Robatayaki Kitchen Lead - Japanese Cuisine

ichimatsu investment pte. ltd.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Benefits offered by this job

Career development opportunities

Leadership role in Japanese cuisine

Professional kitchen environment

Menu development opportunities

Job summary

ichimatsu investment pte. ltd. in Singapore is seeking an experienced Head Chef to lead the kitchen of its Japanese Robatayaki restaurant.

The role calls for hands-on leadership, deep knowledge of Robatayaki and charcoal grilling, and a commitment to high standards of quality, presentation, and safety. Responsibilities include directing daily kitchen operations, developing menus, training staff, controlling food costs, and ensuring consistency across dishes.

Qualifications

• Minimum 5 years in Japanese cuisine in a leadership role.
• Strong Robatayaki and charcoal grilling experience.
• Experience in menu development and cost management.

Responsibilities

• Lead and manage the kitchen team to ensure smooth daily operations.
• Prepare and oversee Robatayaki cuisine including grilled seafood, meat, and vegetables.
• Maintain consistent food quality, taste, and presentation.
• Develop and improve menus according to concept and customer preferences.
• Train and develop kitchen staff in Japanese cooking techniques and SOPs.
• Plan manpower and schedules; monitor stock and inventory.
• Ensure hygiene, safety, and compliance with Singapore regulations.
• Work with Restaurant Manager on operations, promotions, and events.

Skills

Leadership

Japanese Robatayaki

Menu development

Kitchen operations

Food safety

Seafood & meat prep

Staff training

Job description

ichimatsu investment pte. ltd. in Singapore is seeking an experienced Head Chef to lead the kitchen of its Japanese Robatayaki restaurant.

The role calls for hands-on leadership, deep knowledge of Robatayaki and charcoal grilling, and a commitment to high standards of quality, presentation, and safety. Responsibilities include directing daily kitchen operations, developing menus, training staff, controlling food costs, and ensuring consistency across dishes.