●Job opportunities at Oceans of Seafood, Japanese Restaurant

The Pasarbella brochure starts with the question If only I could back.... We at Oceans of Seafood feel that same sense of nostalgia... when we didn't just buy food at supermarkets but we went to the local markets to have an enjoyable outing. Where we would learn from the various stall owners, the farmers, about their produce and how best to enjoy all their goodness. With the soil on the roots and the occasional caterpillar on the leaves there was a literal and tactile connection to the terroir and the rhythm of the seasons the market danced to.

At these markets the fishmongers were our connection to the blessings of the sea, the merroir, and the rhythms of the sea. Each new season we would be introduced to an amazing array of beautiful, ugly and downright scary looking fish. We were told how to prepare them, and how the fisherman liked to cook them. Back then the word traceability could have been confused with a child’s ability to trace a picture! This was because often it was the fishmonger’s brother or cousin who was the fisherman he bought from.

So what happened? A one word answer to this question would be supermarkets. Supermarkets responded to a demand for convenience. As our families became nuclear, as we moved to the suburbs and spent more time commuting, as our lives got busier, and as more women entered the workforce, we moved from buying our produce from the experts - the local butcher, fishmonger, and fruit and vegetable store - to buying pre-processed and packaged produce from supermarkets.

Price wars meant that supermarket buyers became preoccupied with cost cutting and bought from the cheapest suppliers without understanding nor questioning what the real cost to the environment and communities actually was. Multinationals, monoculture, fertilizers, pesticides, pollutants, residues, mislabeling, waste, environmental degradation, and over-fishing can all in some way be connected to this supermarket culture.

Thankfully there has been a movement away from these harmful practices. People are starting to exercise their purchasing power and choosing organic, sustainable, environmentally friendly produce that promote ethical and fair trade practices. We, at Oceans of Seafood, wish to be a part of that paradigm shift. For us that means reacquainting ourselves with our past as well as embracing the future. This will be a process and a journey, and one that we hope you will join us on.

We welcome you to join and be part of our family as the following positions:-

①Chef (Full-Time)

S$2500 - S$3500 / month (based on experience)

1 rotation rest day / week

②Cook (Full-Time )

S$1600 - S$1800 / month (based on experience)

1 rotation rest day / week