1-SPRING PTE. LTD. Hiring! Full Time Head Chef, (Japanese Cuisine) in Islandwide (Singapore), Earn up to SGD 4,800 - Ricebowl

Head Chef (Japanese Cuisine)

We are seeking an experienced and passionate Head Chef specialising in Japanese cuisine to lead our kitchen operations and drive a distinctive, high-quality dining experience. This role requires strong culinary leadership, creativity, and a deep understanding of Japanese techniques, ingredients, and presentation.

Key Responsibilities

Culinary Leadership & Concept Development

• Lead the creation and execution of authentic and innovative Japanese menus (e.g., sushi, sashimi, robata, omakase where applicable)

• Drive seasonal menu development, promotions, and new concepts aligned with the brand

• Ensure consistency, quality, and presentation standards across all dishes

• Stay updated on market trends and competitor offerings

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service and high performance

• Maintain strict food quality, hygiene, and safety standards

• Manage inventory, food cost, and supplier sourcing (with focus on quality Japanese ingredients)

• Minimise wastage and optimise kitchen efficiency

Events & Business Collaboration

• Partner with sales and operations teams to curate menus for events and special occasions

• Ensure seamless execution and high guest satisfaction for all events

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks

• Drive training on Japanese techniques, product knowledge, and presentation standards

• Foster a positive, disciplined, and high-performance kitchen culture

People & Performance Management

• Oversee manpower planning, scheduling, and labour cost control

• Conduct performance evaluations and support career development

• Work closely with HR on recruitment, onboarding, and staff engagement

Requirements

• Minimum 5–10 years of relevant experience in Japanese cuisine, with at least 2–3 years in a leadership role

• Strong expertise in Japanese culinary techniques and ingredients

• Proven experience in menu development and kitchen management

• Strong leadership, communication, and organisational skills

• Ability to thrive in a fast-paced, high-standard dining environment