Senior Sushi Chef

The Japanese Association,Singapore; Singapore; On-site; SGD 96,000 - 144,000; Full time

Job summary

The Japanese Association Singapore is seeking a Senior Fine Dining Sushi Chef to lead the sushi program at Akane Restaurant. You will craft high-quality sushi, sashimi, nigiri and maki, ensuring exquisite presentation and freshness to satisfy discerning guests.

You will collaborate with the Head Chef to develop seasonal menus, manage premium seafood inventory, mentor junior chefs, and ensure flawless service, especially at the open sushi counter during peak periods.

Qualifications

• Minimum 10–15 years of experience in sushi or Japanese cuisine.
• Japanese language proficiency is advantageous for communication with Japanese customers and suppliers.

Responsibilities

• Prepare and present high-quality sushi, sashimi, nigiri, maki, and other Japanese dishes according to fine dining standards.
• Select, inspect, and handle premium-quality fish, seafood, rice, and other ingredients.
• Work with Head Chef to develop seasonal sushi menus and daily specials.
• Maintain strict food safety, hygiene, and sanitation standards.
• Monitor ingredient quality, freshness, storage and stock levels.
• Minimize food waste while upholding top quality.
• Communicate with guests at open sushi counter and explain ingredients and methods.
• Maintain a clean, organized and professional workstation.
• Support and mentor junior sushi chefs and kitchen team members.
• Ensure smooth and efficient service during busy periods.

Skills

Sushi preparation

Fine dining

Team mentoring

Inventory management

Job description

About the role

Senior Sushi Chef (The Japanese Association, Singapore – Akane Restaurant)

Job Description

We are seeking an experienced and passionate Senior Fine Dining Sushi Chef to join our culinary team. The ideal candidate will have strong knowledge of traditional Japanese sushi techniques, exceptional attention to detail, and a commitment to delivering an outstanding fine dining experience.

Key Responsibilities

• Prepare and present high-quality sushi, sashimi, nigiri, maki, and other Japanese dishes according to fine dining standards.

• Select, inspect, and properly handle premium-quality fish, seafood, rice, and other ingredients.

• Work closely with the Head Chef and culinary team to develop seasonal sushi menus and daily specials.

• Maintain strict food safety, hygiene, and sanitation standards.

• Monitor ingredient quality, freshness, storage, and stock levels.

• Minimize food waste while maintaining the highest standards of quality.

• Communicate professionally with guests when working at an open sushi counter and explain ingredients, preparation methods, and menu selections.

• Maintain a clean, organized, and professional workstation at all times.

• Support and mentor junior sushi chefs and kitchen team members when required.

• Ensure smooth and efficient service during busy periods.

Requirement :

• Minimum of 10 to 15 years of experience

• Japanese language proficiency is advantageous for communication with Japanese customers, suppliers, culinary references and technical training materials.

• Experience managing premium Japanese seafood inventory and procurement