Sushi / Sashimi Sous Chef (Fine Dining)

NEXTBEAT SINGAPORE PTE. LTD.; Singapore; On-site; SGD 91,400 - 109,479; Full time

Job summary

NEXTBEAT SINGAPORE PTE. LTD. is seeking an experienced Sushi / Sashimi Sous Chef to join their culinary team. The ideal candidate will have at least 8 years of sushi preparation experience and will be responsible for daily culinary duties, including the preparation and presentation of dishes, and working closely with the owner to create seasonal offerings.

The role requires strong organizational and leadership skills, adherence to food safety protocols, and the ability to deliver on the latest dining trends.

Qualifications

• Minimum of 8 years of experience in sushi preparation.
• Broad spectrum of sushi-making skills and culinary techniques.
• Well-versed in food safety and hygiene standards.

Responsibilities

• Prepare, cook, and present dishes to customers.
• Create and execute new seasonal dishes.
• Work with suppliers for procurement and inventory management.
• Monitor costs to remain within guidelines.
• Assist in training junior chefs.

Skills

Sushi preparation

Culinary techniques

Food safety and hygiene standards

Organizational skills

Leadership

Teamwork

Job description

Job Title: Sushi / Sashimi Sous Chef

Monthly Salary: Up to $9,000 (Negotiable)

Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

Responsibilities

• Daily culinary duties of preparation, cooking, and presentation of dishes to customers.
• Work with the owner and other chefs to create and execute new seasonal dishes as directed by the owner.
• Understand and work with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitor and ensure costs remain within guidelines.
• Assist in training and guiding junior chefs.

Qualifications and Requirements

• At least 8 years of experience in sushi preparation.
• Possesses a broad spectrum of sushi-making skills and culinary techniques.
• Well-versed in food safety, hygiene standards, and kitchen best practices.
• Able to track and deliver the latest dining trends and menus.
• Strong organisational, leadership, and teamwork skills.