Head Chef

ichimatsu investment pte. ltd.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Benefits offered by this job

Career development opportunities

Leadership role in Japanese cuisine

Professional kitchen environment

Menu development opportunities

Job summary

ichimatsu investment pte. ltd. in Singapore is seeking an experienced Head Chef to lead the kitchen of its Japanese Robatayaki restaurant.

The role calls for hands-on leadership, deep knowledge of Robatayaki and charcoal grilling, and a commitment to high standards of quality, presentation, and safety. Responsibilities include directing daily kitchen operations, developing menus, training staff, controlling food costs, and ensuring consistency across dishes.

Qualifications

• Minimum 5 years in Japanese cuisine in a leadership role.
• Strong Robatayaki and charcoal grilling experience.
• Experience in menu development and cost management.

Responsibilities

• Lead and manage the kitchen team to ensure smooth daily operations.
• Prepare and oversee Robatayaki cuisine including grilled seafood, meat, and vegetables.
• Maintain consistent food quality, taste, and presentation.
• Develop and improve menus according to concept and customer preferences.
• Train and develop kitchen staff in Japanese cooking techniques and SOPs.
• Plan manpower and schedules; monitor stock and inventory.
• Ensure hygiene, safety, and compliance with Singapore regulations.
• Work with Restaurant Manager on operations, promotions, and events.

Skills

Leadership

Japanese Robatayaki

Menu development

Kitchen operations

Food safety

Seafood & meat prep

Staff training

Job description

Head Chef – Japanese Robatayaki Cuisine

Employment Type: Full-time

Industry: Food & Beverage / Restaurant

Position: Head Chef

About the Role

We are looking for an experienced and passionate Head Chef to lead the kitchen team at our Japanese Robatayaki restaurant in Singapore.

The ideal candidate should have strong experience in Japanese cuisine, Robatayaki, charcoal/grill cooking, menu development, and kitchen operations. You will be responsible for maintaining food quality and consistency, developing the kitchen team, managing kitchen operations, and ensuring high standards of food hygiene and safety.

This is a hands‑on leadership position for a chef who takes pride in Japanese culinary techniques, quality ingredients, presentation, and delivering an excellent dining experience.

Key Responsibilities

• Lead and manage the kitchen team to ensure smooth daily kitchen operations.
• Prepare and oversee the preparation of Japanese Robatayaki cuisine, including grilled seafood, meat, vegetables, and other Japanese dishes.
• Maintain consistent food quality, taste, presentation, and portion control.
• Develop and improve menus according to the restaurant concept and customer preferences.
• Create new dishes and seasonal menu items when required.
• Select and work with quality ingredients and maintain good relationships with suppliers.
• Monitor food costs, wastage, portion control, and kitchen expenses.
• Ensure proper preparation, storage, handling, and rotation of food products.
• Maintain high standards of cleanliness, hygiene, and food safety in accordance with Singapore regulations.
• Train, guide, and develop kitchen staff in Japanese cooking techniques and restaurant SOPs.
• Plan kitchen manpower and work schedules according to business needs.
• Monitor kitchen inventory and ensure sufficient stock for daily operations.
• Work closely with the Restaurant Manager and management team on operations, menus, promotions, and special events.
• Ensure the kitchen operates efficiently during busy service periods.
• Maintain a clean, organized, and professional kitchen environment.
• Take responsibility for overall kitchen performance and food quality.

Job Requirements

• Minimum 5 years of relevant experience in Japanese cuisine, with experience as a Head Chef, Sous Chef, or senior kitchen leadership position.
• Strong knowledge and practical experience in Japanese Robatayaki / charcoal grilling.
• Experience handling and preparing high-quality seafood and meat is highly preferred.
• Good knowledge of Japanese cooking techniques, ingredients, and food presentation.
• Experience in menu development and recipe creation.
• Strong understanding of food cost, portion control, inventory, and kitchen cost management.
• Good leadership and team-management skills.
• Able to train and develop junior kitchen staff.
• Able to work independently and make decisions during kitchen operations.
• Strong attention to detail and commitment to food quality.
• Good communication and interpersonal skills.
• Able to work in a fast‑paced restaurant environment and during peak service periods.
• Knowledge of Singapore food hygiene and safety requirements is an advantage.
• Relevant culinary qualifications or professional training in Japanese cuisine will be an advantage.

Preferred Candidate Profile

• We are particularly interested in candidates who:
• Have genuine experience in Japanese Robatayaki cuisine.
• Understand traditional Japanese grilling techniques and charcoal management.
• Have experience working with premium seafood and seasonal ingredients.
• Can independently manage a Japanese kitchen operation.
• Have a strong passion for Japanese food and culinary craftsmanship.
• Can lead by example and develop a professional kitchen team.
• Are willing to contribute ideas for menu improvement and new dishes.

What We Offer

• Competitive salary based on experience and qualifications.
• Opportunity to lead the kitchen of a Japanese Robatayaki restaurant in Singapore.
• A professional working environment with opportunities to develop the restaurant's Japanese cuisine concept.
• Opportunity to contribute to menu development and introduce new Japanese dishes.
• Career development opportunities for the right candidate.