Japanese Cuisine Head Chef

Podject; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Podject in Singapore is seeking an experienced Japanese Omakase Head Chef to lead our counter and deliver an exceptional dining experience. You will oversee the omakase counter, curate seasonal menus, and ensure every course reflects uncompromising quality and artistry.

You will source premium seafood and ingredients, demonstrate knife skills and sashimi craftsmanship, and mentor the kitchen team to maintain the highest standards of hygiene, presentation, and guest engagement.

Qualifications

• Experience in Japanese cuisine at a head chef level.
• Exceptional sushi and sashimi craftsmanship.
• Creativity to develop seasonal omakase menus.

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

Japanese cuisine

Sushi & sashimi craftsmanship

Menu development

Knife skills

Leadership

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