Kitchen Supervisor at Maki Ramen
NUTN7, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

12 Nov, 25

Salary

13.0

Posted On

12 Aug, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Time Management, Slicing, Stock Control, Waste, Food Safety, Leadership

Industry

Hospitality

Description

Address: E6/2 Blackett Bridge, Eldon Square, Percy Street, Newcastle Upon Tyne NE1 7XG
Role: Kitchen Supervisor
Availability required: Weekday and weekends highly preferred
Pay rate: £12.50-£13.00 p/h excluding tips.
Hi, welcome to Maki & Ramen Newcastle (NE1 7XG)!
Want to have a go working with one of the biggest Asian brands in Scotland? Curious about ramen? Come join our growing team at Maki & Ramen and take your career to the next level!
We’re looking for adaptable and confident candidates to be part of our team as a Kitchen Supervisor - you’ll be provided with training to get you settled in the Maki & Ramen way!

REQUIRED SKILLS

  • Expert knife skills for precise and efficient cutting, slicing, and portioning of ingredients.
  • Strong knowledge of cooking techniques including grilling, frying, cooking noodles/Asian food.
  • Leadership and team management to motivate, coordinate, and supervise kitchen staff effectively.
  • Time management to ensure dishes are prepared and served promptly, especially during peak hours.
  • Stock control and ordering to maintain adequate supplies while reducing waste.
  • Knowledge of food safety and hygiene regulations to ensure full compliance in all kitchen operations.
    What are you waiting for? Apply now!
    Job Type: Full-time
    Pay: £12.50-£13.00 per hour
    Expected hours: 45 – 50 per week

Benefits:

  • Casual dress
  • Discounted or free food
  • Sick pay

Experience:

  • Kitchen management: 1 year (required)

Work Location: In perso

Responsibilities
  • Oversee daily kitchen operations by managing staff rotas, assigning duties, and ensuring a smooth workflow.
  • Maintain food quality and hygiene standards through regular checks, staff training, and compliance with safety regulations.
  • Manage stock and ordering to ensure adequate supplies while minimising waste and controlling costs.
  • Liaise with front-of-house staff to ensure timely preparation and service of meals during both peak and off-peak periods.
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