A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dinning and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.
The first TOMI SUSHI was opened in Niigata prefecture in 1954. In more than a half century, we opened 21 branches in Japan.
The change of seasons is quiet noticeable in Niigata. That climate produces best-known brand rice KOSHIHIKARI and a lot of big-name SAKE. It also has numerous varieties of delicacies from the sea.
In such a blessed region, we have been devoted ourselves to serve the best food in season. We have genuine NIGIRIZUSHI, course meal and all kinds of à la carte.
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We are looking for a Sushi Chef to join our culinary team and prepare delicious plates for our guests.
Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.
Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.
Shunsui and Sushi Kyuu group is planning to open a new outlet and we are looking for a chief sushi chef to be on board with us.
With our aggressive expansion plan, we are looking for talented sushi chefs with passion who can be the head of the kitchen at the new outlet after getting experience at our existing outlets.
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Shunsui and Sushi Kyuu group is planning to open a new outlet and we are looking for a chief sushi chef to be on board with us.
With our aggressive expansion plan, we are looking for talented sushi chefs with passion who can be the head of the kitchen at the new outlet after getting experience at our existing outlets.
The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.
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The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
...
The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
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The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
...
A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.
...
The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
...
The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
...
A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dinning and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.
The first TOMI SUSHI was opened in Niigata prefecture in 1954. In more than a half century, we opened 21 branches in Japan.
The change of seasons is quiet noticeable in Niigata. That climate produces best-known brand rice KOSHIHIKARI and a lot of big-name SAKE. It also has numerous varieties of delicacies from the sea.
In such a blessed region, we have been devoted ourselves to serve the best food in season. We have genuine NIGIRIZUSHI, course meal and all kinds of à la carte.
...
**Job Title**: Sushi Chef - CentralIndustry: Food & Beverage / Catering / RestaurantSalary: SGD 2600 - 3500Location: Central, SingaporeAbout Company: Our client first established their Sushi business back in 1933 and the legacy has been passed down to the third generation. They are dedicated to bring the best and the freshest delicacies to the table and has always been proud of their customer-centric services for valuing every and each customer. My client has successfully expanded to Singapore market back in 2018, the dining experience is said to be taste bud taking and visually pleasant!Job Description: - Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the management when quality is sub-standard. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment in order to prevent food contamination. Coordinating with wait staff to ensure an efficient flow of orders
- Working Hours: 6 days per week, from 11am to 11pm(after preparation, can take rest)
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As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
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As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
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As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
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