Japanese Culinary Leader

7 days ago

Singapore beBeeLeadership Full time $60,000 - $80,000
Japanese Cuisine Expert Required

We are seeking a highly skilled and experienced Sous Chef with expertise in Japanese cuisine to join our culinary team. This is a fantastic opportunity for a professional chef who wants to work in a dynamic kitchen environment.

The successful candidate will be responsible for managing daily kitchen operations, maintaining food quality and consistency, and leading the team in executing yakitori and contemporary Japanese dishes. We are looking for someone who can provide exceptional leadership, training, and guidance to junior chefs and kitchen staff.

The ideal candidate will have extensive experience working on a yakitori grill and a strong knowledge of Japanese cooking techniques, including skewering, grilling over binchotan, dashi, knife skills, and more. They will also possess excellent communication and leadership skills, as well as the ability to work under pressure and maintain high standards in a fast-paced environment.

Key Responsibilities:

  • Collaborate on menu development and seasonal specials.
  • Coordinate all sections in the kitchen.
  • Oversee 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 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.
  • 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.

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