81 Japanese Cuisine jobs in Singapore

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, and traditional Japanese entrees.
• Maintain consistency in food quality, presentation, and taste.
• Work efficiently in a fast-paced kitchen environment while adhering to food safety and cleanliness standards.
• Assist in menu planning and development of new dishes based on seasonal ingredients and customer preferences.
• Ensure proper storage, handling, and ordering of ingredients to maintain inventory levels.
• Collaborate with management to ensure smooth kitchen operations and customer satisfaction.

Key Responsibilities:

• Cookery and Presentation: Prepare high-quality dishes that meet customer expectations.
• Kitchen Efficiency: Maintain a well-organized kitchen environment and adhere to health and safety standards.
• Menu Planning: Assist in developing new dishes based on seasonal ingredients and customer preferences.
• Inventory Management: Ensure proper storage, handling, and ordering of ingredients.
• Team Collaboration: Work with management to ensure smooth kitchen operations and customer satisfaction.

• Able to work independently and as part of a team.
• Possess initiative and a good working attitude.

• Full-time, part-time, or intern opportunities available.
• Salary based on experience.

• Location: Bugis.

About Shunsui Group

Shunsui Group operates "旬水 | Shunsui," which has been awarded the Singapore Michelin Plate for six consecutive years. We are seeking a dedicated Chef to handle the hot/cold kitchen. The ideal candidate will have a basic understanding of Japanese culinary techniques and a passion for delivering authentic flavors.

Job Responsibilities

• Prepare and cook various Japanese dishes
• Managing ingredients, seasonings, and cooking methods
• Ensuring consistent flavor, quality, and presentation
• Maintaining an organized, hygienic kitchen environment
• Collaborating with other chefs to streamline overall kitchen operations
• Assisting in menu planning with a focus on seasonal and signature simmered dishes

Requirements

• At least 1 year of experience in Japanese cuisine
• Basic knowledge of dashi (broth), seasonings, and flavor-balancing techniques
• Excellent attention to detail and a commitment to maintaining high-quality standards
• Good communication skills
• Ability to thrive in a fast-paced environment and uphold strict hygiene protocols

Salary and Working Conditions

• 5 days/week scheme: Salary: $2600 to $600
• 6 days/week scheme: Salary 2900 to 4000
• Opportunities for professional development and advancement within Shunsui Group

Job Description:

We are seeking a highly skilled and experienced Culinary Specialist to join our team. As a Culinary Specialist, you will be responsible for cooking and preparing food in a high-volume environment.

The ideal candidate will have at least 1 year of experience in Japanese cuisine and possess excellent culinary skills.

You will be required to work effectively as part of a team, adhering to hygiene SOPs and maintaining the highest standards of food quality and safety.

Key Responsibilities:

We are looking for a skilled and dedicated Culinary Team Member to join our team. The ideal candidate will have a passion for Japanese cuisine and excellent multitasking skills.

The successful candidate will be responsible for managing food preparation and production, maintaining high quality standards of all food products and dishes, and assisting the Head Chef with daily operational needs and duties such as inventory, ordering, and receiving for kitchen supplies throughout the day.

• Food Preparation and Production: Manage the preparation and production of food items according to recipes and presentation standards.
• Maintain High Quality Standards: Ensure that all food products and dishes meet the highest standards of quality, taste, and presentation.
• Assist Head Chef: Provide support to the Head Chef in managing daily operations, including inventory, ordering, and receiving supplies.

To be successful in this role, you will need:

• Sales and Multitasking Skills: Proven ability to multitask and handle multiple responsibilities simultaneously.
• Cooking and Food Safety Knowledge: Strong knowledge of cooking techniques, food safety, and sanitation practices.
• Inventory and Sanitation Skills: Ability to manage inventory levels and maintain a clean and sanitary work environment.

We offer a competitive salary package, including:

• Monthly Salary: Up to $3,300 or above (including overtime pay).
• Service Charge Share Bonus: Monthly service charge share bonus ranges from $0 - 250.
• Sales Target Incentives: Monthly sales target incentives of 100 or above (if sales target is hit).
• Overtime Pay: Eligible for overtime pay.
• Meal Allowances: Meal allowances of 100.
• Perfect Attendance Allowance: Perfect attendance allowance of 50.
• Medical Claim Benefits: Medical claim benefits up to 200 per year.
• Vacation Leave and Other Benefits: Eligible for vacation leave, child care leave, marriage leave, and long service award starting at 500.
• Staff Discounts: Enjoy staff discounts on food and other services.

Our team members enjoy working in a fast-paced and dynamic environment with opportunities for growth and development. We offer flexible working hours and a range of benefits to support your well-being.

About Shunsui Group

Shunsui Group operates “旬水 | Shunsui,” which has been awarded the Singapore Michelin Plate for six consecutive years. We are seeking a dedicated Chef to handle the hot/cold kitchen. The ideal candidate will have a basic understanding of Japanese culinary techniques and a passion for delivering authentic flavors.

Job Responsibilities

• Prepare and cook various Japanese dishes
• Managing ingredients, seasonings, and cooking methods
• Ensuring consistent flavor, quality, and presentation
• Maintaining an organized, hygienic kitchen environment
• Collaborating with other chefs to streamline overall kitchen operations
• Assisting in menu planning with a focus on seasonal and signature simmered dishes

Requirements

• At least 1 year of experience in Japanese cuisine
• Basic knowledge of dashi (broth), seasonings, and flavor-balancing techniques
• Excellent attention to detail and a commitment to maintaining high-quality standards
• Good communication skills
• Ability to thrive in a fast-paced environment and uphold strict hygiene protocols

Salary and Working Conditions

• 5 days/week scheme: Salary: $2600 to $600
• 6 days/week scheme: Salary 2900 to 4000
• Opportunities for professional development and advancement within Shunsui Group

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

• Comfortable working 6 days a week including weekends/PH
• 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
• Positive and respectful team player with a hands-on, solutions-focused attitude
• Able to converse effectively in English and chinese

• 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 Title: Guest Experience Crew - Japanese Tapas & Oyster Bar

Where attention to detail meets warm hospitality, and every guest feels valued. Our team is looking for a skilled hospitality professional to join our close-knit crew in Telok Ayer.

Location:

Country Code:

• Welcome and guide guests with genuine service and attention to detail
• Walk diners through the menu, especially oysters and Japanese small plates
• Manage seating, table turns, and guest flow efficiently

• Excellent communication and interpersonal skills
• Ability to work well under pressure and as part of a team
• Basic knowledge of food and drinks, with a willingness to learn

• Competitive salary and incentives
• Taxi claims after midnight shifts
• Staff meals provided daily
• On-the-job training and menu education

Are you a highly motivated individual with a passion for exceptional customer service and an appreciation for the art of Japanese cuisine?

• Deliver impeccable service to guests, ensuring a memorable dining experience.
• Manage orders efficiently and navigate our point-of-sale system with precision.
• Play a crucial role in daily cleaning and closing procedures, maintaining a high level of cleanliness and organization.
• Maintain our service equipment with care and respect.

• Days: Monday to Saturday
• Hours: 12 PM - 11 PM
• Break: A refreshing 1-hour break from 4:30 PM - 5:30 PM

This is a fantastic opportunity to bring your A-game and positive attitude to a team that values hard work and a good laugh.

Kitchen Supervisor – Japanese Cuisine (5-Day Week | Up to $2,900)

Step up and lead with skill in a kitchen that values precision, teamwork, and great food.

We're on the lookout for a Kitchen Supervisor to join our Japanese dining, someone who's hands-on in the kitchen, knows their way around a knife, and can guide others while keeping things running smoothly. This isn't about fancy titles

What You'll Be Doing:

• Prepare and cook well-loved Japanese dishes sushi, donburi, tempura, grilled items, and more
• Assist the Head Chef with daily kitchen operations
• Lead junior team members on prep, cooking, and plating
• Step in confidently when the Sous Chef or Head Chef is away
• Maintain cleanliness, safety, and kitchen flow during service
• Keep food quality and presentation consistent across all dishes
• Help monitor inventory and place ingredient orders when required

What We're Looking For:

• 2+ years of hands-on kitchen experience
• Strong knife skills and knowledge of food prep and plating
• Reliable and calm under pressure
• Team-first attitude with a focus on consistency and cleanliness
• Able to work 5 days a week (rotating shifts, including weekends/PHs)

What You'll Get:

• Salary: Up to $2,900/month
• 5-day work week for better work-life balance
• Work at various outlets islandwide
• Real career growth opportunities to Sous Chef and beyond
• Supportive team culture and structured kitchen systems

EA Personnel R22110043 Tan Eng Kang

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