Sous Chef

6 days ago

Singapore SHIN TERROIR PTE. LTD. Full time
Roles & Responsibilities

About Us

Helmed by Chef Takeshi Nakayama, Shin Terroir is a Japanese yakitori omakase restaurant in Singapore that highlights seasonality, ingredient quality, and traditional grilling techniques throughout its menu. At the heart of the restaurant is a custom three-tier grill from Osaka, where skewers are cooked over Wakayama oak binchōtan charcoal to bring out clean, balanced flavours. The dining experience is complemented by a carefully curated beverage program featuring Champagnes and Burgundies, selected to enhance each course.

Job Overview

We are seeking a highly skilled and passionate Sous Chef with expertise in Japanese cuisine to join our culinary team. The Sous Chef will work closely with the Head Chef to manage daily kitchen operations, maintain the highest standards of food quality and consistency, and lead the team in executing yakitori and contemporary Japanese dishes.

Key Responsibilities
  • Collaborate on menu development and seasonal specials.
  • Coordinate all sections in the kitchen
  • Oversee and enforce inventory management policies and procedures
  • Assist the Head Chef in overseeing kitchen operations and ensuring smooth service.
  • Supervise and train junior chefs, cooks, and kitchen assistants.
  • Ensure all dishes are prepared according to authentic Japanese techniques and restaurant standards.
  • Maintain quality control of ingredients, presentation, and portioning.
  • Monitor stock levels, ordering, and inventory management.
  • Ensure compliance with food safety, hygiene, and sanitation regulations.
  • Lead kitchen team in absence of Head Chef, making operational decisions when required.
  • Support cost control by reducing waste and optimizing prep methods.
  • Contribute to a positive, professional, and disciplined kitchen culture.
Requirements
  • Experience on a yakitori grill
  • Experience working directly with a Japanese chef, preferably in an omakase or yakitori setting
  • Strong knowledge of Japanese cooking techniques (skewering, grilling over binchotan, dashi, knife skills, etc.)
  • Proven experience as Sous Chef or Senior CDP in a Japanese restaurant (fine dining or casual dining concept)
  • knowledge of Japanese culinary techniques and willing to learn attitude (yakitori, sushi preparation, knife skills, dashi, seasonal cooking).
  • Leadership and communication skills
  • Ability to work under pressure and maintain high standards in a fast-paced environment.
  • Understanding of kitchen financials: food cost, waste management, and productivity.
  • Professional culinary training with basic Japanese culinary background preferred.

Compensation and benefits

  • Opportunities to deepen skills in Japanese omakase and Yakitori cuisine
Tell employers what skills you have

Recipes
Menu Development
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Financials
Purchasing
Sanitation
Fine Dining
Inventory Management
Waste Management
Wine
Scheduling
Cost Control
Food Service
Japanese

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