Kitchen Supervisor - Japanese Cusene

Apparel FZCO; Doha; On-site; QAR 56,000 - 100,000; Full time

Job summary

Apparel FZCO in Doha seeks an experienced Kitchen Supervisor to oversee daily operations of a Japanese kitchen in a premium dining setting. You will lead chefs and kitchen staff, ensure HACCP compliance, and maintain quality and presentation across all dishes.

The role requires strong leadership, excellent organizational skills, and a background in sushi or Japanese cuisine within a high-volume environment. On-site position with competitive benefits.

Qualifications

• 2–4 years of experience in a Japanese restaurant, sushi restaurant, hotel, or similar operation.
• Experience as Kitchen Supervisor / Sous Chef / Chef de Partie or Senior Chef preferred.
• Strong knowledge of Japanese cuisine, sushi, and sauces, rice preparation, seafood handling.
• Solid understanding of food safety, HACCP, and temperature-control procedures.
• Proven leadership and ability to manage a team in a fast-paced kitchen.
• Ability to train and develop junior kitchen staff.

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 preparation of sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces and other dishes as per menu.
• Maintain proper mise en place before each service and ensure high standards of food safety and sanitation.
• Coordinate with Front of House to ensure orders are prepared accurately and served within required timelines.
• Support daily production planning and kitchen organization; assist with new dishes and seasonal menu changes.
• Train and coach kitchen staff on hygiene, safety, presentation, and company standards.
• Ensure opening/closing checklists are completed; monitor equipment and report maintenance needs.

Skills

Japanese cuisine

Leadership

Kitchen operations

Food safety HACCP

Team management

Quality control

Education

Culinary qualification

Job description

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 elevate 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