Executive Japanese Cuisine Chef — Michelin-Standard

Resorts World Sentosa; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

Resorts World Sentosa in Singapore is seeking an Executive Chef, F&B Culinary (Japanese Cuisine) to lead the preparation and delivery of high‑quality Japanese dishes, ensuring consistency with the restaurant concept and culinary standards.

You will oversee day‑to‑day operations, design seasonal menus, mentor the kitchen brigade, manage food cost and hygiene, and deliver a Michelin‑level dining experience for guests.

Qualifications

• Diploma or higher in Culinary Arts or equivalent.
• Minimum 5–8 years of relevant culinary experience, preferably in Japanese cuisine and luxury operations.
• Strong knowledge of authentic Japanese techniques and ingredients.
• Experience in managing and developing a culinary team.
• Solid understanding of food cost, inventory control and kitchen operations.
• Good knowledge of food safety, hygiene and HACCP standards.
• Strong leadership, communication and organisational skills.
• Japanese language skills are an advantage for collaboration with Japanese chefs/suppliers.

Responsibilities

• Oversee day-to-day operations of the Japanese kitchen for smooth service.
• Prepare and supervise authentic Japanese dishes per recipes and standards.
• Ensure consistency in taste, portioning, and presentation.
• Maintain high standards of mise en place and timely prep.
• Monitor quality and freshness of seafood, meat and premium ingredients.
• Ensure proper storage and handling per safety requirements.
• Lead menu planning, seasonal offerings, and new dish development.
• Mentor and develop the culinary brigade to Michelin-level standards.

Skills

Japanese cuisine

Leadership

Menu development

Food cost

HACCP

Staff training

Education

Diploma / Certificate in Culinary Arts

Job description

Resorts World Sentosa in Singapore is seeking an Executive Chef, F&B Culinary (Japanese Cuisine) to lead the preparation and delivery of high‑quality Japanese dishes, ensuring consistency with the restaurant concept and culinary standards.

You will oversee day‑to‑day operations, design seasonal menus, mentor the kitchen brigade, manage food cost and hygiene, and deliver a Michelin‑level dining experience for guests.