Head Chef / Sous Chef

YAKINIQUEST PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

YAKINIQUEST PTE. LTD. is seeking an experienced Head Chef to oversee all culinary activities for our Japanese Yakiniku restaurant in Singapore.

You will lead the kitchen, train staff, design menus featuring Wagyu beef, manage purchasing and budget, and ensure stringent hygiene and trend awareness.

Required: 10+ years in culinary roles with 2+ years as Head Chef; deep Japanese cuisine knowledge; fluency in or willingness to learn Japanese language; ability to supervise and adapt to weekends and PH.

Qualifications

• 10+ years in culinary roles.
• 2+ years as Head Chef or equivalent.
• Deep knowledge of Japanese cuisine and Yakiniku.
• Ability to train and supervise kitchen staff.
• Strong purchasing, budgeting and inventory skills.

Responsibilities

• Oversee all culinary operations in the kitchen.
• Lead, train and supervise kitchen staff and chefs.
• Design and develop menus featuring Wagyu beef and Japanese techniques.
• Manage food purchasing, vendor relationships and inventory.
• Ensure strict hygiene, food safety and kitchen maintenance.

Skills

Wagyu beef

Menu development

Kitchen management

Staff training

Quality control

Job description

Responsible for all culinary activities for the Japanese Fine-Dining Yakiniku restaurant.

This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Handle Wagyu beef including trimming, cutting in various ways, managing condition of stocks with skills
• Develop menus according to Japanese culinary knowledge
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation
• Oversee purchase food and supplies from vendors approved by the company and monitor inventory
• Responsible for Hygiene and equipments conditions inside kitchen
• Always look for new ingredients, skills, trend by communicating with outside chefs / suppliers, or even visiting other restaurants voluntarily

• Minimum 10years of career including minimum 2 years as aHead chef
• Deep knowledge for Japanese culinary
• Knowledge of genuine Wagyu beef, including the difference between Australian Wagyu and F1 beef, not only the taste and texture but the way of breeding, raising and slaughtering
• Able to Communicate in Japanese Language is highly advantageous
• Knowledge of latest Japanese Yakiniku culinary trend
• Create new menus based on Japanese traditional cuisine and Yakiniku
• Manage overall hygiene in the kitchen
• Manage stocks (especially meat)
• Handle costing, including dealing with suppliers
• Work flexibly depending on restaurant situation, including working on weekends and PH
• Hire and train other chefs, as well as supervising them
• Handle pressure situation