102 Japanese Cuisine jobs in Singapore

We are looking for a highly skilled and passionate Japanese Cuisine Chef to join our culinary team. The ideal candidate will have extensive experience in preparing traditional and modern Japanese dishes, including sushi, sashimi, tempura, ramen, and kaiseki. This role requires a deep understanding of Japanese culinary techniques, ingredients, and presentation styles. The chef will be responsible for maintaining the highest standards of food quality, hygiene, and customer satisfaction.

As a Japanese Cuisine Chef, you will be expected to design and execute a diverse menu that reflects the rich culinary heritage of Japan while also incorporating innovative elements to appeal to a broad customer base. You will work closely with the kitchen staff to ensure consistency, efficiency, and excellence in every dish served. Additionally, you will be responsible for sourcing authentic ingredients, managing inventory, and maintaining cost control.

The successful candidate must demonstrate creativity, attention to detail, and a commitment to continuous learning and improvement. You should be able to work under pressure in a fast-paced environment and lead by example to inspire your team. Strong communication and organizational skills are essential, as is the ability to adapt to customer preferences and dietary requirements.

This is an exciting opportunity for a culinary professional who is passionate about Japanese cuisine and eager to share that passion with others. If you are dedicated to delivering exceptional dining experiences and have a flair for Japanese culinary artistry, we encourage you to apply.

Responsibilities :

Prepare and present authentic Japanese dishes with precision and artistry

Design seasonal and innovative Japanese menus

Ensure food quality, taste, and presentation meet high standards

Supervise kitchen staff and provide training on Japanese cooking techniques

Maintain cleanliness and hygiene in the kitchen

Source and manage inventory of Japanese ingredients

Monitor food costs and minimize waste

Collaborate with management on menu planning and promotions

Adapt dishes to meet customer dietary needs and preferences

Stay updated on culinary trends and techniques in Japanese cuisine

Requirement :

Proven experience as a Japanese Cuisine Chef or similar role

In-depth knowledge of Japanese culinary techniques and ingredients

Ability to prepare sushi, sashimi, ramen, and other traditional dishes

Strong leadership and team management skills

Excellent organizational and time management abilities

Understanding of food safety and sanitation standards

Creativity and attention to detail in food presentation

Ability to work in a fast-paced environment

Good communication skills

Culinary degree or certification in Japanese cuisine is a plus

At KYO KOHEE, we craft more than just drinks—we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke—each made with care, balance, and detail.

We are looking for a skilled and experienced Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Culinary Execution & Standards

• Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish
• Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency
• Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes
• Monitor quality control at every stage—from ingredient prep to final plate-up

Kitchen Operations & Compliance

• Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution
• Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards
• Maintain daily cleaning checklists, temperature logs, and hygiene practices
• Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

• Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness
• Assist in costing of new dishes, portion control, and yield management
• Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

• Supervise and guide junior kitchen team members and part-timers; assign stations and shift duties based on kitchen needs
• Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly
• Maintain a positive, respectful kitchen culture that supports communication between back and front of house
• Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

• Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes
• Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes
• Support documentation of SOPs and menu onboarding materials

• Minimum 2-3 years' experience in a similar chef role (preferably in Japanese or Asian fusion concepts)
• Culinary diploma/certificate or equivalent practical experience
• Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.
• Proficient in portion control, consistency, and plating for dine-in and takeaway
• Understanding of kitchen costings, inventory tracking, and supplier coordination
• Able to lead junior staff and support team development
• Strong attention to detail and time management
• Comfortable working 6 days a week including weekends/PH
• Positive and respectful team player with a hands-on, solutions-focused attitude
• Able to converse effectively in English.

• 14 days Annual Leave
• Flexi Benefits $200/year (gym, dental, wellness, etc.)
• Medical Coverage
• Performance Bonus
• Career Progression Path & Pay Increments
• Overseas Training Opportunities (Japan, Australia, Indonesia)
• Supportive and respectful workplace culture

Please send in your detailed resume with recent photo, including:

• Work experience (with references)
• Expected salary
• Earliest availability
• Relevant certifications

Email:

Join us in redefining modern Japanese comfort food at KYO KOHEE.

Job Summary:

• $3,000/-month + staff meals & incentives
• 6-day work week with rotating shifts: 9.00am to 5.00pm / 10.00am to 7.00pm / 2.00pm to 10.00pm
• Raffles Place

Job Responsibilities:

• Prepare and assemble dishes in accordance with established recipes and presentation standards.
• Ensure accuracy, cleanliness, and efficiency throughout the service period.
• Maintain a clean, organized, and well-stocked preparation station.
• Strictly follow standard operating procedures (SOPs) and recipe specifications.

If you are keen to explore this career opportunity, kindly send a copy of your resume to

We regret that only shortlisted applicants will be notified.

Rapid Recruitment Asia Pte Ltd (EA License No. 16C8261)

Loh Yi Zhen, Shennon (EA Reg. No. R

• Prepare and plate authentic Japanese dishes from sushi and sashimi to tempura and donburi
• Support the Head Chef in daily kitchen operations to ensure smooth service
• Guide and mentor junior team members to sharpen their skills
• Maintain stock levels, manage supplies, and assist with ordering
• Uphold food hygiene and safety standards at all times
• Take charge during shifts when senior chefs are unavailable

• At least 2 years of experience in a professional kitchen
• A strong foundation in Japanese cooking techniques
• A hands-on, reliable approach with a positive attitude
• Attention to detail that shows in every dish you serve
• Flexibility to work a 5- or 6-day schedule

We are seeking an accomplished culinary professional to join our team as a Chef de Partie.

A dynamic and experienced Chef de Partie is required to oversee the preparation, cooking, and presentation of dishes in line with high restaurant standards. The ideal candidate will possess exceptional precision, discipline, and a solid understanding of Japanese cooking methods and ingredients.

• Manage and supervise kitchen sections to ensure seamless service delivery.
• Prepare, cook, and present dishes that consistently meet or exceed expectations.
• Develop new menu items under the guidance of senior chefs.
• Maintain mise en place to guarantee efficiency during service.
• Monitor stock rotation and ensure proper storage of Japanese ingredients.
• Promote a safe and sanitary working environment at all times.
• Communicate effectively with colleagues during service.
• Train and support junior kitchen staff within the section.

• Experience working on a yakitori grill.
• Previous experience working directly with a Japanese chef in an omakase or yakitori setting.
• Strong knowledge of Japanese cooking techniques.
• A minimum of 2-3 years' kitchen experience, preferably in a Japanese restaurant.
• The ability to work independently while being a team player.
• Attention to detail and commitment to presentation and consistency.
• Good communication skills and ability to follow instructions from senior chefs.

• Opportunities to enhance skills in Japanese omakase and yakitori cuisine.
• Competitive salary.

Position Title:

Japanese Cuisine Line Cook – Growth-Focused Role (Up to $3,400 | 5–6 Days)

Location: Central Singapore

Salary: Up to $3,400/month

Schedule: 5 or 6 days per week

• Prepare and plate authentic Japanese dishes from sushi and sashimi to tempura and donburi
• Support the Head Chef in daily kitchen operations to ensure smooth service
• Guide and mentor junior team members to sharpen their skills
• Maintain stock levels, manage supplies, and assist with ordering
• Uphold food hygiene and safety standards at all times
• Take charge during shifts when senior chefs are unavailable

• At least 2 years of experience in a professional kitchen
• A strong foundation in Japanese cooking techniques
• A hands-on, reliable approach with a positive attitude
• Attention to detail that shows in every dish you serve
• Flexibility to work a 5- or 6-day schedule

EA Personnel R Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Responsibilities:

1. Lead and supervise the daily operation of the kitchen to ensure smooth workflow and efficient food preparation.

2. Supervise and guide kitchen staff, provide cooking technique guidance, and ensure food quality.

3. Monitor the food preparation process to ensure compliance with standard recipes and quality guidelines.

4. Strictly adhere to food safety and hygiene standards to ensure compliance with local health regulations.

5. Keep workstations, kitchen equipment, and storage areas clean and orderly.

6. Supervise the cleaning procedures at the end of the shift to ensure all workstations and equipment are properly disinfected.

7. Ensure kitchen efficiency by reducing waste, controlling food costs, and optimizing work processes.

8. Understand cooking methods and processes, and possess proficient knife skills.

9. Be able to complete tasks accurately and quickly, and pay attention to details.

10. Be able to remain calm in a fast-paced environment.

11. Must be organized and have a strong work ethic.

12. Good personal hygiene and appearance.

58 RECRUITMENT PTE. LTD. 19C9772

Working Location: Parkway Parade, Anchor Point, 313 Somerset, West Coast Plaza

Working Hours: 5.5 days work week (48 hours per week)

Key Responsibilities:

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Key Requirements:

• 3 years of cooking experience, Japanese cuisine preferred
• Ability to make sushi/sashimi
• Willing to learn and have a can-do attitude

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel No: R

We are seeking a skilled and dedicated Culinary Professional with expertise in Japanese cuisine to join our team.

• A minimum of 2 years relevant experience in Japanese cuisine is required;
• Excellent presentation and service skills, with attention to detail and ability to work under pressure;
• A well-groomed appearance and comfortable working environment;
• Ability to work flexible shifts and 6 days a week, including evenings and weekends;

Successful applicants can expect career growth opportunities and competitive remuneration packages, including:

• 10 days Annual Leave entitlement;
• Opportunities for international travel and cultural exchange;
• Access to training and development programs for senior staff.

Candidates who are self-motivated, independent, and eager to join a dynamic and progressive organization should apply.