Japanese Cuisine Head Chef

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

Job summary

PODJECT PTE. LTD. is seeking an experienced Japanese Omakase Head Chef to lead our omakase counter and culinary team in Singapore. You will craft seasonal menus, source premium ingredients, and demonstrate expert knife skills to deliver exceptional counter dining experiences.

The role requires deep Japanese cuisine knowledge, strong leadership, and a passion for guest-focused service, menu innovation, and meticulous quality standards.

Qualifications

• Experience leading a Japanese omakase kitchen and counter operations.
• Proven ability to curate seasonal omakase menus and source premium ingredients.
• Strong knife skills, sushi preparation, and fish butchery across the counter and kitchen.

Responsibilities

• Lead and oversee the omakase counter and operations.
• Curate and develop seasonal omakase menus.
• Source, select, and maintain premium seafood and Japanese ingredients.
• Demonstrate exceptional knife skills, sushi preparation, and fish butchery.
• Maintain the highest standards of food quality, hygiene, presentation, and consistency.
• Manage food costs, inventory, ordering, and ingredient utilization.
• Engage professionally with guests and create a memorable counter dining experience.

Skills

Omakase expertise

Sushi & sashimi craftsmanship

Menu development

Guest engagement

Education

Culinary degree in Japanese cuisine

Job description

WE’RE HIRING | JAPANESE OMAKASE HEAD CHEF

We are seeking an experienced and passionate Japanese Cuisine Head Chef to lead and deliver an exceptional dining experience. The ideal candidate has a deep understanding of Japanese cuisine, exceptional sushi and sashimi craftsmanship and the creativity to develop seasonal menus that showcase the quality and character of each ingredient.

Key Responsibilities

• Lead and oversee the omakase counter and operations
• Curate and develop seasonal omakase menus
• Source, select, and maintain premium seafood and Japanese ingredients
• Demonstrate exceptional knife skills, sushi preparation, and fish butchery
• Maintain the highest standards of food quality, hygiene, presentation, and consistency
• Manage food costs, inventory, ordering, and ingredient utilization
• Engage professionally with guests and create a memorable counter dining experience