Senior Omakase Chef

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

Job summary

Fuku in Singapore is seeking an experienced Senior Omakase Chef to join its culinary team in a hands-on role. You will work closely with the Head Chef and senior kitchen staff to deliver a refined, multi-course omakase experience featuring seasonal appetisers, sashimi, Wagyu and sushi.

The ideal candidate has about 10 years of experience in high-end Japanese cuisine, strong knife skills, and a passion for precision and presentation in a fast-paced service environment.

Qualifications

• 10 years of experience in high-end Japanese cuisine.
• Hands-on chef with technical proficiency.
• Strong fish handling and knife skills.

Responsibilities

• Execute multi-course Japanese omakase menus to high standards.
• Prepare and present sushi and sashimi, including premium seasonal seafood.
• Demonstrate fish handling, filleting, and precision knife skills.
• Prepare traditional Japanese dishes including appetisers, chawanmushi, grilled and simmered dishes, clear soups, and other hot dishes.
• Handle premium Japanese seafood, Wagyu, and seasonal ingredients with proper preparation techniques.
• Prepare high-quality sushi rice with consistent seasoning, texture, and temperature.
• Execute nigiri sushi and hand rolls with precision.
• Maintain hygiene, cleanliness and kitchen organisation.
• Assist with receiving, preparation, and quality control of premium ingredients.
• Support and guide junior kitchen staff.
• Work with the Head Chef on mise en place and service execution.
• Contribute to seasonal menu changes under the Head Chef's direction.
• Coordinate with the service team for smooth and timely delivery of each course.

Job description

Position Overview

A well-established Japanese fine dining restaurant in Singapore is seeking an experienced Senior Omakase Chef to join its culinary team. The restaurant specialises in a refined, multi-course Japanese omakase experience, featuring seasonal appetisers, chawanmushi, sashimi, premium seafood, Wagyu, sushi, hand rolls, traditional Japanese preparations, and dessert. The successful candidate will work closely with the Head Chef and senior kitchen team to ensure the consistent execution of the restaurant’s culinary standards. This is a hands‑on position suited to a technically strong Japanese chef with approximately 10 years of experience in high‑end Japanese cuisine.

Key Responsibilities

• Execute multi-course Japanese omakase menus to consistently high standards.
• Prepare and present sushi and sashimi, including premium seasonal seafood.
• Demonstrate strong fish handling, filleting, and precision knife skills.
• Prepare traditional Japanese dishes including seasonal appetisers, chawanmushi, grilled and simmered dishes, clear soups, and other hot dishes.
• Handle premium Japanese seafood, Wagyu, and seasonal ingredients with appropriate preparation techniques.
• Prepare high-quality sushi rice (*shari*) with consistent seasoning, texture, and temperature.
• Execute nigiri sushi and hand rolls with precision and consistency.
• Ensure all dishes meet required standards for taste, temperature, texture, portioning, and presentation.
• Work closely with the Head Chef on daily mise en place and service execution.
• Support the preparation and execution of seasonal menu changes under the direction of the Head Chef.
• Maintain excellent standards of food hygiene, cleanliness, and kitchen organisation.
• Assist with receiving, preparation, and quality control of premium ingredients.
• Support and guide junior members of the kitchen team.
• Work closely with the service team to ensure smooth and timely delivery of each course.
• Maintain composure and efficiency during busy service periods.