Teppanyaki Chef

Overview:
Under the supervision of the Executive Chef, the Teppanyaki Chef is responsible for engaging, entertaining, interacting and providing a unique dining experience to resident and non-resident guests. The Teppanyaki Chef prepares and cooks hot meals directly in front of a maximum number of ten guests at the same time, ensuring that correct food portions are being cooked and maintaining the kitchen area clean and sanitized at all times. The Teppanyaki Chef works 5 days a week on pm shifts.

**Responsibilities**:

- Greet and welcome guests
- Perform a cooking show ensuring own interaction with guests is appropriate and non offensive
- Readily provide guests with information about foods as they are being cooked or upon guest inquiries
- Respond promptly and courteously to all guest requests
- Ask guests for cooking preference, as applicable, and follows guest instructions
- Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)
- Write and develop menus, create and maintain updated food bibles and allergy charts
- Perform shift opening and closing duties as assigned by the Executive Chef such as cleaning of refrigeration units, gaskets, chef carts and floors
- Maintain kitchen, teppan cooking areas, kitchen equipment and food storage areas clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the Executive Chef or manager on duty (MOD)
- Be knowledgeable about and comply with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures
- Prepare foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods
- Understand and respect the local food handling and hygiene regulations and HACCP standards across all food handling areas
- Handle, store, label, and rotate foods properly and in accordance with public health safety, state and local laws
- Use knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food.
- Present a clean and neat appearance and use a courteous manner with all guests.
- Immediately notifies Executive Chef or MOD when guests are not satisfied with their experience or if an accident occurs
- Perform other duties as assigned by a supervisor
- Estimate amounts and costs of required supplies, such as food and ingredients
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards

Qualifications:

- At least 2/3 year experience as Teppanyaki Chef
- Mandatory proficiency in English; Italian is beneficial
- Good communication skills and presentation skills