Job Summary:

The Kitchen Head is responsible for overseeing the day-to-day operations of the kitchen to ensure the highest quality of food production, safety, and team performance. This leadership role demands a strong focus on operational excellence, food quality, team supervision, and strict compliance with food safety standards. The Kitchen Head serves as a role model of discipline, culinary craftsmanship, and adherence to brand standards—particularly in upholding the authenticity and consistency of Japanese cuisine.

This position is crucial in ensuring that every dish is executed with precision, efficiency, and consistency. The Kitchen Head also works closely with front-of-house teams to deliver a seamless guest experience while managing costs, inventory, and equipment maintenance.

Key Responsibilities:

1. Kitchen Operations Management

• Oversee daily workflow of food preparation and cooking processes
• Ensure orders are served accurately, promptly, and consistently
• Manage kitchen staffing, station readiness, and order pacing

2. Quality Control and Food Safety

• Uphold strict standards in food handling, cleanliness, and safety
• Conduct regular checks for taste, presentation, and freshness
• Ensure compliance with HACCP, FOODSERV or equivalent food safety guidelines

3. Inventory and Cost Control

• Monitor raw material usage (meats, rice, panko, etc.)
• Minimize waste, ensure accurate portioning, and manage yield
• Conduct weekly inventory counts and cost analysis

4. Menu and Recipe Consistency

• Ensure strict adherence to standardized recipes
• Conduct plating checks and recipe compliance spot audits
• Train staff on LTOs or seasonal menu updates

5. Team Management and Training

• Supervise and guide line cooks, prep staff, and dishwashers
• Conduct skills assessments, daily briefings, and upskilling sessions
• Reinforce discipline, teamwork, and kitchen culture

6. Culinary Leadership

• Serve as the kitchen’s role model in discipline, craftsmanship, and values
• Inspire a culture of excellence and pride in Japanese culinary tradition
• Develop future leaders through mentorship and hands-on guidance
• Collaborate with R&D or management on innovation while preserving authenticity

7. Coordination with Front of House

• Ensure efficient kitchen-to-service communication
• Address food-related concerns and special requests promptly
• Align kitchen priorities with service flow

8. Maintenance and Equipment Management

• Maintain fryers, rice cookers, and prep tools in top condition
• Schedule preventive maintenance and ensure timely repairs