Kitchen Manager

Qualification:

• Minimum of 3–5 years of experience as a kitchen manager or sous chef in a Japanese or Asian cuisine restaurant.

• Strong understanding of Japanese cuisine, ingredients, and culinary techniques, including sushi, ramen, tempura, and other traditional and modern Japanese dishes.

• Proven experience in managing and training kitchen staff, with excellent team-building and communication skills.

• Strong skills in inventory management, stock ordering, and supplier relationship management.

• Knowledge in budgeting, food cost management, and waste reduction.

• Familiarity with health, sanitation, and safety regulations, with a focus on maintaining a clean and compliant kitchen.

• High attention to detail and a commitment to maintaining high standards of food quality and presentation.

• Ability to quickly resolve issues in a fast-paced environment.

• Fluency in English, Japanese language skills are a plus.

Job Description:

• Supervise all kitchen activities, including food preparation, cooking, plating, and sanitation, ensuring smooth and efficient operations.

• Monitor food quality, presentation, and portion control to meet restaurant standards and exceed customer expectations.

• Recruit, train, and manage kitchen staff, creating schedules and ensuring adequate staffing levels for smooth operations.

• Manage inventory, order supplies, and coordinate with suppliers to maintain quality and control costs.

• Collaborate with the executive chef to create, test, and refine Japanese dishes that appeal to customers and align with the restaurant’s vision.