Brief description of the Restaurant
Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.
His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.
In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.
Job Descriptions
- Preparing, cooking and presenting high quality dishes within the specific section
- Preparing meat, fish and vegetables
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Ability to perform under pressure
Job Requirements
- Minimum 2 years working experience in a fine dining establishment
- Knowledge of Japanese Ingredients a plus but not strictly necessary
- Food hygiene certificate
Working hours
- 5days
- Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
- Saturdays : 2:30pm - 10:30pm
- Sundays : Not working
