Assistant Service Supervisor (Culinary)

Assist daily back-of-house operations, ensuring smooth service, guest satisfaction, and operational efficiency. Supervise kitchen staff, maintain service standards, enforce hygiene and safety protocols, and support the development of a high-performing team.

Responsibilities

• Prepare and cook menu items at a consistently high standard, focusing on your assigned station.
• Mentor and guide junior chefs, encouraging skill development, accountability, and a growth mindset.
• Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines.
• Assist in maintaining kitchen efficiency, workflow, and organization at your station.
• Collaborate with Sous Chefs to improve recipes, menu offerings, and operational processes.
• Monitor stock levels at your station, assist in inventory management, and minimize waste.
• Adhere to health, safety, and sanitation regulations, maintaining a clean and safe working environment.
• Support the kitchen team during busy periods, stepping in to assist other stations as needed.

Requirements

• Proven experience as a Chef de Partie, preferably in Supervisory experience
• Culinary diploma or equivalent qualification.
• Strong knowledge of Japanese cuisine and other relevant culinary techniques is highly advantageous.
• Ability to lead, mentor, and motivate junior staff.
• Excellent time management, communication, and teamwork skills.
• Experience in high-volume kitchens is a plus.