Omakase and Kaiseki experiences at a luxury venue. You will design multi-course menus that honor traditional Japanese philosophy while pushing culinary boundaries and modern gastronomy.

You will oversee elite knife work, precise fish preparation, aging, curing, and plating, while mentoring the BOH team to uphold the highest standards and lead with discipline. Collaboration with Sake Sommeliers will elevate pairings.

Qualifications

• Elite culinary background in premium Japanese cuisine.
• Mastery of traditional disciplines: Agemono, Yakimono, Nimono, Sushi/Sashimi.

Responsibilities

• Design Omakase & Kaiseki menus balancing tradition and modern gastronomy.
• Oversee knife mastery, fish prep, aging (jukusei), and curing (shime).
• Lead counter service and guest interactions explaining dish origins and ingredients.
• Mentor SHOKUNIN-style back-of-house team and sharpen plating precision.
• Manage waste and yield for high-cost perishable ingredients while maintaining Michelin-level quality.
• Collaborate with Sake Sommeliers to design cohesive beverage pairings.

Skills

Omakase

Kaiseki

Executive Chef

Itamae

Michelin

Job description

Job Description & Core Responsibilities

• Omakase & Kaiseki Menu Curation: Design high-end, multi-course dining experiences that balance traditional Japanese culinary philosophy with innovative, modern gastronomy.
• Exacting Knife Mastery & Prep Supervision: Oversee and execute elite itamae skillsets, including intricate fish breakdown ( tsukuri ), precise sashimi slicing, aging techniques ( jukusei ), and traditional curing ( shime ).
• Counter Service Guest Interaction: Lead the interactive counter experience for guests, explaining the origin, seasonality, and story behind each dish or ingredient.
• BOH Shokunin Mentorship: Recruit, train, and instill the rigorous discipline of Japanese kitchen culture ( shokunin craftsmanship) in the back-of-house brigade, specifically refining their precision knife and plating skills.
• Waste & Yield Management: Maintain precise cost control over exceptionally high-cost, perishable air-flown goods, optimizing yield tracking and minimizing waste while maintaining uncompromising Michelin-level quality.
• FOH & Beverage Collaboration: Partner with certified Sake Sommeliers ( Kikisake-shi ) to design cohesive beverage pairings that elevate the flavor profiles of the changing seasonal menu.

Key Requirements & Qualifications

• Elite Culinary Background: Typically 5 to 10+ years of professional experience in premium Japanese cuisine, with at least 3 years in an Executive Chef or senior Itamae role at a luxury resort, Michelin-starred, or critically acclaimed Omakase venue.
• Technical Mastery: Deep technical mastery across traditional disciplines: Agemono (frying/tempura), Yakimono (grilling), Nimono (simmering), and elite Sushi/Sashimi construction.
• Cultural & Sourcing Fluency: A profound understanding of Japanese seasonality, micro-seasons, and the geographical origins of premium ingredients.
• Language Proficiency (Preferred): Fluency or professional proficiency in Japanese is highly preferred to facilitate daily direct ordering and negotiations with Japanese market suppliers and agricultural networks.