Kitchen Supervisor (SM City La Union) - Ramen Nagi Group
Noodlerama Group Inc. San Fernando Full-time
About the Company:
Noodlerama Group, Inc. is the mother company of several multinational brands, including Ramen Nagi, Nagi Izakaya, Hakata Ton-ichi, Tendon Akimitsu, Fatfook, and other Japanese and Asian concepts.
JOB DESCRIPTION
The Kitchen Supervisor is responsible for overseeing kitchen operations, ensuring food quality, safety, and efficiency. Key duties include supervising kitchen staff, managing inventory, maintaining cleanliness and hygiene standards, and ensuring timely preparation and presentation of meals.The role also involves coordinating with the head chef, implementing menu changes, and training new kitchen employees.
Qualifications:
- Must have at least 1 year proven experience working in a kitchen or culinary setting, ideally with a background in Japanese cuisine.
- Must have at least 1 year strong leadership and team management experience.
- Must have knowledge in food safety and sanitation standards.
- Must have the ability to work in a fast-paced environment.
- Must have excellent organizational and communication skills.
- Must be willing to be assigned either in SM City La Union, Pangasinan.
- CAN START ASAP
Duties and Responsibilities:
- Kitchen Operations & Food Quality
- Supervise daily preparation of ramen broth, noodles, toppings, and side dishes
- Ensure consistency in taste, texture, and presentation of all menu items
- Conduct regular line checks and maintain high food safety standards
- Menu Costing & Profitability
- Develop and maintain recipe costing sheets for each ramen dish and side item
- Calculate cost per serving based on ingredient prices and portion sizes
- Monitor food cost percentage and recommend pricing adjustments to maintain profitability
- Work with suppliers to negotiate better rates and reduce ingredient costs
- Track waste and implement portion control to minimize losses
- Manpower Scheduling & Labor Control
- Create weekly staff schedules based on sales forecasts and peak hours
- Ensure adequate staffing during lunch and dinner rushes without overspending on labor
- Adjust shifts for holidays, absences, or unexpected demand
- Monitor labor cost percentage and report variances to management
- Coordinate with HR or management for hiring, onboarding, and shift coverage
- Inventory & Procurement
- Monitor inventory levels of noodles, broths, toppings, and condiments
- Order supplies in line with menu demand and budget
- Implement FIFO (First-In, First-Out) to reduce spoilage and maintain freshness
- Staff Supervision & Training
- Assign daily tasks and supervise cooks, prep staff, and dishwashers
- Train team members on portion control, food safety, and ramen preparation techniques
- Conduct performance reviews and provide coaching for improvement
- Sanitation & Safety
- Enforce hygiene standards and ensure compliance with health regulations
- Oversee cleaning schedules and equipment maintenance
- Conduct regular kitchen audits and safety drills
- Reporting & Coordination
- Submit reports on food cost, labor cost, and kitchen performance
- Collaborate with the restaurant manager on menu development and kitchen improvements
- Handle customer feedback related to food quality or kitchen service
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