Teppanyaki Chef

Be responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of the restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintain the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders.

• Present and visible in the kitchens and events, overseeing productivity of all chefs and kitchen staff, ensuring efficient, timely production of all food.

• Actively direct, delegate, train and develop all kitchen staff

• Learn new skills and develop repertoire, techniques and on the job skills by attending training courses and pursuing self-development. Create new dishes, concepts and menu ideas

• Identify issues and areas for improvement and notify these to Director of Operation

• Choose skills or dishes daily to re-emphasize or retrain chefs for consistency and excellence

• Keep a recipe book or workbook to note recipes and new skills / techniques, and ensure all chefs do the same

• Attractive salary and benefits, full service charge and salary during probation period

• Good opportunity for learning and development

• Educational and living expenses allowance

• 12 annual leaves, 8 days off per month

• Duty meal, uniform provided by Company

• Insurances as per law

• Accident Insurances 24/7

• Dormitory for staff (terms and conditions applied)

• Great change to discover internal and external training programs

• Other benefits will be shared in the interview

• Minimum of 1-year experience in cooking strongly required.

• Extensive knowledge and skills in Teppanyaki and general Japanese cuisine cooking

• Strong skills in food presentation and creativity in dish preparation

• Experience with kitchen equipment and maintaining cleanliness

• Ability to maintain a professional and courteous demeanor during stressful and/or busy times.

• Strong interpersonal and communication skills with guests and team members.

• Experience in the restaurant or hospitality industry required.

• Adherence to health and safety standards and regulations.

• Culinary school diploma or equivalent is beneficial