job description

Teppanyaki Chef

Teppanyaki Chef

Main Responsibilities:

  • Conduct Performance Appraisal/competency evaluation and identify necessary training measures of Kitchen TMs
  • Conduct selection, recruitment and promotion of Kitchen personnel
  • Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
  • Assist in the building of an efficient team by taking interest in their welfare, safety and development
  • Conduct and ensure that his speciality knowledge and skills are transmitted to team through adequate and satisfactory on-the-job training
  • Coordinate & supervise activities to ensure optimum care and assistance to guests
  • Establish and maintain effective employee relations
  • Consult daily events for planning purposes
  • Handle and monitor of guests complaints and the relevant follow up action required
  • Formulate a short and long term Team Members work schedule
  • Ensure adherence to the duty roster such that there is complete coverage at all times
  • Manage work equipment inventory and expenses
  • Monitor the outlet’s operation equipment in collaboration with stewarding
  • Prepare requisitions of supplies
  • Prepare and manage the outlet budget (Capex, Opex etc).
  • Ensure a proper manning during the shift
  • Prepare all “fiches techniques” and submit it to cost controller for fixing of price
  • Ensure respective Team Members are operating as per Quality Management System
  • Ensure respective Team Members are operating as per S&H regulations and policies
  • Ensure that kitchen operations is manned and operated as per instructions
  • Ensure smooth and satisfactory hand-over between shifts
  • Control quality of food by tasting and verifying texture and consistency
  • Participate in food production as and when required
  • Manage and control his/her Kitchen and stewarding department
  • Comply with all the sustainability commitments and practices implemented within business units
  • Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

  • Diploma with specialization in Food Production from a recognized institution
  • Experience in Teppanyaki cuisine in an international environment is essential
  • At least 8 years work-related experience in a supervisory position in Kitchen operation
  • Computer literate including hotel management system
  • Enthusiastic professional with a dynamic personality
  • Fluent in English and/or French both written and spoken