Head Chef

Bunji; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Bunji in Singapore seeks a senior chef to lead kitchen operations for a Japanese restaurant, developing menus and ensuring high standards of food preparation and service. You will drive exceptional dining experiences aligned with authentic Japanese hospitality.

Responsibilities include cost control, staff training, and maintaining strict quality and safety standards across all kitchen and service activities.

Qualifications

• 10+ years of chef experience at high-end Japanese restaurants.
• Proven ability to develop Japanese menus and recipes.
• Experience training kitchen and service staff.

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

Chef leadership

Menu development

Sushi preparation

Food cost control

Staff training

Quality and safety

Japanese hospitality

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