Head Chef

Back of House (Kitchen)

• Oversee all kitchen operations, food preparation, and quality control
• Develop and refine menu items in line with izakaya-style Japanese cuisine
• Manage kitchen staff scheduling, training, and performance
• Control food costs, portion sizes, and wastage to meet budget targets
• Ensure compliance with SFA food safety and hygiene regulations
• Liaise with suppliers and manage inventory/procurement

Front of House (Service)

• Oversee daily FOH operations, service flow, and guest experience
• Manage and train service staff, ensuring consistent service standards
• Handle guest feedback and resolve service issues
• Coordinate FOH-BOH communication for smooth service execution
• Support rostering, manpower planning, and shift coverage

Overall Operations

• Collaborate with management on promotions, seasonal menus, and cost optimization
• Monitor overall restaurant P&L, including labour and food cost ratios
• Act as the on-site lead for day-to-day restaurant operations

Requirements

• Minimum 5 years of experience as a Head Chef, with prior exposure to FOH/restaurant management preferred
• Strong knowledge of Japanese culinary techniques (grilling, frying, sashimi prep, etc.)
• Prior experience working in Japan or under Japanese culinary training preferred
• Proven leadership across both kitchen and service teams
• Knowledge of Singapore food safety standards (or willingness to be certified)
• Good communication skills (Japanese and/or English)