Kitchen Supervisor

Key Responsibilities

Kitchen Operations

Supervise the daily operations of the Japanese kitchen.

Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.

Monitor food quality, portion control, and consistency.

Coordinate with the Head Chef to ensure smooth kitchen operations during service.

Team Management

Supervise, train, and motivate kitchen staff.

Assign daily tasks and monitor team performance.

Ensure staff follow SOPs and hygiene procedures.

Conduct on-the-job training for new employees.

Food Safety & Hygiene

Ensure compliance with HACCP and food safety regulations.

Maintain cleanliness and sanitation of all kitchen areas.

Monitor food storage, labeling, and temperature records.

Ensure proper handling of raw seafood and other Japanese ingredients.

Inventory & Cost Control

Monitor stock levels and place requisitions when required.

Minimize food wastage and control kitchen costs.

Conduct regular inventory checks.

Ensure proper storage of ingredients and supplies.

Equipment Maintenance

Ensure kitchen equipment is clean and functioning properly.

Report maintenance issues immediately.

Ensure safe use of all kitchen equipment.

Quality Control

Maintain consistency in taste, presentation, and portion sizes.

Monitor guest feedback and implement corrective actions when required.

Ensure compliance with company standards and Japanese culinary practices.