Head Chef – Japanese Restaurant

We are a Singapore-based Japanese F&B group operating multiple restaurant brands across Singapore, with an expanding regional presence in Vietnam, Thailand, and Japan. We are seeking an experienced Head Chef to lead outlet operations and drive business performance.

Key Responsibilities

• Oversee full kitchen operations across all shifts, ensuring consistency and quality
• Maintain authenticity and standards of dishes in line with Japan HQ recipes and guidelines
• Lead menu development and seasonal menu updates in coordination with HQ
• Manage food cost, inventory control, ordering, and wastage
• Ensure full compliance with SFA food hygiene and safety standards
• Recruit, train and supervise kitchen staff
• Manage kitchen manpower planning and shift scheduling
• Coordinate closely with front-of-house management on service flow
• Oversee kitchen equipment maintenance and safety checks

Requirements

• Minimum 3 years of experience as a Head Chef or Sous Chef in a Japanese restaurant
• Strong technical expertise in Japanese cuisine
• Valid SFA food hygiene certification
• Proven experience managing kitchen teams and controlling food costs
• Japanese language ability is advantageous for HQ recipe and training liaison
• Physically fit and able to work in a fast-paced kitchen environment
• Willing to work weekends/public holidays