Chef De Partie – Teppanyaki

• Assign and organize tasks for kitchen team members, coordinating and supervising work progress throughout each shift.
• Monitor staff performance and promptly address any issues through timely reminders and corrective actions.
• Train, guide, and mentor staff in food preparation and cooking techniques, as well as food identification and proper storage methods.
• Provide hands-on support to staff during operations, particularly during peak service hours or periods of high guest volume.

• Review shift handover reports, guest counts, menus, and service plans to proactively allocate staff, ingredients, and equipment.
• Inspect and prepare all ingredients required for various dining formats, including Teppanyaki set menus, buffets, and à la carte service.
• Receive ingredients from the Butchery section, inspect their quality, ensure proper storage, and carry out preparation in accordance with specified portion sizes and standards.
• Supervise the receiving, inspection, and storage of ingredients throughout daily operations.

• Prepare Japanese Teppanyaki dishes, ensuring adherence to proper techniques, recipes, portion specifications, and presentation standards.
• Supervise, inspect, and support staff in preparing dishes in accordance with established recipes and trained procedures.
• Ensure ingredient quality, flavour, and dish presentation consistently meet the restaurant’s standards.
• Monitor ingredient usage, minimize wastage, and ensure compliance with established preparation and portioning standards.

• Inspect and maintain the cleanliness of work areas, dry storage, refrigerators, freezers, Western and Asian cooking stations, Teppanyaki stations, and related equipment.
• Supervise the proper use, cleaning, and maintenance of kitchen machinery, tools, and utensils, ensuring safety and operational efficiency.
• Maintain food safety and hygiene standards throughout each shift.

• Report to the Head Chef/Deputy Head Chef on staffing, food quality, food safety and hygiene, goods receiving and inspection, and any operational issues that arise.
• Coordinate with relevant departments to ensure smooth and efficient kitchen operations.
• Carry out other duties as assigned by the direct supervisor.

• Demonstrate proficiency in Japanese Teppanyaki hot kitchen cooking techniques.
• Possess a thorough understanding of ingredient selection, preparation, handling, and cooking methods in accordance with Japanese culinary standards.
• Demonstrate the ability to work hands-on at the cooking station, manage food preparation, and maintain service quality during peak hours.
• Demonstrate proficiency in food preparation, storage procedures, food safety and hygiene practices, and kitchen equipment management.
• Demonstrate proficiency in operating kitchen equipment and specialized tools, ensuring safety throughout food preparation and cooking processes.

• Ability to assign, coordinate, and supervise staff duties throughout each shift.
• Strong skills in guiding, training, and supporting staff throughout daily operations.
• Strong service mindset, effective communication, and teamwork skills.
• Attention to detail, professionalism, honesty, a friendly attitude, and the ability to handle unexpected situations effectively.

• Be physically fit to meet the demands of the role and comply with applicable food safety and hygiene requirements.
• Be willing to work shifts, including weekends and public holidays.
• Over 24 years old (male candidates up to 45 years old and female candidates up to 40 years old), subject to the role’s actual requirements and the Company’s recruitment policies.