SOUS CHEF – SUSHI KIOSK

Your tasks

• 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.