About this role
Oversee the daily operations of the Teppanyaki kitchen, ensuring authentic Japanese cooking techniques, exceptional food quality, consistency, and an engaging guest dining experience.Supervise food preparation, mise en place, inventory control, and kitchen operations while ensuring compliance with HACCP, food safety, and hygiene standards.Lead, train, and develop the Teppanyaki kitchen team, maintaining high culinary standards, productivity, and excellent teamwork.Support menu development, recipe standardization, food cost control, and the introduction of seasonal or specialty Teppanyaki offerings in collaboration with the Executive Chef.Monitor food costs, minimize waste, maintain inventory levels, and ensure the proper use and maintenance of kitchen equipment.Collaborate with the Front of House team to deliver seamless service, handle guest feedback and special dietary requests, and create memorable dining experiences through interactive Teppanyaki cooking. Minimum 5 years of experience in professional kitchens.At least 2–3 years of experience as a Sous Chef or Junior Sous Chef.Proven experience in a traditional Teppanyaki restaurant.Hotel experience is preferred but not required. Candidates from stand-alone restaurants are welcome to apply.