Executive Chef (Japanese Cuisine)

Private Advertiser; Singapore; On-site; SGD 80,000 - 120,000; Full time

Job summary

A premium Japanese dining establishment in Singapore seeks an Executive Chef to lead culinary operations. The ideal candidate will have extensive experience in tempura cooking, strong leadership skills, and a commitment to uphold high standards of food quality. They will oversee kitchen operations, manage costs, and mentor junior chefs to ensure innovation and exceptional customer experiences.

Qualifications

• 8+ years of experience in tempura cooking.
• 2+ years in leadership within a Japanese or fine-dining setting.
• Strong knowledge of Japanese culinary principles.

Responsibilities

• Oversee kitchen operations and ensure high-quality tempura dish execution.
• Manage food cost, inventory, and compliance with hygiene regulations.
• Train and mentor culinary team, fostering a culture of excellence.

Skills

Leadership

Team Development

Food Cost Control

Culinary Innovation

Hygiene Standards

Job description

We are seeking a passionate and experienced Executive Chef to lead the culinary operations of a premium Japanese dining establishment specializing in tempura. The ideal candidate must possess deep expertise in tempura techniques, a strong sense of leadership, and a drive for culinary innovation while maintaining the highest standards of food quality and hygiene.

Key Responsibilities:

Operational & Culinary Excellence

• Enforce performance standards, policies, and procedures in line with company regulations.

• Ensure compliance with all food hygiene, health, and safety regulations.

• Oversee day-to-day kitchen operations and ensure smooth execution of all culinary activities.

• Deliver consistent, high-quality tempura dishes and continuously uphold presentation and flavor standards.

• Maintain cleanliness, organization, and efficiency at the tempura counter and within the kitchen.

Innovation & Customer Experience

• Stay updated on industry trends and introduce new ideas to elevate the dining experience.

• Collaborate with Restaurant Operations and Marketing teams to develop seasonal menus, promotions, and festive offerings.

• Interact with guests as needed to ensure an exceptional dining experience and build customer rapport.

Cost & Inventory Management

• Manage food cost and minimize wastage to maximize profitability within budgetary guidelines.

• Oversee ordering, receiving, and inventory of raw ingredients and dry goods.

• Ensure all ingredients are fresh and of premium quality.

Leadership & Team Development

• Lead and motivate the culinary team to achieve performance targets and maintain high standards.

• Conduct regular performance appraisals, identifying development needs and ensuring effective training.

• Provide guidance and mentorship to junior chefs, particularly in the preparation and presentation of tempura.

• Implement structured training programs for individual and team growth.

Requirements

• Minimum 8 years of experience in tempura cooking, with a proven track record of excellence.

• At least 2 years in a leadership position in a reputable Japanese or fine-dining kitchen.

• Strong understanding of Japanese culinary principles; knowledge of other Japanese cooking styles is an advantage.

• Able to work efficiently in compact kitchen spaces and under pressure.

• Demonstrated ability in food cost control, kitchen management, and inventory oversight.

• Excellent communication, leadership, and interpersonal skills.

• High attention to detail and guest satisfaction.