Teppanyaki Chef

Duties & responsibilities

• Understanding and learning the trend and taste of teppanyaki, educating staffs about

the tasting of the food and the menu;

• Creating menus and specials on regular basis and ensure compliance with customers

requirements and allergies;

• Inventorying food, ingredient, and supply stock to prepare and plan vendor orders;

• Manage the budget;

• Monitoring quality of dishes at all stages of preparation and presentation;

• Being able to demonstrate cooking techniques and advising on cooking procedures;

• Preparing and cooking food in a timely manner;

• Manage staff, hire, train and monitor shifts and rosters;

• Check freshness of food and monitor food stock;

• Ensure appealing plate presentation and assume responsibility for the quality of

products served;

• Ensure compliance with all health and safety regulations within the kitchen area;

• Ability to handle busy service times and work in collaboration with head chef by

providing fast and efficient service;

• Respond to customer requests in a professional and timely manner;

• Training local chefs / cooks about Japanese food ingredients.

Qualification & experiences

Ÿ Australian Certificate IV in commercial cookery

Ÿ 2 years Japanese cuisine experience

Ÿ Some experience as a chef or sous-chef in Sydney is required.