We are seeking a master of the grill to lead our kitchen as a Yakitori Specialist Head Chef. This isn't just about cooking chicken; it’s about the art of binchotan, the precision of the cut, and the soul of the tare.
If you have spent years honing your craft over the coals and possess the leadership skills to inspire a team, we want to meet you.
The Role
As the Head Chef, you will be the guardian of our culinary standards. You will oversee the entire yakitori program—from sourcing and whole-bird butchery to the final presentation at the counter. You will balance the intense, technical demands of the grill with the administrative responsibilities of running a profitable, high-energy kitchen.
Key Responsibilities
Mastery of the Grill: Execute flawless grilling techniques using binchotan charcoal, managing heat zones to ensure perfect texture and flavor.
Whole-Bird Butchery: Oversee the breakdown of high-quality poultry, ensuring zero waste and identifying specialty cuts (e.g., hatsu, seseri, soriresu).
Menu Innovation: Develop seasonal specials and refine our signature tare (sauce) and seasoning blends.
Team Leadership: Recruit, train, and mentor back-of-house staff in the specific techniques of skewering (kushi-uchi) and grilling.
Quality Control: Maintain rigorous standards for ingredient freshness, food safety, and plating aesthetics.
Operations Management: Manage food costs, inventory, supplier relationships, and labor scheduling.
Qualifications & Skills
Expertise: Minimum of 5–7 years in a professional kitchen, with at least 3 years specializing in authentic Japanese Yakitori.
The "Feel": An intuitive understanding of charcoal behavior, airflow, and timing.
Precision: Exceptional knife skills and the patience required for consistent, beautiful skewering.
Leadership: Proven experience managing a kitchen team and maintaining a cool head during high-volume service.
Knowledge: Deep understanding of Japanese culinary philosophy and seasonal ingredients.
Preferred Attributes
Conversational Japanese language skills are a plus.
Experience with Omakase-style service and direct guest interaction.
A passion for educating guests on the nuances of different poultry breeds and cuts.
What We Offer
Competitive Salary: SGD10,000 to SGD14,000.
Creative Freedom: A platform to showcase your unique style and influence the brand's culinary direction.
Quality Tools: Access to the finest binchotan and premium-sourced poultry.
