Total 5 job vacancies by Pure Palate Pte. Ltd.

Job Description:
We are looking for a reliable and hardworking Dishwasher to support our kitchen operations. The successful candidate will be responsible for maintaining cleanliness and hygiene standards in the kitchen and ensuring all utensils and equipment are properly cleaned.

Key Responsibilities:

• Wash and clean all kitchen utensils, tableware, and equipment
• Maintain cleanliness and hygiene of the dishwashing area
• Assist with general cleaning duties in the kitchen
• Dispose of waste and food scraps in accordance with hygiene standards
• Ensure compliance with food safety and sanitation regulations

Requirements:

• Singapore Citizen or Permanent Resident preferred
• Physically fit and able to stand for long hours
• Responsible, diligent, and able to work in a fast-paced environment
• Prior experience in a similar role is an advantage, but not required

Job Description
The Head Chef (Omakase Sushi) is responsible for leading the overall culinary direction and kitchen operations, ensuring exceptional omakase dining experiences and consistent food quality.
This role combines hands-on food preparation with leadership responsibilities, including menu development, team management, cost control, and maintaining the highest standards of food safety and service excellence.

Key Responsibilities

• Lead, manage, and oversee all kitchen operations, ensuring smooth and efficient service flow
• Design, plan, and execute seasonal omakase menus based on ingredient availability, market trends, and brand positioning
• Maintain the highest standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Manage and train kitchen team members, including junior chefs and kitchen staff, ensuring skill development and performance standards
• Oversee inventory management, food costing, and procurement to optimize cost efficiency and minimize wastage
• Ensure strict compliance with food safety, hygiene, and workplace safety regulations
• Build strong relationships with suppliers to source premium and seasonal ingredients
• Engage with guests at the sushi counter, delivering a refined and personalized omakase dining experience
• Monitor kitchen performance, implement improvements, and uphold brand and operational standards
• Collaborate with management on business strategy, new outlet openings, and concept development

Requirements

• Minimum 8–10 years of relevant experience in Japanese cuisine, with strong expertise in omakase or sushi counter service
• Proven experience in a leadership role such as Head Chef, Sous Chef, or Senior Sushi Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Experience in menu development, food costing, and kitchen operations management
• Leadership skills with the ability to train, motivate, and manage a team
• Strong sense of quality control, attention to detail, and consistency
• Good communication and interpersonal skills, with the ability to interact confidently with guests
• Knowledge of sake and beverage pairing is highly preferred
• Ability to work in a fast-paced, high-standard dining environment

Job Description

The Omakase Sushi Chef is responsible for preparing and serving omakase-style sushi and Japanese dishes while ensuring consistent food quality and a positive dining experience.

This role involves hands-on food preparation, guest interaction at the counter, and adherence to food safety and operational standards.

Key Responsibilities

• Prepare sushi, sashimi, and related Japanese dishes according to established standards

• Execute omakase menu items based on ingredient availability and daily preparation plans

• Perform fish preparation, slicing, portioning, and plating with accuracy and consistency

• Provide basic explanation of dishes to guests during service when required

• Ensure proper storage, handling, and rotation of food ingredients

• Maintain cleanliness of workstations, tools, and kitchen areas at all times

• Follow food safety, hygiene, and workplace safety procedures

• Assist with stock checking and report inventory requirements to the kitchen team

• Support daily kitchen operations to ensure smooth service flow

Requirements

• Minimum 2 years of relevant experience in Japanese cuisine or sushi preparation

• Experience with omakase or sushi counter service is preferred

• Good knife handling and food preparation skills

• Basic communication skills and a service-oriented attitude

• Candidates should be adaptable and open to learning additional kitchen duties

• Prior knowledge of sake or beverage pairing will be an advantage

Job Description

The Omakase Sushi Chef is responsible for preparing and serving omakase-style sushi and Japanese dishes while ensuring consistent food quality and a positive dining experience.

This role involves hands-on food preparation, guest interaction at the counter, and adherence to food safety and operational standards.

Key Responsibilities

• Prepare sushi, sashimi, and related Japanese dishes according to established standards

• Execute omakase menu items based on ingredient availability and daily preparation plans

• Perform fish preparation, slicing, portioning, and plating with accuracy and consistency

• Provide basic explanation of dishes to guests during service when required

• Ensure proper storage, handling, and rotation of food ingredients

• Maintain cleanliness of workstations, tools, and kitchen areas at all times

• Follow food safety, hygiene, and workplace safety procedures

• Assist with stock checking and report inventory requirements to the kitchen team

• Support daily kitchen operations to ensure smooth service flow

Requirements

• Minimum 2 years of relevant experience in Japanese cuisine or sushi preparation

• Experience with omakase or sushi counter service is preferred

• Good knife handling and food preparation skills

• Basic communication skills and a service-oriented attitude

• Candidates should be adaptable and open to learning additional kitchen duties

• Prior knowledge of sake or beverage pairing will be an advantage

Job Description
The Assistant Head Chef (Omakase Sushi) supports the Head Chef in overseeing daily kitchen operations and ensuring exceptional omakase dining experiences with consistent food quality.
This role combines hands-on food preparation with supervisory responsibilities, including assisting in menu execution, team coordination, cost control, and maintaining high standards of food safety and service excellence.

Key Responsibilities

• Assist the Head Chef in managing and overseeing daily kitchen operations to ensure smooth and efficient service flow
• Support the planning and execution of seasonal omakase menus based on ingredient availability and preparation plans
• Maintain high standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Supervise and guide junior chefs and kitchen staff, ensuring adherence to standards and continuous skill development
• Assist in inventory management, stock control, and procurement to minimize wastage and maintain cost efficiency
• Ensure compliance with food safety, hygiene, and workplace safety regulations at all times
• Support supplier coordination to ensure consistent quality of ingredients
• Engage with guests at the sushi counter when required, providing a professional and welcoming dining experience
• Monitor kitchen performance and report operational issues or improvement areas to the Head Chef
• Step in to lead kitchen operations in the absence of the Head Chef

Requirements

• Minimum 6–8 years of relevant experience in Japanese cuisine, preferably with omakase or sushi counter service experience
• Prior experience in a supervisory role such as Senior Sushi Chef or Sous Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Basic experience in menu execution, inventory control, and kitchen operations
• Good leadership and team supervision skills
• Strong attention to detail and commitment to food quality and consistency
• Good communication and interpersonal skills, with the ability to interact with guests when required
• Knowledge of sake and beverage pairing is an advantage
• Ability to work in a fast-paced, high-standard dining environment