Kitchen Supervisor
Summary
Oversee daily operations of a Japanese kitchen, manage staff, enforce food safety, and control inventory and costs.
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.