Chef jobs in Singapore

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.

• 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.

• 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.

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

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.