Senior Kappo / Sushi Chef

Job Description & Requirements

Rosa Rossa Pte. Ltd. operates multiple Japanese dining concepts in Singapore, including kappo, sushi, and izakaya restaurants. We are committed to delivering authentic Japanese cuisine with consistent product quality, strong operational standards and high food safety practices.

We are seeking an experienced Senior Kappo / Sushi Chef to join our kitchen team. The successful candidate will be responsible for preparing a wide range of traditional Japanese dishes, maintaining high culinary standards, supporting product sourcing, and mentoring junior kitchen staff.

Key Responsibilities

• Prepare and execute traditional Japanese cuisine, including sashimi, sushi, grilled dishes, fried dishes, simmered dishes, steamed dishes and seasonal small plates.
• Perform whole fish butchery, filleting and portioning for sashimi, sushi and daily kitchen operations.
• Manage mise en place, inventory, ordering, food cost control and kitchen organization.
• Ensure compliance with HACCP, food safety regulations and hygiene standards.
• Execute recipes consistently while contributing to menu development, seasonal recommendations and SOP improvements.
• Liaise with Japanese seafood suppliers and food manufacturers regarding product specifications, seasonal ingredients, purchasing and delivery coordination.
• Train, supervise and mentor junior kitchen staff to maintain consistent food quality and kitchen standards.
• Support kitchen operations during peak service while maintaining efficiency, consistency and quality.

Requirements

• At least 5 years of relevant hands-on experience in Japanese kappo, sushi, omakase or traditional Japanese restaurants.
• Proven ability to independently prepare traditional Japanese cuisine across multiple sections of the kitchen.
• Strong practical experience in: Whole fish butcherySashimi preparationSushi preparationCharcoal grillingFried dishesSimmered dishesSteamed dishes
• Strong knowledge of seasonal Japanese seafood, ingredients, knife skills and traditional Japanese cooking techniques.
• Business-level Japanese (reading, writing and speaking) is required to communicate with Japanese seafood suppliers, review product specifications, recipes and technical documentation that are primarily available in Japanese.
• Good understanding of HACCP, food safety, temperature control and inventory management.
• Strong leadership, communication and team management skills.
• Able to work weekends and public holidays.

Working Arrangement

• Full-time, Permanent
• 5.5-day work week
• Based at outlets in the Orchard / Bugis area
• Cross-outlet support may be required where operationally necessary

Salary

SGD 4,900 – 6,900 per month (commensurate with qualifications and experience).

The final salary package will be determined based on the candidate's technical competency, leadership experience and overall suitability for the role.