Head Chef - Contemporary Japanese Cuisine

About the role

Little Farms is opening BOTO, a contemporary Japanese restaurant at Tanglin Mall, on 15 December 2026. It is looking for a hands-on Head Chef with outstanding sushi and sashimi skills to lead the opening kitchen team. The menu combines traditional and contemporary sashimi, signature nigiri and hibachi charcoal grilling, using ingredients such as Southern Bluefin tuna, Hiramasa kingfish, Ora King salmon and Japanese A5 wagyu, alongside a fish dry-aging programme. The preferred start is late November 2026.

Key responsibilities

• Lead the opening kitchen: organise preparation and service, set kitchen routines and deliver consistent food quality.
• Set the standard for sushi and sashimi: oversee fish selection, breakdown, knife work, sushi rice, nigiri, portioning and presentation.
• Refine the opening menu with the Executive Chef through recipe testing, tastings and presentation.
• Coordinate the sushi, sashimi and charcoal-grill sections for well-timed service.
• Maintain high standards for raw-fish handling, storage, temperature control, traceability and hygiene, and run the fish dry-aging programme with the culinary and food-safety leads.
• Manage purchasing, stock, fish yields, portion costs and waste.
• Help recruit, train and coach chefs, and work closely with service colleagues.

Required profile

• Substantial professional experience in sushi and sashimi preparation in quality Japanese restaurants.
• Proven experience as a Head Chef or Sous Chef, or as an accomplished Senior Sushi Chef ready to lead a kitchen.
• Sound knowledge of seafood quality, Japanese ingredients and safe handling of raw fish.
• Record of quality and consistency during busy services, and ability to train colleagues and lead a team.
• Understanding of purchasing, yields, food costs and stock management.
• Enthusiasm for contemporary Japanese cuisine; Japanese charcoal grilling or fish dry-aging experience is an advantage.

What we offer

• Monthly and annual EBITDA-based bonuses.
• The chance to lead the opening kitchen and build the restaurant's reputation.
• Support from Little Farms' culinary and operations teams, and opportunities to develop leadership.
• Staff discounts of 40% in restaurants and 30% in grocery stores.

To apply, send your CV, earliest available start date and a brief description of your sushi, sashimi and kitchen-leadership experience; photographs of your work are welcome.