Japanese Cuisine & Nutrition Planning Manager

Roles & Responsibilities

We are hiring a Japanese Cuisine & Nutrition Planning Manager to support our restaurant operations in Singapore through nutrition-based menu planning, recipe standardisation, portion control, and operational optimisation.

This role requires a strong ability to design Japanese menus that align with business performance, operational consistency, and nutrition fundamentals. The successful candidate will work closely with management and kitchen teams to improve menu structure, workflow efficiency, and long-term quality control.

🍱 Job Responsibilities

Menu Planning & Nutrition-Based Recipe Development

• Develop and maintain Japanese cuisine menus that balance customer demand, operational feasibility, and nutritional considerations

• Perform portion control planning and basic calorie/nutrition analysis to support menu design and product improvement

• Create structured recipe guidelines including ingredient specifications, preparation steps, and portion standards

• Support development of menu items tailored for different dining occasions (lunch sets, sharing plates, balanced meals)

Standardisation & Kitchen Execution

• Ensure consistent execution of recipes across shifts through standard operating procedures (SOPs)

• Support kitchen training and implementation of standardised preparation processes

• Conduct routine checks on food quality, portion accuracy, and presentation consistency

Operational & Cost Optimisation Support

• Work with management to improve menu performance through menu structure planning and preparation efficiency

• Support reduction of waste and inconsistencies through standardisation and portion discipline

• Collaborate with operations to maintain smooth delivery during peak service periods

Hygiene & Compliance Support

• Support hygiene and food safety practices in accordance with outlet standards

• Assist in maintaining a disciplined and consistent kitchen workflow
  

✅ Requirements

• Qualification in Nutrition / Dietetics (Dietitian / equivalent)

• Experience in Japanese cuisine menu planning and recipe development

• Ability to design recipes with clear measurements, portion standards, and cooking procedures

• Able to work in a fast-paced restaurant environment and support operational execution

• Good communication skills and strong attention to detail

• Able to work weekends, public holidays, and split shifts if required

💰 Salary & Benefits

• SGD $4,500 – $6,900 (commensurate with experience and responsibilities)

• 6 working days per week

• Annual leave and benefits in accordance with Singapore regulations