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