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.