Senior Chef (Japanese Restaurant)

ROSA ROSSA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent F&B company in Singapore is seeking a skilled kitchen section owner for their Sushi, Izakaya, or Yakitori outlets. This full-time role requires proven hands-on experience and business-level Japanese communication skills, as you will manage inventory and liaise with suppliers. The salary ranges from SGD 4,500 to 8,900 monthly, depending on experience and proficiency in your section.

Qualifications

• Proven hands-on experience in Sushi, Izakaya, or Yakitori.
• Ability to communicate in Japanese for operational purposes.
• Knowledge of food safety and allergen practices.

Responsibilities

• Own one primary kitchen section (Sushi/Izakaya/Yakitori).
• Manage ordering, inventory, and uphold hygiene standards.
• Execute recipes and contribute to menu R&D.
• Liaise with Japanese suppliers regarding specifications.
• Train junior cooks and maintain quality during service.

Skills

Sushi preparation

Izakaya kitchen experience

Yakitori skills

Business-level Japanese

Food safety knowledge

Job description

Rosa Rossa Pte. Ltd. operates multiple Japanese F&B outlets in Singapore (sushi, yakitori, izakaya concepts). We run high‑throughput kitchens with strong SOPs, centralized purchasing, and strict food safety. This role strengthens section ownership (Sushi / Izakaya / Yakitori), supplier coordination, and menu/quality standards across outlets.

Key Responsibilities

• Own one primary section: Sushi, Izakaya Kitchen (multi-dish line), or Yakitori (skewering, grilling, heat control).
• Manage ordering, inventory, mise en place, and HACCP logs; uphold hygiene and cross‑contamination controls.
• Execute recipes to spec; contribute to menu R&D, cost optimisation, and SOP standardisation.
• Liaise with Japanese suppliers/breweries/food manufacturers on product specifications, delivery schedules, and corrective actions (documentation frequently in Japanese).
• Train junior cooks; maintain pass quality and ticket times during peak.

Requirements

• Proven hands‑on experience in at least one: Sushi (nigiri, fish prep, hygiene), Izakaya kitchen (fast, multi‑item line), or Yakitori (skewering・grill control).
• Business‑level Japanese (read/write/speak) for operational communication. Job‑related reason: Many recipes, product specs, and supplier communications are provided only in Japanese.
• Knowledge of food safety, temperature control, allergen/CCP practices; basic cost awareness.

Working Arrangement

Full‑time, permanent. 5.5 days/week. Work at Orchard/Bugis area outlets (assigned section; possible cross‑outlet support).

Salary

SGD 4,500 - 8,900 monthly (commensurate with skills & experience). Final package confirmed in the written offer after the interview, based on section proficiency, leadership scope, and deliverables.