An Omakase Pte Ltd – Sous Chef

Job Descriptions

We are seeking a highly skilled and experienced Omakase Sushi Chef to join our team. The ideal candidate will have deep expertise in traditional Edomae-style sushi and modern techniques, providing an intimate and memorable dining experience for guests. The Sushi Chef will be responsible for curating and executing a personalized multi-course omakase menu, sourcing the finest ingredients, and delivering an exceptional level of hospitality and precision.

Responsibilities

• Craft and present high-quality sushi, sashimi, and other Japanese dishes with precision and artistry.
• Design and execute seasonal omakase menus based on ingredient availability and guest preferences.
• Engage directly with guests, explaining dishes, ingredients, and preparation techniques.
• Source premium seafood and ingredients, ensuring freshness and sustainability.
• Maintain an immaculate sushi counter and kitchen area, adhering to strict hygiene and food safety standards.
• Manage inventory, minimize waste, and coordinate with suppliers for high-quality ingredients.
• Collaborate with front-of-house staff to ensure seamless service and an elevated dining experience.
• Stay updated on culinary trends and continuously refine techniques.

Requirements

• Extensive experience as a Sushi Chef, preferably in an Omakase or fine dining setting.
• Expertise in traditional Edomae sushi techniques and ingredient preparation.
• Strong knife skills and ability to handle high-quality seafood with precision.
• Excellent communication and customer service skills, with a passion for hospitality.
• Understanding of sake and wine pairings is a plus.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.
• Candidate must possess at least 1 to 2 years of relevant experience in Japanese dining cuisines.
• Must have completed Basic Food Hygiene course
• Willing to learn and adapt to various line positions with locations
• Willing to work on Weekends and Public Holidays.