Chef – 5/8 Offs per month with New Join Bonus

About the role

We are looking for a dedicated Chef to manage daily kitchen operations across our island‑wide outlets in Singapore. The role includes supervising food preparation, ensuring food safety, and leading a team of kitchen staff while delivering authentic Japanese cuisine.

Key responsibilities

• Execute daily opening and closing duties and supervise food preparation to meet company SOPs.
• Maintain kitchen operations, food safety, and hygiene standards as defined in SOPs.
• Recruit, hire, and train new restaurant staff, including induction and on‑the‑job training.
• Train staff on cooking techniques and proper equipment usage.
• Manage employee performance, discipline, and scheduling.
• Control stock levels, inventory usage, and minimise waste.
• Liaise with the Central Kitchen and external suppliers for ordering.
• Oversee repair and maintenance of restaurant equipment and handle backend duties such as stock takes.

Required profile

• Minimum GCE N‑Level or ITE qualification.
• At least 3 years of experience in F&B or a related field.
• Positive attitude with the ability to influence and lead a team.
• Possess WSQ Food & Hygiene Certificate.
• Good understanding of kitchen operation procedures.
• Passion for Japanese cuisine.
• Willingness to work in warm, oily, humid environments and to do split shifts, weekends and public holidays.
• Ability to multitask, adapt to a fast‑paced environment and work under pressure while upholding food hygiene and safety.

Required skills

• WSQ Food & Hygiene Certificate.