Kitchen Supervisor - Japanese Cusene

Key Responsibilities

• Supervise the daily operations of the Japanese kitchen and ensure smooth workflow across all sections.
• Allocate duties and monitor the performance of Chefs, Sushi Chefs, Commis, Prep Cooks, and kitchen helpers.
• Ensure all Japanese dishes are prepared according to standardized recipes, quality specifications, and presentation standards.
• Monitor the preparation of sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes as applicable to the menu.
• Ensure proper mise en place is completed before each service.
• Monitor the quality, freshness, and proper handling of fish, seafood, meat, vegetables, rice, and Japanese ingredients.
• Ensure correct preparation and seasoning of sushi rice, sauces, stocks, marinades, and other key Japanese ingredients.
• Monitor portion control, food presentation, consistency, and plating standards.
• Ensure proper knife handling and safe food preparation practices across the kitchen.
• Maintain strict food safety, hygiene, and sanitation standards in accordance with HACCP and company requirements.
• Ensure proper storage, labeling, dating, temperature control, and FIFO procedures are followed.
• Conduct regular checks of refrigerators, freezers, dry stores, preparation areas, and kitchen equipment.
• Monitor food wastage and implement effective measures to minimize waste and control food costs.
• Check stock levels and communicate ingredient requirements to the Chef or Kitchen Manager.
• Ensure Japanese specialty ingredients are properly stored and maintained to preserve quality and freshness.
• Coordinate with the Front of House team to ensure orders are prepared accurately and served within required timelines.
• Monitor kitchen ticket times and take corrective action during busy service periods.
• Assist the Head Chef/Executive Chef with daily production planning and kitchen organization.
• Support the implementation of new Japanese dishes, seasonal menus, promotions, and recipe changes.
• Train and coach kitchen staff on Japanese food preparation, hygiene, safety, presentation, and company standards.
• Monitor staff attendance, grooming, discipline, and adherence to kitchen procedures.
• Ensure opening, closing, cleaning, and sanitation checklists are completed correctly.
• Monitor kitchen equipment and immediately report breakdowns or maintenance requirements.
• Ensure all kitchen utensils, knives, sushi equipment, workstations, and cooking equipment are cleaned and properly maintained.
• Assist the Chef in maintaining recipe cards, preparation standards, temperature logs, wastage reports, and other kitchen records.
• Handle operational issues during service and escalate major concerns to the Head Chef or Kitchen Manager.
• Maintain a safe, organized, and professional working environment.
• Support other kitchen sections when required during peak operational periods.
• Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Manager.

Requirements

• Minimum 2–4 years of experience in a Japanese restaurant, sushi restaurant, hotel, or similar food & beverage operation.
• Previous experience as a Kitchen Supervisor, Sous Chef, Chef de Partie, or Senior Chef is preferred.
• Strong knowledge of Japanese cuisine and kitchen operations.
• Good understanding of sushi, sashimi, Japanese sauces, rice preparation, seafood handling, and Japanese cooking techniques.
• Strong knowledge of food safety, hygiene, HACCP, and temperature-control procedures.
• Good leadership and team-management skills.
• Strong organizational and time-management abilities.
• Ability to work effectively in a high-volume and fast-paced kitchen environment.
• Excellent attention to detail, particularly regarding food quality and presentation.
• Good communication and coordination skills.
• Ability to train and develop junior kitchen team members.
• Culinary qualification or professional Japanese cuisine training is an advantage.
• Experience in premium, casual dining, hotel, or high-volume Japanese restaurant operations is preferred.