Sous Chef / Chef (Japanese Omakase / Immediate / Up to $7k + VB)

[Job ID: 1676469]
Location: Central

Responsibilities

• Prepare and execute high-quality Japanese hot kitchen dishes, including agemono, yakimono, mushi, soups, and dashi preparations.
• Collaborate with the Executive Chef to develop and deliver seasonal omakase offerings and customised menu items.
• Plan, prepare, store, and rotate ingredients in accordance with food safety, hygiene, and quality standards.
• Monitor food presentation, taste, and serving temperature to ensure consistency and excellence.
• Train and guide junior kitchen staff on culinary techniques and operational procedures.
• Engage guests in open-counter dining environments to deliver a personalised dining experience.
• Report on daily kitchen operations, inventory levels, and menu updates to management.
• Support additional kitchen and operational duties as required to maintain smooth restaurant operations.

Requirements

• Minimum 1 to 2 years of experience in Japanese cuisine within fine dining, high-end izakaya, sushi restaurants, or similar environments.
• Knowledge of traditional Japanese culinary techniques, including dashi preparation, frying temperature control, and ingredient handling.
• Ability to work shift hours, Saturdays (Closed on Sundays) & PH.
• Experienced candidates will be considered for a more senior position.

To Apply, please kindly email your updated resume to [email protected]

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