Teppanyaki Chef

Key Responsibilities:

Profitability

·       Maintain consistent food quality, presentation standards, and guest-ready execution

·       Drivecost discipline through portion control, waste reduction, and menu mix optimisation

·       Review sales performance and support menu or operational adjustments based on demand trends

·       Work with purchasing stakeholders to improve raw material usage, consistency, and value

Leadership:

·       Lead, coach, and develop the kitchen team to sustain performance and service standards

·       Support capability building through on-the-job training and practical succession planning

·       Maintain kitchen equipment readiness and enforce food safety and hygiene standards at all times

Compliance:

·       Knowledge of local food service and labor laws

·       Ensure compliance with company policies and procedures

Requirements:

·       3–5years of relevant F&B experience, preferably in Teppanyaki or a comparable live-cooking concept

·       Demonstrated strength in food quality control, menu planning, recipe development, and kitchen team supervision

·       Strong leadership, communication, and problem-solving skills, with the ability to guide a small kitchen team effectively

·      Culinary Degree/Diploma or equivalent

·       Practical understanding of cost control, menu mix optimisation, and stock or yield management