SOUS CHEF – SUSHI KIOSK

Key Responsibilities

• Assist the operations team in managing daily sushi kiosk operations and food preparation.

• Prepare sushi, sashimi, maki, hand rolls, onigiri and bento according to company standards.

• Handle and cut salmon, fish and other ingredients safely and efficiently.

• Ensure consistent food quality, portioning, presentation and taste.

• Monitor daily production and ensure sufficient products are prepared according to sales demand.

• Monitor stock levels and minimise food wastage.

• Ensure proper food storage, FIFO/FEFO and freshness of ingredients.

• Maintain high standards of food hygiene, cleanliness and food safety.

• Assist in training and supervising kitchen staff.

• Ensure the sushi counter, equipment and preparation areas are clean and organised.

• Check product labelling, packaging and expiry dates before display or sale.

• Support the team during busy periods and ensure smooth daily operations.

• Report stock shortages, quality issues and operational problems to the Head Chef/Manager.

Requirements

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

• Experience in a sushi kiosk, restaurant or central kitchen is preferred.

• Good knowledge of sushi preparation and food hygiene.

• Able to work independently and lead a small kitchen team.

• Good attention to detail and ability to work in a fast-paced environment.

• Willing to work weekends and public holidays when required.