Yakitori Chef De Partie

CDP

Yakitori

Come join the

Miru Collection

Helmed by Chef

Takeshi Nakayama, Shin Terroir is a Japanese yakitori omakase

restaurant in Singapore that highlights seasonality, ingredient

quality, and traditional grilling techniques throughout its menu.

At the heart of the restaurant is a custom three-tier grill from

Osaka, where skewers are cooked over Wakayama oak binchōtan

charcoal to bring out clean, balanced flavours. The dining

experience is complemented by a carefully curated beverage program

featuring Champagnes and Burgundies, selected to enhance each

course.

Job

Overview

We are looking

for a dedicated Yakitori

Chef de Partie (CDP) with a strong

passion for yakitori and sumiyaki. The CDP will be responsible for

running the yakitori grill, ensuring consistency, and delivering

high-quality dishes according to restaurant standards. This role

requires precision, discipline, and a solid or basic understanding

of charcoal cooking

methods.

Key

Responsibilities

• Manage and oversee yakitori section

Prepare, cook, and present dishes to the highest

standard, ensuring consistency and authenticity.

Assist in developing new dishes and seasonal specials

under the guidance of senior chefs.

Maintain

mise en place, ensuring readiness and efficiency for

service.

Monitor stock rotation (FIFO) and

ensure proper storage of Japanese ingredients.

Uphold food hygiene, safety, and sanitation standards at

all times.

Communicate effectively with

kitchen and service teams during service.

Train and support Commis Chefs or kitchen assistants

within the section.

Report any issues with

equipment, stock shortages, or quality concerns to Sous

Chef.

Requirements

Experience on a yakitori grill, minimum 2 years, 3 years

if non yakitori grill

Experience working

directly with a Japanese chef, preferably in an omakase or yakitori

setting

Strong knowledge of Japanese cooking

techniques (skewering, grilling over binchotan, dashi, knife

skills, etc.)

Minimum 2-3 years of kitchen

experience, preferably in a Japanese restaurant.

Ability to work independently in a section while being a

team player.

High attention to detail,

presentation, and consistency.

Good

communication skills and ability to follow instructions from senior

chefs.

Compensation

and benefits

Opportunities to deepen skills in Japanese omakase and

Yakitori cuisine

Competitive

salary