Executive chef - Toa Payoh

This role requires a balance of hands-on culinary excellence and administrative oversight.

Key Responsibilities:

• Lead and manage all kitchen operations, ensuring the highest standards of quality, presentation, and efficiency.
• Apply mastery of Japanese culinary techniques, including sushi, kaiseki, robatayaki, and other traditional and modern styles.
• Develop and innovate menus, introducing new dishes and seasonal offerings aligned with Japanese fine dining standards.
• Take initiative, make strategic decisions, and assume responsibility for kitchen outcomes.
• Provide precise guidance and instruction to kitchen staff, cultivating a well-coordinated, motivated, and skilled team.
• Oversee administrative duties including inventory management, scheduling, reporting, and documentation.
• Ensure compliance with all health, safety, and hygiene regulations.

Requirements:

• Proven experience as a chef in Japanese fine dining establishments.
• In-depth knowledge of Japanese cooking techniques and presentation standards.
• Strong leadership and team management skills.
• Ability to balance creative culinary work with operational and administrative responsibilities.
• Passion for innovation in Japanese cuisine and product development.

Why Join Us:

This is an opportunity to lead a prestigious Japanese fine dining kitchen, shape the dining experience, and bring creative culinary ideas to life. If you thrive in a high-end, fast-paced environment and enjoy both kitchen leadership and operational management, this role is for you.