Chef de Partie – Benihana Teppanyaki

Position Summary:

The Chef de Partie Benihana Teppanyaki is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live engaging and theatrical style ensuring an authentic Benihana dining experience. The role involves maintaining food quality safety and consistency in accordance with Benihana International and Tivoli Hotels standards while delivering exceptional guest satisfaction.

Key Responsibilities:

1. Food Preparation & Cooking

• Prepare and cook teppanyaki dishes in front of guests showcasing professional showmanship and Benihana-style cooking techniques.

• Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.

• Maintain high levels of quality taste and presentation consistency at all times.

• Ensure mise en place is properly prepared before each service and replenished as required.

• Monitor cooking times temperature control and portion sizes to maintain brand standards.

2. Guest Experience & Service

• Provide a warm engaging and entertaining experience for guests at the teppan grill.

• Interact professionally with guests while cooking ensuring both safety and enjoyment.

• Respond courteously to guest feedback and ensure a positive dining experience.

3. Hygiene Safety & Cleanliness

• Adhere strictly to food safety sanitation and personal hygiene standards in accordance with HACCP and Oman Municipality regulations.

• Maintain cleanliness of the teppan grill cooking area and kitchen equipment.

• Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.

• Report any maintenance or safety issues to supervisors promptly.

4. Teamwork & Coordination

• Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.

• Support junior team members by sharing skills and promoting teamwork.

• Assist the Head Chef in daily kitchen operations stock control and ordering as required.

• Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.

5. Brand & Standard Compliance

• Follow all Benihana International culinary procedures and brand standards.

• Uphold Tivoli Hotels & Resorts service culture and core values in all aspects of work.

• Participate in regular training sessions for teppanyaki performance food safety and guest engagement.

Qualifications & Experience:

• Diploma or Certificate in Culinary Arts or a related field.

• Minimum 23 years experience in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).

• Skilled in Japanese cooking techniques knife handling and showmanship.

• HACCP or Food Safety certification required.

• Good communication and interpersonal skills; confident performing in front of guests.

• Ability to work in a fast-paced environment with attention to detail.

Qualifications :

Bachelors Degree or any culinary degree
Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operational excellence

Remote Work :

Yes

Employment Type :

Full-time