Sushi Chef (Omakase Experience)

About the role

Don Signature Crab is an established Singapore hospitality group known for seafood-forward concepts and attentive service. We are expanding our offering with a dedicated omakase counter inside our Orchard outlet — an intimate 8–12 seat counter that focuses on seasonal fish, rice technique and precise execution.

The Sushi Chef (Omakase Experience) will be responsible for designing and executing daily omakase menus, maintaining ingredient sourcing standards and ensuring each guest receives a personalised dining experience. You will work closely with the head chef and service team to coordinate pacing, plating and guest interaction at the counter.

This role suits a chef who thrives in a refined, small-team environment, values meticulous technique (fish butchery, nigiri, tempering of shari) and wants to grow within a stable Singapore group. We offer competitive pay, opportunities to lead a specialised counter and contribute to menu development and sourcing relationships.

About Don Signature Crab

Don Signature Crab operates a small portfolio of seafood and casual fine-dining venues across Singapore. The group prioritises fresh produce, responsible sourcing and elevated guest experiences. The new omakase counter is a strategic concept designed to complement the main restaurant and attract dinner-focused clientele from Orchard and the CBD.

What you can expect

• Established group with stable ownership and clear growth plans
• Intimate omakase counter (8–12 seats) — hands-on role and visible impact
• Central Orchard location with strong evening dining demand
• Competitive monthly pay with performance bonuses and meal benefits

Key responsibilities

• Plan and execute daily omakase menus and seasonal nigiri selection for an 8–12 seat counter
• Source, portion and prepare sashimi-grade fish; maintain strict cold-chain and storage procedures
• Prepare and refine shari (sushi rice) to consistent temperature, seasoning and texture
• Manage a small counter team during service, assigning tasks and maintaining service flow
• Work with purchasing to secure reliable suppliers and maintain par levels for key ingredients
• Maintain high standards of hygiene (SS 444), knife care, and station organisation
• Communicate with FOH to coordinate pacing, guest preferences and allergy/dietary requests
• Contribute to menu development, tasting sessions and seasonal concept updates
• Record waste, portion yields and help control food cost targets for the counter

Requirements

• Minimum 3–5 years’ experience working at a sushi or omakase counter (mid to fine-dining level)
• Demonstrable skill in nigiri, sashimi preparation, fish handling and rice seasoning
• Comfortable running an intimate counter and interacting directly with guests during service
• Understanding of food safety, proper storage and basic Japanese butchery (katsuramuki, filleting)
• Ability to work evenings, weekends and public holidays on rotation
• Strong attention to detail, time management and ability to maintain composure under service pressure
• Valid work rights for Singapore (PR / EP / S Pass / Local candidate) and references from prior omakase/fine-dining roles

How to apply

Please send your CV, 2–3 photos of your plating or past counter work and a short note about your omakase experience to the contact email below. Include your earliest availability for a trial service.