【鐵板燒廚房】鐵板燒廚師 Teppanyaki Chef

1. 按照標準菜譜製作高品質的食品，確保鐵板燒料理的風味與呈現一致。協助進行餐點的製作、裝盤、精緻裝飾與儲存工作。
2. 事先準備服務所需的食品、材料與設備。負責食材的初步處理與基礎烹調，並確保工作區域、鐵板檯面始終保持高度清潔與整齊。
3. 與賓客及內部客戶保持禮貌且友好的交流。在開放式廚房環境中展現專業形象，並及時向上級交流疑難問題或賓客的回饋建議。
4. 與團隊成員建立並維持良好工作關係。
5. 嚴格執行酒店及部門的規章制度，包括但不限於 HACCP 衛生標準、消防安全、儀容標準與清潔程序。
6. 負責自助餐區域相關食品的製作與儲存，並執行被分派的特殊專案與相關任務。
7. 積極參與烹飪技術培訓，熟練掌握各類鐵板設備操作，為未來晉升現場烹飪表演職位打下基礎。

Quality Production & Standard Execution
Produces high-quality food according to standard recipes, ensuring consistency in flavor and presentation for Teppanyaki cuisine.
Assists in the production, plating, delicate garnishing, and storage of all food items.

Preparation & Station Maintenance
Prepares all food, materials, and equipment required for service (Mise-en-place).
Responsible for initial ingredient processing and maintaining the cleanliness and organization of the workspace and Teppanyaki grills at all times.

Guest & Internal Communication
Engages in polite and friendly communication with guests and internal customers.
Maintains a professional image in the open-kitchen environment and promptly reports difficulties or guest feedback to supervisors.
Maintains positive working relationships with all staff and participates in daily briefings and training sessions.

Hygiene, Safety & Compliance
Implements hotel and departmental policies and procedures, including but not limited to HACCP hygiene standards, health and safety regulations, and grooming standards.

Support & Special Projects
Handles the production and storage of buffet-related items and executes assigned special projects or related tasks.
Committed to improving culinary skills and knowledge of Teppanyaki equipment to prepare for future roles in live cooking performance.

Accountability
This position typically reports to the Teppanyaki Head Chef. The Teppanyaki Commis Chef is responsible for high-quality preparation and on-site support, ensuring a seamless transition between back-of-house preparation and front-of-house service. This role is essential in upholding food safety, operational efficiency, and hygiene standards.