Executive Japanese Cuisine Chef & Team Leader

TOM RESTAURANT JAPAN PTE. LTD.; Singapore; On-site; SGD 72,000 - 110,000; Full time

Job summary

TOM RESTAURANT JAPAN PTE. LTD. in Singapore seeks a seasoned chef to lead kitchen operations, develop Japanese menus, and manage costs while training staff to meet authentic hospitality standards.

The role focuses on supervising kitchen and service teams, ensuring high-quality food preparation, precise sushi making, and proactive problem-solving to maintain excellence in every dining experience.

Qualifications

• 10+ years of chef experience
• Ability to lead and train kitchen and service staff
• Develop and create Japanese cuisine menus and recipes
• Prepare sushi with authentic quality standards
• Control food costs by monitoring usage and reducing waste
• Oversee inventory and procurement to support menu execution
• Identify and resolve operational issues promptly
• Ensure high quality food preparation and adherence to safety standards

Responsibilities

• Develop and create Japanese cuisine menus and recipes to enhance dining experience
• Prepare sushi with precision to meet authentic quality standards
• Order ingredients and supplies to maintain kitchen inventory and support menu execution
• Control food costs by monitoring usage and minimizing waste to optimize profitability
• Manage kitchen and service staff to ensure efficient operations and teamwork
• Train kitchen and service staff on Japanese hospitality standards to deliver exceptional customer service
• Identify and resolve operational issues promptly with a positive and professional approach
• Oversee food preparation and cooking processes to maintain high quality and safety standards
• Lead kitchen operations at a Japanese restaurant, aligning with hospitality standards

Skills

Leadership

Menu development

Staff training

Japanese cuisine

Sushi preparation

Food cost control

Operations management

Job description

TOM RESTAURANT JAPAN PTE. LTD. in Singapore seeks a seasoned chef to lead kitchen operations, develop Japanese menus, and manage costs while training staff to meet authentic hospitality standards.

The role focuses on supervising kitchen and service teams, ensuring high-quality food preparation, precise sushi making, and proactive problem-solving to maintain excellence in every dining experience.