Senior Omakase Chef

About the role

A well‑established Japanese fine‑dining restaurant in Singapore is looking for a technically strong Senior Omakase Chef. You will work closely with the Head Chef to deliver a refined, multi‑course omakase experience that showcases seasonal ingredients, premium seafood, Wagyu and classic Japanese preparations.

Key responsibilities

• Execute multi‑course omakase menus with consistent taste, temperature, texture and presentation.
• Prepare and plate sushi, nigiri, hand rolls and sashimi using premium seasonal seafood.
• Demonstrate precise fish handling, filleting and knife skills.
• Cook traditional Japanese dishes such as chawanmushi, grilled, simmered and clear‑soup items.
• Handle Wagyu and other premium ingredients according to exacting standards.
• Prepare sushi rice (shari) with uniform seasoning, texture and temperature.
• Maintain food hygiene, kitchen cleanliness and organization.
• Assist with receiving, quality control and storage of premium ingredients.
• Guide and support junior kitchen staff and coordinate with the service team for seamless course delivery.

Required profile

• Approximately 10 years of professional experience in high‑end Japanese cuisine.
• Strong background in omakase, sushi, kappo or kaiseki restaurants.
• Proven ability to follow the culinary direction of a Head Chef and maintain consistency under pressure.
• Attention to detail, discipline and a passion for Japanese seasonality.
• Japanese culinary training or apprenticeship is advantageous; experience in Japan or a Michelin‑starred restaurant is preferred.

Required skills

• Sushi preparation
• Sashimi preparation
• Fish filleting
• Precision knife work
• Sushi rice (shari) preparation
• Nigiri and hand‑roll assembly
• Traditional Japanese cooking techniques (chawanmushi, grilled, simmered dishes)
• Premium seafood handling
• Wagyu preparation
• Multi‑course omakase menu execution
• Kitchen hygiene and organization
• Mise en place coordination
• Quality control of ingredients