Sushi Chef

About the role

Sakura Sushi & Izakaya is a contemporary Japanese restaurant blending traditional sushi craft with an approachable izakaya menu. Located in the heart of Tanjong Pagar, we serve a mix of office lunch crowds and evening diners, plus regular omakase bookings on weekends.

The Sushi Chef will be responsible for daily preparation of sushi rice, selection and butchery of fresh fish, precise plating and maintaining high standards of food safety and presentation. You will work closely with the head chef and service team to deliver consistent quality across à la carte and tasting-menu services.

This role suits a hands-on sushi cook who values technique, attention to detail and teamwork. We offer steady hours, on-the-job training for progression to senior counter roles and the chance to work on seasonal menus and omakase experiences.

About Sakura Sushi & Izakaya

An independent Japanese dining concept combining a sushi counter with izakaya-style dishes. Casual yet refined, the venue attracts after-work groups, business lunches and Japanese food enthusiasts. Ownership is local with experienced Japanese culinary advisors.

What you can expect

• Prime Tanjong Pagar location with strong weekday and weekend covers
• Regular omakase seatings—opportunity to specialise in counter service
• Stable local ownership and clear progression to senior counter roles
• Access to Japanese suppliers and seasonal ingredient training

Key responsibilities

• Prepare sushi rice to house specifications and maintain rice freshness throughout service
• Prepare and portion sashimi and nigiri, ensuring consistent cut, temperature and presentation
• Butcher and store whole fish and produce following food-safety procedures
• Manage mise en place for sushi counter and support hot-line prep when required
• Maintain workstation hygiene and follow HACCP/NEA food-safety guidelines
• Assist head chef with menu items, seasonal specials and omakase set preparation
• Train junior commis on basic sushi techniques and rice handling
• Monitor stock levels for fish, nori, rice and condiments; communicate orders to purchasing

Requirements

• Minimum 2–4 years' experience working in a sushi counter, Japanese restaurant or omakase environment
• Strong knife skills with experience in sashimi and fish portioning
• Knowledge of sushi rice preparation, seasoning ratios and temperature control
• Valid food hygiene certification or willingness to obtain (e.g. Basic Food Hygiene Course)
• Ability to work evenings, weekends and public holidays on a rotating roster
• Attention to detail, steady hands and good sense of timing under service pressure
• Eligible to work in Singapore (Singapore citizen/PR or valid work pass)

How to apply

Email your CV, recent photos of plated work (if available) and a short note about your sushi experience to [email protected], or apply via the job URL with attachments.