Responsibilities:

Assist the Chef de Cuisine with overall management of Teppanyaki kitchen operation

Lead and Supervise the team in ensuring overall smooth operation of the kitchen with prompt service At all times

Responsible for ensuring Food quality, hygiene and work place safety established standards are achieved

Assist with menu planning and recipe development

Responsible for inventory management

Assist with financial performance of operation


Requirements:

Education:
- High school graduated with Culinary certificate
- Diploma in Culinary is an added advantage

Experience:
- 4 years at a 5-star hotel or 6 years at a reputable restaurant
- 2 years Supervisory experience at Junior Sous Chef level

Knowledge and Skills:
- Product knowledge of Teppanyaki
- Excellent culinary skills
- Leadership skills
- Computer literate

Others:
- Fluent with Cantonese or Mandarin and Japanese or English, both written and spoken
- Team player