Yakitori Chef De Partie

2 days ago

Central Region, Singapore Shin Terroir Pte Ltd Full time $104,000 - $130,878 per year

Come join the Miru Collection

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 looking for a dedicated Yakitori Chef de Partie (CDP) with a strong passion for yakitori and sumiyaki. The CDP will be responsible for running the yakitori grill, ensuring consistency, and delivering high-quality dishes according to restaurant standards. This role requires precision, discipline, and a solid or basic understanding of charcoal cooking methods.

Key Responsibilities
  • Manage and oversee yakitori section
  • Prepare, cook, and present dishes to the highest standard, ensuring consistency and authenticity.
  • Assist in developing new dishes and seasonal specials under the guidance of senior chefs.
  • Maintain mise en place, ensuring readiness and efficiency for service.
  • Monitor stock rotation (FIFO) and ensure proper storage of Japanese ingredients.
  • Uphold food hygiene, safety, and sanitation standards at all times.
  • Communicate effectively with kitchen and service teams during service.
  • Train and support Commis Chefs or kitchen assistants within the section.
  • Report any issues with equipment, stock shortages, or quality concerns to Sous Chef.
Requirements
  • Experience on a yakitori grill, minimum 2 years, 3 years if non 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.)
  • Minimum 2–3 years of kitchen experience, preferably in a Japanese restaurant.
  • Ability to work independently in a section while being a team player.
  • High attention to detail, presentation, and consistency.
  • Good communication skills and ability to follow instructions from senior chefs.

Compensation and benefits

  • Opportunities to deepen skills in Japanese omakase and Yakitori cuisine
  • Competitive salary

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