Kitchen Head / Supervisor

MAIN KITCHEN HEAD COOK – In charge of the Main Kitchen Operations.

Responsibilities:

Effective and efficient running the Main kitchen and managing food preparation

Daily monitor on food supplies and ingredients.

Ensuring that all food is of excellent quality and served in a timely manner

Prepare, season, and cook all food served

Maintain an inventory of kitchen supplies and food

Supervise kitchen staff - the line cooks & Sushi cook

Maintain clean, safe, and pleasant kitchen

Direct, supervise, and evaluate the work of line cooks and sushi cook

Ensures it meets or exceeds service, productivity, and quality goals

Manage inventory – assign opening and closing inventory

Evaluate, schedule, and assign kitchen duties

Develop, implement, and maintain food safety standards, policies, and procedures

Supervise preparation, service, and cleanup of dishes, glasses and etc.

Qualifications:

Bachelor’s degree in culinary arts or related field

Experience working as Sushi / Japanese head cook or Sushi line cook

Knowledge of Japanese food preparation techniques and plating

Good communication skills

Summary of role requirements:

Flexible hours available

2-3 years of relevant work experience required for this role

Working rights required for this role

Expected start date for role: 01 May 2024

Full time