About The Role

Senior Omakase Chef

Japanese Fine Dining Restaurant

Position Overview

A well-established Japanese fine dining restaurant in Singapore is seeking an experienced Senior Omakase Chef to join its culinary team. The restaurant specialises in a refined, multi-course Japanese omakase experience, featuring seasonal appetisers, chawanmushi, sashimi, premium seafood, Wagyu, sushi, hand rolls, traditional Japanese preparations, and dessert. The successful candidate will work closely with the Head Chef and senior kitchen team to ensure the consistent execution of the restaurant’s culinary standards. This is a hands-on position suited to a technically strong Japanese chef with approximately 10 years of experience in high-end Japanese cuisine.

Key Responsibilities

Execute multi-course Japanese omakase menus to consistently high standards.
Prepare and present sushi and sashimi, including premium seasonal seafood.
Demonstrate strong fish handling, filleting, and precision knife skills.
Prepare traditional Japanese dishes including seasonal appetisers, chawanmushi, grilled and simmered dishes, clear soups, and other hot dishes.
Handle premium Japanese seafood, Wagyu, and seasonal ingredients with appropriate preparation techniques.
Prepare high-quality sushi rice (*shari*) with consistent seasoning, texture, and temperature.
Execute nigiri sushi and hand rolls with precision and consistency.
Ensure all dishes meet required standards for taste, temperature, texture, portioning, and presentation.
Work closely with the Head Chef on daily mise en place and service execution.
Support the preparation and execution of seasonal menu changes under the direction of the Head Chef.
Maintain excellent standards of food hygiene, cleanliness, and kitchen organisation.
Assist with receiving, preparation, and quality control of premium ingredients.
Support and guide junior members of the kitchen team.
Work closely with the service team to ensure smooth and timely delivery of each course.
Maintain composure and efficiency during busy service periods.

Requirements

Approximately 10 years of professional experience in Japanese cuisine.
Strong experience in high-end omakase, sushi, kappo, or kaiseki restaurants.
Excellent hands-on skills in sushi and sashimi preparation.
Strong fish preparation, filleting, and knife skills.
Good knowledge of Japanese ingredients, cooking techniques, and seasonality.
Experience working with premium seafood and ingredients sourced from Japan.
Experience executing multi-course omakase or chef’s tasting menus.
Ability to consistently follow and execute the culinary direction and standards of a Head Chef.
Strong attention to detail, discipline, and consistency.
Ability to work effectively in a demanding fine-dining environment.
Japanese culinary training or apprenticeship is advantageous.
Experience working in Japan or at a highly regarded Japanese restaurant is preferred.
Michelin-starred restaurant experience will be an advantage.