TEPPANYAKI CHEF

Responsibilities:

• Perform live teppanyaki cooking in front of guests, delivering an engaging and professional dining experience for sessions of approximately 110 minutes each.
• Handle food preparation while ensuring kitchen equipment and utensils are maintained at the highest standards of cleanliness and hygiene.
• Prepare and cook dishes in accordance with the company’s standard operating procedures.
• Ensure consistency in taste, quality, portion, temperature, and presentation of all dishes served.
• Work efficiently in food preparation and adapt well to a fast-paced kitchen environment.
• Minimize food wastage and support dishwashing duties when required.
• Maintain freshness of ingredients by monitoring stock rotation and proper storage.
• Keep food preparation areas and kitchen equipment clean to uphold safe food handling practices.
• Perform any other tasks as assigned by the Head Chef.

Requirements:

• Minimum 1–2 years of teppanyaki experience in a Japanese restaurant.