Japanese Chef (Sous Chef/ Head Chef)

GOCHISO ASIA HOLDINGS PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

GOCHISO ASIA HOLDINGS PTE. LTD. in Singapore is seeking an experienced Japanese Chef to lead kitchen operations, design authentic menus including omakase, and uphold premium quality and consistency.

You will supervise back-of-house staff, manage food costs, and ensure Singapore Food Agency safety standards are met. This role reports to the Restaurant Head Chef. The ideal candidate brings 5+ years of Japanese culinary arts with leadership experience and a deep passion for precision, technique,

Qualifications

• 5+ years in Japanese culinary arts with 2+ years in leadership.
• Mastery of authentic techniques: knife skills, raw beef handling, and Dashi.
• Strong leadership and kitchen workflow management.
• Valid Food Safety Course Level 3 (or equivalent).

Responsibilities

• Menu engineering: develop and refine authentic Japanese menus, including omakase.
• Kitchen leadership: supervise, train, and schedule staff.
• Ensure quality, taste, presentation and portion control across all stations.
• Manage food costs, supplier relations, and inventory.
• Ensure compliance with Singapore Food Agency (SFA) food safety regulations.

Skills

Leadership

Communication

Menu engineering

Knife skills

Dashi mastery

Food safety

Job description

We are looking for an experienced and visionary Japanese Chef to lead our kitchen operations. You will manage back-of-house staff, design seasonal or authentic set menus, maintain strict food cost controls, and ensure exceptional culinary standards. The ideal candidate possesses deep expertise in Japanese culinary traditions and strong leadership skills.

Key Responsibilities

• Menu Engineering: Develop, execute, and refine authentic Japanese menus, including seasonal specials, omakase courses, and signature sauces.
• Kitchen Leadership: Supervise, train, and schedule kitchen staff, fostering a collaborative and high-performing kitchen team.
• Quality & Consistency: Oversee food execution across all stations to ensure taste, presentation, and portion sizes meet premium standards.
• Financial Management: Monitor food costs, manage supplier relationships, negotiate pricing, and manage inventory to maximize profitability.
• Compliance & Safety: Maintain supreme sanitation levels, ensuring strict adherence to Singapore Food Agency (SFA) food safety regulations.

Requirements & Qualifications

• Experience: 5+ years of experience in Japanese culinary arts, with at least 2 years in a leadership role (Sous Chef or Head Chef).
• Technical Skills: Mastery of authentic techniques, including advanced knife skills, raw beef handling, and broth (Dashi) mastery.
• Leadership Skills: Strong communication skills with a proven track record of managing inventory, food costs, and kitchen workflows.
• Certifications: Must hold a valid Food Safety Course Level 3 (or equivalent supervisory food hygiene certificate).

This role reports to Restaurant Head Chef.