About The Role

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.