We are a Michelin-starred Japanese fine dining restaurant in Singapore, renowned for delivering an exceptional omakase experience rooted in tradition, precision, and innovation. Our team is dedicated to the pursuit of culinary excellence, artistry, and a deep respect for Japanese culture and seasonality. We are currently seeking an experienced Sushi Chef to join our elite culinary team.

As Sushi Chef, you will be entrusted with the preparation and presentation of exquisite sushi and sashimi, maintaining the highest standards of quality, hygiene, and authenticity. You will work closely with the Executive Chef and culinary team to curate seasonal menus, source premium ingredients, and deliver a world-class dining experience for our guests.

Responsibilities

• Prepare sushi and sashimi with expert knife skills, precision, and traditional Japanese techniques.
• Curate and execute seasonal omakase menus in collaboration with the Executive Chef.
• Select, handle, and store the finest seafood, rice, and other ingredients with an uncompromising commitment to quality.
• Engage with guests at the sushi counter, providing insight into ingredients, technique, and cultural context as part of the dining experience.
• Ensure strict adherence to food safety, hygiene, and sanitation standards in accordance with local and international regulations.
• Participate in sourcing premium produce from local and international suppliers, including Japan.
• Continuously refine techniques and contribute to menu innovation while respecting traditional culinary philosophies.
• Hard working in team members with strong passion to entertain our customers.

Requirements

• Minimum 10 years of experience in high-end Japanese cuisine, with at least 5 years focused specifically on sushi preparation.
• Previous experience working in a Michelin-starred or internationally acclaimed fine dining environment is essential.
• Mastery of sushi preparation techniques, including rice preparation, fish butchery, aging, and knife skills.
• Deep understanding of Japanese culinary traditions, seasonality, and ingredient provenance.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced, high-performance kitchen.
• Passion for excellence, precision, and delivering a memorable guest experience.
• Communicate in English with customers warmly.