The Teppanyaki Chef is responsible for the preparation and live cooking of Teppanyaki dishes in front of guests, delivering both high-quality food and engaging performance. Duties include setting up and maintaining the Teppanyaki station, preparing various ingredients, and ensuring all meals meet company standards. The chef must follow all sanitation and food safety protocols, including USPH guidelines. Collaboration with the Chef de Partie and kitchen team is essential to complete daily operations efficiently. Additional responsibilities include assisting other galley sections as needed, monitoring equipment functionality, and ensuring proper opening and closing procedures of the assigned production area.

Qualifications

Minimum one year formal Culinary training and one year full time experience (including apprenticeship time) in kitchen environment as Teppanyaki Cook OR two completed contracts as a Teppanyaki Cook onboard a cruise ship.
Able to follow directions and convert recipes.
Demonstrated knowledge of Food and Safety HACCP / USPH.
Demonstrated commitment to culinary career with a desire to grow within the F&B industry; demonstrated passion for food and food preparation.
Confident and outgoing personality with a willingness to interact with guests.
Able to work on a multi-cultural team in a confined environment.

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Teppanyaki Chef