Sous Chef / Chef – Japanese Omakase (Immediate, up to $7k + VB)

About the role

We are seeking a motivated Sous Chef / Chef to join our Japanese Omakase kitchen in Singapore. The role involves preparing high‑quality Japanese hot‑kitchen dishes and supporting the Executive Chef in seasonal menu development. The successful candidate will work in an open‑counter dining environment, interacting directly with guests.

Key responsibilities

• Prepare and execute high‑quality Japanese hot kitchen dishes, including agemono, yakimono, mushi, soups, and dashi.
• Collaborate with the Executive Chef to develop seasonal omakase offerings and customised menu items.
• Plan, prepare, store, and rotate ingredients following food safety, hygiene and quality standards.
• Monitor food presentation, taste and serving temperature to ensure consistency.
• Train and guide junior kitchen staff on culinary techniques and operational procedures.
• Report daily kitchen operations, inventory levels and menu updates to management.

Required profile

• Minimum 1–2 years experience in Japanese cuisine within fine‑dining, high‑end izakaya or sushi restaurants.
• Knowledge of traditional Japanese culinary techniques, including dashi preparation and precise frying temperature control.
• Ability to work shift hours, including Saturdays; closed on Sundays and public holidays.
• Willingness to engage with guests in an open‑counter setting.

Required skills

• Dashi preparation
• Frying temperature control
• Ingredient handling