Head Chef
Industry: Food & Beverage / Catering / Restaurant
Specialism: F&B / Hospitality and Tourism - Food and Beverage
Posted on 10 Feb 2026
About Company
Our client is a family restaurant chain that started in Fukuoka in 1971, and now has a total of 220 locations throughout Japan, from Hokkaido all the way down to Okinawa. Our client is known for their extensive menu and reasonable prices and is loved by people of all ages in Japan. Their food ingredients are carefully selected with the highest in quality and safety standards in mind, aiming for customers to enjoy top-class meals. The Group's company is one of in-flight catering provider for Japan domestic flight.
Job Description
- Oversee daily kitchen operations to ensure smooth, efficient service
- Maintain high standards of consistency, quality, and presentation across all menu items
- Ensure compliance with restaurant's recipes, SOPs, and brand standards
- Participate in menu execution, improvement, and standardization
- Lead, supervise, coach, and train kitchen staff
- Plan staff deployment and ensure adequate manpower coverage
- Provide performance feedback, guidance, and discipline when needed
- Ensure strict compliance with SFA food safety and hygiene regulations
- Maintain excellent kitchen cleanliness, sanitation, and equipment safety
- Oversee proper food handling, storage, and preparation practices
- Manage food costs, portion control, and reduce wastage
- Oversee ordering, inventory tracking, and stock rotation
- Work with suppliers and management to optimize purchasing and cost efficiency
- Collaborate with service teams and management for smooth operations
- Support operational planning, promotions, and internal/external audits
- Prepare reports on kitchen performance and operational needs
- Reports to the General Manager / Operations Director
Job Requirements
- At least 5 years of chef experience
- Proven experience as a Head Chef or Senior Sous Chef in a full-service restaurant
- Strong knowledge of Japanese or Japanese-Western cuisine
- Solid understanding of kitchen operations, food costing, and manpower planning
- Familiar with Singapore food safety and hygiene regulations
- Strong leadership, organizational, and communication skills
- Able to work shifts, weekends, and public holidays
- Hands-on, disciplined, and able to perform under pressure
- Strong sense of responsibility and ownership
Compensation
- Work location: Central
- Working hours: 5 Days/week (depending on shifts)
- Restaurant operating hours: 10am - 10pm
- Off in-lieu if work on Public Holidays
- AWS and Performance bonus
- Annual leaves
- Medical and Insurance benefits