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.