Kitchen Supervisor

Kitchen Operations

• Oversee the day-to-day functioning of the Japanese kitchen ensuring dishes are made following set recipes, quality benchmarks, and presentation norms.
• Keep track of food quality, portion sizes, and uniformity.
• Work closely with the Head Chef to facilitate seamless kitchen workflow during service hours.

Team Management

• Lead, train, and encourage kitchen staff members.
• Delegate daily responsibilities and evaluate team performance.
• Enforce adherence to standard operating procedures and hygiene protocols.
• Provide hands-on training for newcomers in the kitchen.

Food Safety & Hygiene

• Ensure full compliance with HACCP and food safety standards.
• Maintain cleanliness and sanitation throughout the kitchen spaces.
• Supervise proper food storage, labeling, and temperature logging.
• Oversee correct handling of raw seafood and specialty Japanese ingredients.

Inventory & Cost Control

• Supervise stock availability and initiate purchase requests as needed.
• Reduce food wastage and oversee kitchen-related expenses.
• Perform regular inventory audits.
• Ensure ingredients and supplies are stored properly.

Equipment Maintenance

• Make sure all kitchen appliances are clean and operating correctly.
• Promptly report any equipment malfunctions.
• Guarantee safe operation of kitchen machinery.

Quality Control

• Maintain uniformity in flavors, presentation, and serving sizes.
• Track guest reviews and apply improvements when needed.
• Uphold company policies and traditional Japanese culinary standards.