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Chef in Japanese Restaurant jobs

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    • Lead and oversee all kitchen operations, ensuring consistent food quality, hygiene, and service standards.
    • Develop and improve Korean menus, manage food costs,…
    • View all J&J FOOD PTE. LTD. jobs - Singapore jobs - Executive Chef jobs in Singapore
    • Salary Search: Executive Chef – Korean Restaurant salaries in Singapore
    • Maintain authenticity and consistency of culinary offerings aligned with the restaurant’s brand concept.
    • This role is responsible for supervising kitchen staff,…
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    • Ensure food quality, consistency, and presentation.
    • Shifts and hours may fluctuate week-to-week based on restaurant demand.
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    • Prepare and present sushi, sashimi, and other Japanese dishes to meet high standards of quality and presentation.
    • Follow head chef and executive chef directions to consistently deliver exceptional food.
    • This approach ensures unmatched freshness and quality.
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    • The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing…
    • Experienced candidates are highly preferred, but passionate beginners are also welcome!
    • Prior experience preferred (but training is provided).
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    • Train and develop junior chefs (for Junior Sous Chef position).
    • 2–3 years of restaurant management experience, preferably in Japanese cuisine.
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    • R&D & set up all menus.
    • Prepare and cook Japanese cuisine according to company standards.
    • Assist the Head Chef in daily kitchen operations and food preparation.
    • To support the head chef on breakfast buffet operation.
    • At least 3 years of cooking experience in restaurant or hotel settings.

Job Post Details

Executive Chef – Korean Restaurant - job post

J&J FOOD PTE. LTD.
Singapore
$7,500 - $10,000 a month - Full-time
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Job details

Pay

  • $7,500 - $10,000 a month

Job type

  • Full-time

Location

Singapore

Full job description

Job Description

  • Lead and oversee all kitchen operations, ensuring consistent food quality, hygiene, and service standards.
  • Develop and improve Korean menus, manage food costs, inventory, and supplier relationships.
  • Train, supervise, and motivate the kitchen team while maintaining a productive and efficient work environment.

Requirements

  • Minimum 4-6 years of professional culinary experience, including 2-3 years in a Head Chef or Executive Chef role.
  • Strong expertise in authentic Korean cuisine, menu development, kitchen management, and cost control.
  • Excellent leadership, communication, and organizational skills with the ability to manage a multicultural kitchen team.
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