Teppanyaki Chef

The Modern / Contemporary Teppanyaki Cook is responsible for preparing and cooking food in accordance with established recipes, food safety standards, and operational procedures. The role includes live Teppanyaki cooking, ensuring high food quality, hygiene compliance, and smooth kitchen operations.

Key Responsibilities

• Prepare and cook food according to approved recipes, portion standards, and presentation guidelines.
• Perform live Teppanyaki cooking while maintaining professionalism and service quality.
• Prepare ingredients for service, including cutting, marinating, and sauce preparation.
• Ensure food is prepared and served in a timely manner, maintaining quality, temperature, and appearance.
• Plan food preparation in coordination with service hours and kitchen workflow.
• Set up and stock workstations with required ingredients and supplies.
• Store food safely with proper labelling and date marking.
• Maintain cleanliness and sanitation of work areas, equipment, and storage spaces.
• Comply with all food hygiene, workplace safety, and operational SOPs.
• Handle kitchen equipment properly and report faults or maintenance needs.
• Work collaboratively with kitchen team members to support daily operations.
• Follow instructions from the Head Chef or Chef-in-Charge.
• Report workplace incidents, food safety issues, or operational concerns to supervisors.

Job Requirements

• At least 1–2 years of relevant cooking experience (Teppanyaki or grill experience preferred).
• Basic knowledge of food hygiene and safety standards.
• Ability to work in a fast-paced kitchen environment.
• Willingness to work shifts, including weekends and public holidays.
• Able to work independently and as part of a team.