Editorial summary

The company is seeking a Sous Chef or Chef specializing in Japanese Omakase cuisine to join their team in the downtown area. The role involves preparing high-quality Japanese hot kitchen dishes, collaborating on seasonal omakase menus, and training junior staff. Candidates should have experience in Japanese culinary techniques, food safety standards, and maintaining consistency in presentation and taste. The position offers a salary of up to $7,000 plus variable benefits.

This summary is AI-generated and may contain inaccuracies. Please refer to the full job description below.

Job description

[This job id 31431 first appeared in Job-Q.com on 12 Sep 2026]

[Job ID: 1676469]
Location: Downtown Area

Responsibilities

• Prepare and execute high-quality Japanese hot kitchen dishes, including agemono, yakimono, mushi, soups, and dashi preparations.
• Collaborate with the Executive Chef to develop and deliver seasonal omakase offerings and customised menu items.
• Plan, prepare, store, and rotate ingredients in accordance with food safety, hygiene, and quality standards.
• Monitor food presentation, taste, and serving temperature to ensure consistency and excellence.
• Train and guide junior kitchen staff on culinary techniques and operational procedures.
• Engage guests in open-counter dining environments to deliver a personalised dining experience.
• Report on daily kitchen operations, inventory levels, and menu updates to management.
• Support additional kitchen and operational duties as required to maintain smooth restaurant operations.

Requirements

• Minimum 1 to 2 years of experience in Japanese cuisine within fine dining, high-end izakaya, sushi restaurants, or similar environments.
• Knowledge of traditional Japanese culinary techniques, including dashi preparation, frying temperature control, and ingredient handling.
• Ability to work shift hours, Saturdays (Closed on Sundays) & PH.
• Experienced candidates will be considered for a more senior position.

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