Kitchen Manager

About the role

The Kitchen Manager is responsible for overseeing the overall kitchen operations, ensuring consistent food quality, efficient food preparation, proper inventory management, and compliance with food safety standards. The role leads the kitchen team, controls food costs, and ensures that all ingredients, broths, sauces, and menu items meet the restaurant's quality and presentation standards.

Key responsibilities

• Oversee daily kitchen operations to ensure efficient food preparation and timely service.
• Ensure consistent quality, freshness, taste, and presentation of all menu items.
• Supervise the preparation of shabu-shabu ingredients, broths, sauces, dipping condiments, meat, seafood, vegetables, and other menu components.
• Establish and maintain standardized recipes, portion sizes, and food preparation procedures.
• Lead, supervise, and train the Head Chef, Sous Chefs, Chef de Parties, Commis Chefs, and other kitchen personnel.
• Assign kitchen duties and ensure adequate staffing during peak operating hours.
• Monitor food costs, portion control, inventory levels, and kitchen wastage.
• Conduct regular inventory checks and coordinate purchasing and replenishment requirements.
• Ensure proper receiving, storage, labeling, stock rotation, and temperature control of ingredients.
• Maintain strict compliance with food safety, sanitation, hygiene, and workplace safety standards.

About you

• Graduate of Culinary Arts, Hospitality Management, or a related course is preferred.
• At least 3–5 years of professional kitchen experience, preferably with supervisory or managerial responsibilities.
• Experience in shabu-shabu, hot pot, Japanese cuisine, or premium dining establishments is an advantage.
• Strong knowledge of food preparation, meat and seafood handling, broth preparation, and ingredient quality control.
• Knowledge of food costing, inventory management, purchasing, and portion control.
• Proven ability to lead, train, and manage kitchen personnel.
• Strong organizational, communication, and problem-solving skills.
• Knowledge of food safety, sanitation, and kitchen quality control.
• Ability to work under pressure and manage high-volume kitchen operations.
• Willing to work on shifting schedules, weekends, and holidays.