job description
Join the founding team of MUKAI, an exclusive Japanese seafood concept hailing from Tokyo, now making its mark in Singapore and expanding to Bali. As a Japanese Cuisine Chef, you will play a pivotal role in delivering an authentic, high-end dining experience that celebrates the artistry of traditional and modern Japanese culinary techniques.
This is a rare opportunity to contribute to a premium brand with deep roots in Tokyo’s elite dining scene. You’ll work in a dynamic, fast-paced environment where precision, creativity, and passion for Japanese cuisine are paramount. Whether crafting delicate sashimi, mastering the art of kaiseki, or innovating with seasonal ingredients, your expertise will shape the culinary identity of MUKAI in Southeast Asia.
If you thrive in a collaborative, high-standard kitchen and are eager to elevate your career with a brand that values excellence and authenticity, we invite you to apply. Relocation support may be available for exceptional candidates.
Responsibility
- Prepare and present authentic Japanese dishes, including sushi, sashimi, tempura, and kaiseki, adhering to traditional and modern techniques.
- Ensure consistent quality and presentation of all dishes, maintaining MUKAI’s high standards of taste and aesthetics.
- Collaborate with the culinary team to develop seasonal menus and special offerings that highlight premium seafood and ingredients.
- Oversee kitchen operations, including inventory management, food safety, and hygiene compliance in accordance with international standards.
- Train and mentor junior chefs and staff on Japanese culinary techniques, knife skills, and plating artistry.
- Source and evaluate high-quality ingredients, working closely with suppliers to ensure freshness and authenticity.
- Contribute to cost control and efficiency in the kitchen while maintaining exceptional food quality.
- Participate in menu tastings, recipe development, and creative brainstorming sessions to innovate within the MUKAI brand.
Qualifications
- Minimum 5 years of experience as a Japanese Cuisine Chef, preferably in a high-end restaurant or omakase setting.
- Deep knowledge of traditional Japanese cooking methods, including knife skills, broth preparation, and seasonal ingredient utilization.
- Experience with seafood-focused menus, particularly sushi, sashimi, and live seafood preparation.
- Strong leadership and teamwork skills, with the ability to train and inspire a multicultural kitchen team.
- Familiarity with HACCP, food safety, and hygiene standards in a professional kitchen environment.
- Creativity and passion for culinary innovation while respecting traditional Japanese flavors and techniques.
- Excellent time management and organizational skills to thrive in a fast-paced, high-volume setting.
- Fluency in English (Japanese language skills are a plus).