Job Description

Key Responsibilities:

Culinary Expertise: Preparing and cooking a variety of Teppanyaki dishes, ensuring high standards of quality, taste, and presentation. Kitchen Management: Supervising and coordinating the activities of other kitchen staff. Food Safety and Hygiene: Maintaining a clean and organized kitchen environment, adhering to strict food safety and sanitation guidelines. Inventory and Ordering: Managing food supplies, ensuring adequate stock levels, and minimizing waste. Menu Planning: Assisting in the development and implementation of new Teppanyaki dishes and menu items. Training and Mentorship: Training junior chefs in cooking techniques, food preparation, and kitchen procedures. Guest Interaction: Engaging with guests during the cooking process, providing a unique and entertaining dining experience, and sometimes customizing dishes to meet specific dietary needs. Communication Skills: Excellent communication skills, both verbal and written, to interact with staff, guests, and management.

Job Requirements:

Minimum of 5 years of experience in the Food & Beverage industry, with prior experience in a supervisory or managerial role preferred Proven leadership abilities with strong interpersonal and team management skills Capable of handling multiple responsibilities in a dynamic and fast-paced environment Willingness to work split shifts, weekends, and public holidays as required by operational needs. Excellent communication skills and a strong commitment to delivering outstanding customer service Demonstrated ability to effectively lead, motivate, and develop a team * Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry