Head Chef - Japanese Cuisine

About the role

1-Spring is looking for an experienced and passionate Head Chef specialising in Japanese cuisine to lead its kitchen operations and deliver a distinctive, high-quality dining experience. The role calls for strong culinary leadership, creativity and a deep understanding of Japanese techniques, ingredients and presentation. It is a full-time position at senior management level.

Key responsibilities

• Create and execute authentic, innovative Japanese menus (sushi, sashimi, robata, omakase where applicable) and drive seasonal menus, promotions and new concepts
• Maintain consistency, quality and presentation standards across all dishes and stay up to date on market trends and competitors
• Oversee daily kitchen operations, keeping service smooth and performance high
• Enforce strict food quality, hygiene and safety standards; manage inventory, food cost and supplier sourcing, focusing on quality Japanese ingredients
• Minimise wastage and optimise kitchen efficiency
• Partner with sales and operations teams to design menus for events and special occasions, ensuring high guest satisfaction
• Lead, mentor and develop the kitchen team, including Sous Chefs and line cooks, and train them in Japanese techniques, product knowledge and presentation standards
• Handle manpower planning, scheduling and labour cost control, conduct performance evaluations and work with HR on recruitment, onboarding and staff engagement

Required profile

• Minimum 5-10 years of relevant experience in Japanese cuisine, with at least 2-3 years in a leadership role
• Proven experience in menu development and kitchen management
• Strong leadership, communication and organisational skills
• Ability to thrive in a fast-paced, high-standard dining environment