Job Description
Elevate Your Culinary Career with 1-Group
Are you a visionary culinary leader with a profound passion for Japanese gastronomy? 1-Group, Singapore’s leading premier lifestyle and hospitality group, is seeking an exceptional Head Chef (Japanese Cuisine) to lead our kitchen operations in the heart of the Central Region. This is a prestigious opportunity to showcase your artistry, drive menu innovation, and mentor a high-performing team in a fast-paced, upscale dining environment.
As the Head Chef, you will be the custodian of culinary excellence, ensuring that every dish reflects the precision, freshness, and soul of Japanese tradition while embracing modern techniques. You will work closely with management to develop seasonal concepts, manage kitchen P&L, and maintain the highest standards of food safety and hygiene. We are looking for a leader who is not just a master of the craft, but a strategic thinker who can elevate our brand's reputation in the competitive Singaporean food scene.
Join a group known for its iconic heritage buildings and award-winning dining concepts. At 1-Group, we provide a platform for creativity and professional growth, offering a competitive compensation package and the chance to leave a lasting mark on Singapore’s culinary landscape. If you possess a deep respect for Japanese ingredients and a drive for perfection, we want to hear from you.
Responsibilities
- Lead and manage all kitchen operations, ensuring the highest standards of food quality and presentation are met consistently.
- Design, develop, and execute innovative Japanese menus, incorporating seasonal ingredients and modern culinary trends.
- Oversee kitchen recruitment, training, and performance management to build a cohesive and skilled culinary team.
- Manage inventory, food costs, and supplier relationships to optimize profitability without compromising quality.
- Ensure strict compliance with SFA food safety regulations, HACCP standards, and internal hygiene protocols.
- Collaborate with the front-of-house team to ensure a seamless and exceptional guest dining experience.
- Monitor and analyze kitchen performance metrics to drive operational efficiency and waste reduction.
Qualifications
- At least 8-10 years of professional culinary experience, with at least 3 years in a Head Chef or Senior Sous Chef role specializing in Japanese cuisine.
- Deep expertise in traditional Japanese techniques, including Sushi, Sashimi, Robatayaki, or Kaiseki.
- Proven track record of managing high-volume kitchen operations and leading diverse teams.
- Strong understanding of food cost control, budgeting, and kitchen P&L management.
- Excellent leadership, communication, and organizational skills.
- Professional culinary certification or diploma from a recognized institution.
- A creative mindset with a passion for constant improvement and culinary innovation.