Teppanyaki Chef

Key Responsibilities: Profitability · Maintain consistent food quality, presentation standards, and guest-ready execution · Drivecost discipline through portion control, waste reduction, and menu mix optimisation · Review sales performance and support menu or operational adjustments based on demand trends · Work with purchasing stakeholders to improve raw material usage, consistency, and value Leadership: · Lead, coach, and develop the kitchen team to sustain performance and service standards · Support capability building through on-the-job training and practical succession planning · Maintain kitchen equipment readiness and enforce food safety and hygiene standards at all times Compliance: · Knowledge of local food service and labor laws · Ensure compliance with company policies and procedures Requirements: · 3–5years of relevant F&B experience, preferably in Teppanyaki or a comparable live-cooking concept · Demonstrated strength in food quality control, menu planning, recipe development, and kitchen team supervision · Strong leadership, communication, and problem-solving skills, with the ability to guide a small kitchen team effectively · Culinary Degree/Diploma or equivalent · Practical understanding of cost control, menu mix optimisation, and stock or yield management