Chef (Japanese Cuisine)

DRIPLEX PTE. LTD. operates a Japaneseizakaya-style restaurant in Singapore, serving a wide range of Japanesehome-style dishes, set meals and sake. Our menu covers lunch set meals, donburiand curry rice, sashimi, deep-fried dishes (tonkatsu, karaage, aji fry), hotpots (motsunabe), oden, teppan dishes and izakaya-style à la carte dishes.

We are looking for anexperienced Chef to lead daily kitchen operations, prepare authentic Japanesedishes to a consistently high standard during both high-volume lunch serviceand evening izakaya service, and develop the kitchen team. The Chef will reportdirectly to the Director.

Job Description

Food Preparation & Quality

Prepare, cook and present Japanese dishes in accordance with the restaurant’s recipes, portioning and presentation standards, including:

• Lunch set meals, donburi andJapanese curry rice for high-volume lunch service
• Sashimi and other raw seafood dishes, including filleting and preparation of whole fish
• Agemono (tonkatsu, karaage, ajifry, tempura) and teppan dishes (e.g. yakisoba)
• Nimono, hot pots (e.g.motsunabe) and oden, including simmered stocks and broths
• Izakaya-style à la carte dishesand appetisers to accompany sake and other beverages
• Apply traditional Japanese cooking techniques (knife work, fish preparation, simmering, grilling andfrying) and ensure consistency of taste and quality across all services.
• Inspect incoming ingredients, in particular fresh seafood, meat and produce, for freshness and quality, and reject items that do not meet standards.
• Prepare dashi, tare, sauces, marinades and other base preparations from scratch.

Menu Development

Plan and develop lunch setmenus, seasonal izakaya menus and daily specials, taking into account ingredient seasonality, food cost and customer preferences. Recommend food pairings for the restaurant’s sake and beverage selection. Standardise recipes andmaintain recipe cards to ensure consistency.

Kitchen Operations & Cost Control

Oversee day-to-day kitchen operations, including mise en place, ticket flow during peak lunch and dinner service, and closing procedures. Manage ordering and inventory of ingredients, including liaison with local and overseas suppliers /importers. Monitor food cost, minimise wastage and support the Director in achieving food cost targets. Ensure proper use, cleaning and maintenance of kitchen equipment and utensils.

Food Safety & Hygiene

Ensure full compliance withSingapore Food Agency (SFA) food safety and hygiene requirements and the restaurant’s food safety practices. Maintain proper storage, labelling, temperature control and handling of raw seafood and other high-riskfood items. Maintain a clean, safe andorganised kitchen environment at all times.

Team Leadership & Training

Supervise, train and mentorjunior kitchen staff in Japanese cooking techniques, food preparation andhygiene standards. Plan kitchen duty rosters andallocate tasks to ensure smooth operations during service. Coordinate with front-of-house staff on menu knowledge, allergens and special requests.

Job Requirements

• Minimum 10 years of professional kitchen experience in Japanese cuisine, including at least 5 yearsin a Chef / Head Chef or equivalent supervisory role.
• In-depth knowledge of Japanese home-style (teishoku) and izakaya cuisine, covering sashimi, agemono, nimono,nabe and grilled dishes.
• Strong fish-handling skills, including filleting whole fish and preparing sashimi.
• Experience running high-volume lunch service while maintaining consistent food quality and speed.
• Proven ability to develop set menus and seasonal specials.
• Experience in kitchen management, including inventory, ordering and food cost control.
• Good knowledge of food safetyand hygiene practices.
• Able to lead and train akitchen team, with good communication and interpersonal skills.
• Able to work shifts, weekends and public holidays.
• Formal culinary qualifications are an advantage but not required.