Sous Chef Teppanyaki

• Oversee the daily operations of the Teppanyaki kitchen ensuring authentic Japanese cooking techniques exceptional food quality consistency and an engaging guest dining experience.
• Supervise food preparation mise en place inventory control and kitchen operations while ensuring compliance with HACCP food safety and hygiene standards.
• Lead train and develop the Teppanyaki kitchen team maintaining high culinary standards productivity and excellent teamwork.
• Support menu development recipe standardization food cost control and the introduction of seasonal or specialty Teppanyaki offerings in collaboration with the Executive Chef.
• Monitor food costs minimize waste maintain inventory levels and ensure the proper use and maintenance of kitchen equipment.
• Collaborate with the Front of House team to deliver seamless service handle guest feedback and special dietary requests and create memorable dining experiences through interactive Teppanyaki cooking.

Qualifications :

• Minimum 5 years of experience in professional kitchens.
• At least 23 years of experience as a Sous Chef or Junior Sous Chef.
• Proven experience in a traditional Teppanyaki restaurant.
• Hotel experience is preferred but not required. Candidates from stand-alone restaurants are welcome to apply.

Remote Work :

No

Employment Type :

Full-time