SOUS CHEF – SUSHI KIOSK

COL33 PTE. LTD.; Singapore; On-site; SGD 29,000 - 40,000; Full time

Job summary

COL33 PTE. LTD. is seeking a kitchen assistant to support daily sushi kiosk operations and food preparation in Singapore. You will help prepare sushi, sashimi, maki, hand rolls, onigiri and bento following company standards, and you will handle ingredients safely to maintain quality.

You should be able to work independently, lead a small kitchen team, and adapt to a fast-paced environment. Weekend and public holiday work may be required, with emphasis on hygiene and efficient operations.

Qualifications

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

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.

Skills

Sushi preparation

Food hygiene

Team leadership

Attention to detail

Fast-paced environment

Weekend work

Job description

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.