Yakitori Chef De Partie

SHIN TERROIR PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Japanese yakitori restaurant in Singapore seeks an experienced Yakitori Chef de Partie. You will manage the yakitori grill, ensuring high-quality dishes while maintaining food safety standards. The ideal candidate has at least 2 years of grilling experience and proficiency in Japanese cooking techniques. Opportunities for further skill development in omakase cuisine are available.

Benefits

Opportunities for skill development

Competitive salary

Qualifications

• Minimum 2 years experience on a yakitori grill.
• Experience working directly with a Japanese chef.
• Strong knowledge of Japanese cooking techniques, including skewering and knife skills.

Responsibilities

• Manage and oversee yakitori section.
• Prepare, cook, and present dishes to the highest standard.
• Assist in developing new dishes and seasonal specials.

Skills

yakitori grilling

Japanese cooking techniques

communication

Job description

CDP Yakitori

Come join the Miru Collection

Shin Terroir is a Japanese yakitori omakase restaurant in Singapore that highlights seasonality, ingredient quality, and traditional grilling techniques throughout its menu. At the heart of the restaurant is a custom three-tier grill from Osaka, where skewers are cooked over Wakayama oak binchōtan charcoal to bring out clean, balanced flavours. The dining experience is complemented by a carefully curated beverage program featuring Champagnes and Burgundies, selected to enhance each course.

Job Overview

We are looking for a dedicated Yakitori Chef de Partie (CDP) with a strong passion for yakitori and sumiyaki. The CDP will be responsible for running the yakitori grill, ensuring consistency, and delivering high-quality dishes according to restaurant standards. This role requires precision, discipline, and a solid or basic understanding of charcoal cooking methods.

Key Responsibilities

• Manage and oversee yakitori section
• Prepare, cook, and present dishes to the highest standard, ensuring consistency and authenticity.
• Assist in developing new dishes and seasonal specials under the guidance of senior chefs.
• Maintain mise en place, ensuring readiness and efficiency for service.
• Monitor stock rotation (FIFO) and ensure proper storage of Japanese ingredients.
• Uphold food hygiene, safety, and sanitation standards at all times.
• Communicate effectively with kitchen and service teams during service.
• Train and support Commis Chefs or kitchen assistants within the section.
• Report any issues with equipment, stock shortages, or quality concerns to Sous Chef.

Requirements

• Experience on a yakitori grill, minimum 2 years, 3 years if non yakitori grill
• Experience working directly with a Japanese chef, preferably in an omakase or yakitori setting
• Strong knowledge of Japanese cooking techniques (skewering, grilling over binchotan, dashi, knife skills, etc.)
• Minimum 2–3 years of kitchen experience, preferably in a Japanese restaurant.
• Ability to work independently in a section while being a team player.
• High attention to detail, presentation, and consistency.
• Good communication skills and ability to follow instructions from senior chefs.

Compensation and benefits

• Opportunities to deepen skills in Japanese omakase and Yakitori cuisine
• Competitive salary