Restaurant Cook

Responsibilities

• Assist Teppanyaki chefs in daily food preparation, including washing, cutting, marinating, and portioning ingredients according to omakase standards
• Support the Teppanyaki grill station with ingredient setup, plating support, and service preparation
• Prepare basic items such as sauces, stocks, vegetables, proteins, and garnishes
• Ensure ingredients are prepared and replenished promptly during service
• Maintain strict cleanliness and hygiene of kitchen areas, grills, tools, and equipment
• Assist with proper storage, labeling, and stock rotation of ingredients (FIFO)
• Support receiving and checking of deliveries for quality and freshness
• Follow all food safety, hygiene, and workplace safety regulations
• Carry out opening and closing duties, including mise en place and kitchen clean-down
• Perform other ad-hoc duties as assigned by the Head Chef or Kitchen Manager

Requirements

• Prior kitchen experience is an advantage but not mandatory
• Strong interest in Teppanyaki, Japanese cuisine, or fine-dining concepts
• Willingness to learn, follow instructions, and work in a team-oriented environment
• Ability to work in a fast-paced, high-pressure service setting
• Physically fit and able to stand for long hours near hot cooking equipment
• Good personal hygiene and professional grooming standards