About the Concept
We are launching a modern Japanese sushi bar inspired by Tokyo's standing sushi culture-refined, intimate, and built around the chef's craft. This 20-seater focuses on high-quality ingredients, storytelling, and efficiency. We are looking for a skilled Head Sushi Chef to lead the kitchen, curate seasonal menus, and deliver an exceptional counter dining experience.

Key Responsibilities

• Lead all sushi and kitchen operations, ensuring excellence in food execution and presentation.
• Design and refresh seasonal menus, including omakase and à la carte offerings.
• Uphold high standards of hygiene, kitchen discipline, and food safety.
• Manage inventory, supplier relationships, and cost controls.
• Recruit, train, and mentor junior chefs.
• Interact with guests across the counter to explain dishes and enhance the dining experience.

Requirements

• Minimum 7 years of professional experience in sushi preparation, including leadership in a sushi or omakase environment.
• Deep knowledge of Edomae-style techniques, fish aging, knife work, and rice handling.
• Experience in managing a team and daily kitchen operations independently.
• Comfortable engaging with guests during service in a professional and welcoming manner.
• Familiarity with Japanese culinary culture.

What We Offer

• Creative autonomy over the menu and sourcing.
• Key leadership role in an exciting new concept under an expanding F&B group.
• Bonus potential and long-term growth opportunities.
• Chef-first working environment with premium tools and ingredients.
• Staff meals, benefits, and career progression support.