Japanese Cuisine Chef (Central, Japanese Speaking)

GOOD JOB CREATIONS (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 180,000 - 260,000; Full time

Job summary

GOOD JOB CREATIONS (SINGAPORE) PTE. LTD. is seeking an experienced Head Chef to lead our Omakase kitchen in Singapore.

You will design seasonal menus, oversee sushi and Japanese specialties, and uphold the highest standards of taste, presentation, and guest service. Applicants should have 5–10 years in Japanese cuisine, with at least 3 years in Omakase/head chef roles, strong knife skills, and proven leadership in fast-paced settings; English is essential, Japanese proficiency preferred, and

Qualifications

• 5-10 years of experience in Japanese cuisine, with at least 3 years in an Omakase or Head Chef role.
• Strong expertise in sushi, sashimi, Kaiseki, and Omakase-style dining.
• Extensive knowledge of Japanese ingredients, knife skills, and preparation techniques.
• Proven experience managing kitchen operations and leading culinary teams.
• Excellent communication and customer service skills.
• Ability to work in a fast-paced environment and maintain high standards under pressure.
• Food hygiene and safety certification preferred.
• Fluent in English plus Japanese language proficiency is required to communicate with Japanese Owner Chef who is not able to speak English fluently.

Responsibilities

• Design and curate seasonal Omakase menus featuring premium ingredients.
• Prepare and present high-quality sushi, sashimi, and Japanese specialty dishes.
• Continuously innovate and refine menu offerings based on seasonality and market trends.
• Ensure consistency in taste, presentation, and quality.
• Oversee daily kitchen operations and workflow.
• Manage food preparation, inventory control, and ordering of ingredients.
• Maintain food cost controls and minimize wastage.
• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Recruit, train, and supervise kitchen staff.
• Develop team members' culinary skills and ensure adherence to operational standards.
• Create a positive and collaborative working environment.
• Manage staff scheduling and performance evaluations.
• Interact directly with guests at the Omakase counter.
• Explain dishes, ingredients, and preparation methods.
• Deliver exceptional hospitality and personalized dining experiences.
• Address guest feedback professionally and proactively.
• Source premium seafood, wagyu, seasonal produce, and specialty Japanese ingredients.
• Build and maintain relationships with suppliers.
• Ensure ingredient quality and freshness meet restaurant standards.

Skills

Omakase/head chef experience

Japanese cuisine expertise

Knife skills

Kitchen operations management

Customer service/hospitality

English and Japanese bilingual

Job description

Responsibilities

Culinary Leadership

• Design and curate seasonal Omakase menus featuring premium ingredients.
• Prepare and present high-quality sushi, sashimi, and Japanese specialty dishes.
• Continuously innovate and refine menu offerings based on seasonality and market trends.
• Ensure consistency in taste, presentation, and quality.

Kitchen Operations

• Oversee daily kitchen operations and workflow.
• Manage food preparation, inventory control, and ordering of ingredients.
• Maintain food cost controls and minimize wastage.
• Ensure compliance with food safety, sanitation, and hygiene regulations.

Team Management

• Recruit, train, and supervise kitchen staff.
• Develop team members' culinary skills and ensure adherence to operational standards.
• Create a positive and collaborative working environment.
• Manage staff scheduling and performance evaluations.

Guest Experience

• Interact directly with guests at the Omakase counter.
• Explain dishes, ingredients, and preparation methods.
• Deliver exceptional hospitality and personalized dining experiences.
• Address guest feedback professionally and proactively.

Vendor & Quality Management

• Source premium seafood, wagyu, seasonal produce, and specialty Japanese ingredients.
• Build and maintain relationships with suppliers.
• Ensure ingredient quality and freshness meet restaurant standards.

Requirements

• 5-10 years of experience in Japanese cuisine, with at least 3 years in an Omakase or Head Chef role.
• Strong expertise in sushi, sashimi, Kaiseki, and Omakase-style dining.
• Extensive knowledge of Japanese ingredients, knife skills, and preparation techniques.
• Proven experience managing kitchen operations and leading culinary teams.
• Excellent communication and customer service skills.
• Ability to work in a fast-paced environment and maintain high standards under pressure.
• Food hygiene and safety certification preferred.
• Fluent in English plus Japanese language proficiency is required to communicate with Japanese Owner Chef who is not able to speak English fluently.