Head Chef

TOM RESTAURANT JAPAN PTE. LTD.; Singapore; On-site; SGD 80,000 - 140,000; Full time

Job summary

TOM RESTAURANT JAPAN PTE. LTD. in Singapore seeks an experienced head chef to lead kitchen operations, develop menus, manage costs, train staff, and ensure premium Japanese dining aligned with hospitality standards.

The role requires overseeing sushi preparation, ordering ingredients, controlling wastage, and maintaining high quality and safety across the kitchen and service teams. You will mentor junior cooks, enforce brand standards, and drive continuous improvement in food presentation and

Qualifications

• 10 Years chef Experience at high-end fine Japanese restaurant.
• 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 consistent 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.

Responsibilities

• 10 Years chef Experience at high-end fine Japanese restaurant
• 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 consistent 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

Skills

Leadership

Menu development

Staff training

Cost control

Food safety

Sushi preparation

Job description

Job Summary

Lead kitchen operations at a Japanese restaurant by developing menus, managing food costs, training staff, and ensuring high-quality food preparation and service aligned with Japanese hospitality standards.

Responsibilities

• 10 Years chef Experience at high-end fine Japanese restaurant
• 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 consistent 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