Japanese Omakase Head Chef

SHINBI PTE. LTD.; Singapore; On-site; SGD 90,000 - 180,000; Full time

Job summary

SHINBI PTE. LTD. in Singapore is seeking an experienced Japanese Omakase Head Chef to lead our culinary team and deliver an exceptional omakase 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. You will oversee the omakase counter and kitchen operations, curate menus, manage kitchen costs, and mentor the culinary

Qualifications

• Deep understanding of Japanese cuisine and omakase techniques.
• Expertise in sushi and sashimi craftsmanship.
• Strong leadership and mentoring abilities.
• Creative menu development with seasonal ingredients.

Responsibilities

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

Skills

Sushi craftsmanship

Omakase development

Team leadership

Guest interaction

Job description

WE’RE HIRING | JAPANESE OMAKASE HEAD CHEF

We are seeking an experienced and passionate Japanese Omakase Head Chef to lead our culinary team and deliver an exceptional omakase 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 kitchen 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
• Train, mentor, and lead the culinary team
• Engage professionally with guests and create a memorable counter dining experience