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
