9 Omakase jobs in Singapore

Takahashi is the first international outpost of the renowned Tokyo-based omakase restaurant by Master Jun Takahashi, celebrated for his artistry, cult following, and year-long waitlist in Japan. In Singapore, Takahashi embodies the philosophy of Zen dining — where tradition meets innovation, and every detail reflects refinement, tranquillity, and excellence.

We are seeking an experienced and highly skilled Head Chef to lead our Omakase kitchen in Singapore. The successful candidate will oversee culinary operations, uphold the highest standards of Japanese fine dining, and ensure the Takahashi brand's reputation for authenticity, precision, and artistry.

• Lead the Omakase kitchen, supervising and mentoring a team of chefs and kitchen staff.
• Design, curate, and execute seasonal Omakase menus in alignment with Takahashi's philosophy and Master Jun Takahashi's vision.
• Source, select, and manage premium Japanese ingredients (with focus on Toyosu Market and seasonal prefectural produce).
• Maintain the highest levels of quality, hygiene, and food safety in accordance with Singapore standards and Takahashi's brand ethos.
• Collaborate with management and service team to create an exceptional guest journey from counter to plate.
• Train and inspire junior chefs in traditional Edomae techniques and modern Japanese innovations.
• Uphold cost control, kitchen efficiency, and waste management without compromising quality.
• Represent Takahashi at exclusive events, media features, and collaborations as required.

• Minimum 8–10 years' experience in Japanese cuisine, with at least 5 years in an Omakase or Michelin-starred environment.
• Demonstrated expertise in Edomae sushi techniques, seasonal ingredient preparation, and fine dining execution.
• Strong leadership, team management, and mentoring skills.
• Deep knowledge of Japanese culinary culture, traditions, and ingredient seasonality.
• Fluent in English; Japanese language proficiency is an advantage.
• High level of discipline, attention to detail, and commitment to excellence.
• A passion for delivering world-class guest experiences.

• Location: Robertson Quay, Singapore
• Employment Type: Full-time
• Salary: Competitive, commensurate with experience (with performance incentives)
• Benefits: Staff meals, medical benefits, and training opportunities in Japan under Master Jun Takahashi

Interested applicants are invited to submit their CV with a cover letter highlighting relevant experience to:

()

We are currently looking for dedicated professionals to join our team in delivering exceptional guest experiences.

The ideal candidate will be responsible for ensuring smooth daily operations, upholding high service standards, and providing warm hospitality to all guests.

Main Responsibilities:

• Manage the daily functions of the dining establishment, including inventory, supplier coordination, and cost controls.
• Train, mentor, and motivate team members to maintain excellence in service delivery.
• Closely work with the culinary team to coordinate service flow and ensure seamless execution.

Required Skills and Qualifications:

• Prior experience in omakase dining, fine dining, or luxury hospitality is preferred.
• Strong leadership and communication skills are essential for success in this role.
• A passion for Japanese cuisine, culture, and the spirit of omotenashi is a must.

What We Offer:

• A competitive salary package with incentives.
• The opportunity to work in a well-regarded omakase concept with a dedicated team.
• Career growth and development within our organization.

Additional Information:

• Ability to work evenings, weekends, and public holidays.
• A supportive and professional work environment.

Takahashi is the first international outpost of the renowned Tokyo-based omakase restaurant by Master Jun Takahashi, celebrated for his artistry, cult following, and year-long waitlist in Japan. In Singapore, Takahashi embodies the philosophy of Zen dining — where tradition meets innovation, and every detail reflects refinement, tranquillity, and excellence.

We are seeking an experienced and highly skilled Head Chef to lead our Omakase kitchen in Singapore. The successful candidate will oversee culinary operations, uphold the highest standards of Japanese fine dining, and ensure the Takahashi brand's reputation for authenticity, precision, and artistry.

• Lead the Omakase kitchen, supervising and mentoring a team of chefs and kitchen staff.
• Design, curate, and execute seasonal Omakase menus in alignment with Takahashi's philosophy and Master Jun Takahashi's vision.
• Source, select, and manage premium Japanese ingredients (with focus on Toyosu Market and seasonal prefectural produce).
• Maintain the highest levels of quality, hygiene, and food safety in accordance with Singapore standards and Takahashi's brand ethos.
• Collaborate with management and service team to create an exceptional guest journey from counter to plate.
• Train and inspire junior chefs in traditional Edomae techniques and modern Japanese innovations.
• Uphold cost control, kitchen efficiency, and waste management without compromising quality.
• Represent Takahashi at exclusive events, media features, and collaborations as required.

• Minimum 8–10 years' experience in Japanese cuisine, with at least 5 years in an Omakase or Michelin-starred environment.
• Demonstrated expertise in Edomae sushi techniques, seasonal ingredient preparation, and fine dining execution.
• Strong leadership, team management, and mentoring skills.
• Deep knowledge of Japanese culinary culture, traditions, and ingredient seasonality.
• Fluent in English; Japanese language proficiency is an advantage.
• High level of discipline, attention to detail, and commitment to excellence.
• A passion for delivering world-class guest experiences.

• Location: Robertson Quay, Singapore
• Employment Type: Full-time
• Salary: Competitive, commensurate with experience (with performance incentives)
• Benefits: Staff meals, medical benefits, and training opportunities in Japan under Master Jun Takahashi

Interested applicants are invited to submit their CV with a cover letter highlighting relevant experience to:

( )

Introduction:

A renowned Japanese restaurant with a coveted 2-year waitlist in Japan is bringing its exceptional woodfire yakitori to Singapore in partnership with Ebb & Flow Group. Located within the luxurious Mondrian Hotel, our new concept will offer an elevated dining experience that marries traditional techniques with a sophisticated atmosphere.

We are looking for a dedicated Captain to be the welcoming face of our restaurant and deliver an outstanding guest experience from the moment of reservation to departure.

Key Responsibilities:

• Warmly welcomes all incoming customers, checks-in their reservation, and escorts them to their assigned table
• Serve food and beverages to customers in a timely manner
• Make menu recommendations to guest with extensive menu knowledge
• Collaborate with the team to maintain the restaurant's ambiance and cleanliness
• Provides the team with a roll-up of reservations prior to each shift; Informs Management of any large parties, special reservation notes and/or VIP customers

Qualifications:

• Able to speak Japanese would be a plus
• Excellent interpersonal and communication skills
• Consistent track record of employment in hospitality-related role

Perks:

• Birthday Leave
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage

Benefits:

• Dental insurance
• Employee discount
• Food provided
• Health insurance

Supplemental Pay:

• Overtime pay
• Performance bonus
• Tips

Work Location: In person

Position: Executive Chef

Location: Kurisu Sushi, Singapore

Kurisu Sushi is seeking an experienced and visionary Executive Chef to lead our kitchen team.

Our concept focuses on refined omakase and handroll experiences, blending traditional Japanese techniques with a modern, approachable spirit. We are looking for a chef who is not only highly skilled but also passionate about nurturing talent and building a culture of excellence.

Key Responsibilities:

• Lead and oversee all kitchen operations, ensuring consistent quality, creativity, and execution.
• Develop and refine menus, seasonal offerings, and omakase experiences in collaboration with ownership.
• Source premium ingredients and build strong relationships with suppliers.
• Manage, train, and inspire a team of chefs and kitchen staff to achieve high performance and maintain standards.
• Oversee food cost control, inventory, kitchen hygiene, and operational efficiencies.
• Uphold and represent Kurisu Sushi's culinary philosophy to both guests and the team.
• Engage in occasional guest interactions, especially during omakase service, to enhance the dining experience.

Requirements:

• Proven experience as an Executive Chef or Head Chef, ideally within high-end Japanese cuisine, sushi, or omakase environments.
• Deep understanding of Japanese culinary arts, seasonal ingredients, and premium product sourcing.
• Strong leadership, mentorship, and team-building skills.
• Passion for hospitality, attention to detail, and commitment to continuous innovation.
• Excellent organizational and communication skills.
• Ability to thrive in a fast-paced, evolving environment.
• Japanese language skills are an advantage but not essential.

What We Offer:

• A leadership role in shaping the future of a new, exciting concept.
• Competitive salary and performance-based bonuses.
• Opportunities for creative freedom and menu development.
• Supportive, respectful, and dynamic working environment.
• Staff meals, benefits, and career growth opportunities.

If you are ready to bring your expertise, creativity, and passion for Japanese cuisine to a brand-new stage, we invite you to be part of the Kurisu Sushi journey.

• 5 days, 2pm- 12am (company will provide transport after 12am)
• Salary: $3150 - $400
• Location: Bugis

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food.
• Understand restaurant menu and product knowledge
• Share the responsibility in guarantying the hygiene, safety and the food quality

• Bachelor's Degree in any major
• Candidates with kitchen experience preferred

• Staff meal provided
• Medical benefits up to 300 per year
• Sales incentives
• Bonus depends on performance

• 5 days, 2pm- 12am (company will provide transport after 12am)
• Salary: $3150 - $400
• Location: Bugis

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food.
• Understand restaurant menu and product knowledge
• Share the responsibility in guarantying the hygiene, safety and the food quality

• Bachelor's Degree in any major
• Candidates with kitchen experience preferred

• Staff meal provided
• Medical benefits up to 300 per year
• Sales incentives
• Bonus depends on performance

Job Title: Head Chef(Omakase / Izakaya / Sushi)(ID2107)

Location: Clarke Quay

Working Hours: 5/6 Days(Alt Weeks)/ 54 Hours Per Week(Including Weekends & PH)

Salary: $4500-$5500+

Job Description:

• Constructs menus with new or existing culinary creations ensuring the variety and quality of the servings
• Supervise and ensure smooth operation while ensuring that food cooked is of high quality, excellent presentation and consistent standard is always preserved
• Manage the operations and profitability of the restaurant
• Assist in preparation and design of all food and drink menus
• Develops and implements standard operating procedures to ensure a high standard of kitchen sanitation and safety standard is observed and maintained at all times
• Observes and evaluates chefs' performances and devise methods to enhance efficiency with maximum productivity
• Oversees the manpower requirements and checks the work schedules for all kitchen staff
• Looks into the welfare and discipline of all kitchen staffs together with the relevant departments
• Monitors and ensures the food cost and the labor cost is within the targets set
• Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
• Stocks inventories appropriately to ensure freshness of produce while minimizing wastages

Requirement:

• Minimum 2-3 years of Omakase / Izakaya / Sushi experience
• Excellent in people management and management skills
• Strong interpersonal and communication skills to foster teamwork among the kitchen staff
• Ability to lead, motivates the team of staff while embracing a strong cultural diversity and work in multi-ethnic teams

Interested applicants, who wish to apply for the advertised position.

Kindly click the "APPLY NOW" button to apply.

Yvonne Loke

Job Express Services Pte Ltd

EA Registration Number: R

EA Licence No: 14C7179