SCOPE OF ROLE: - Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and hygiene and sanitation. RESPONSIBILITIES: QUALIFICATIONS / REQUIREMENTS - Strong knowledge of all basic Asian cooking techniques is required. - Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese is required. - Intermediate to Advanced level English verbal and writing skills. - Ensure that the kitchen operates in a timely way that meets our quality standards. - Fill in for the Executive Chef in planning and directing food preparation when necessary. - Planning and directing food preparation in a kitchen as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment?s notice. The teppanyaki chef may also need to effectively discipline underperforming staff members. - Produce high quality plates both design and taste wise. - Outside of the kitchen, the teppanyaki chef is also responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. - The ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins is required. - The ability to captivate guests by cooking ?on stage? is required. - Ability to verbally explain processes of history, preparation, and cooking techniques to guests while cooking is required. - A minimum of three years of experience in teppanyaki cooking is required. - Minimum of two years of culinary experience with Asian influences is required. Formal culinary training may substitute for this requirement at an equivalent rate. - Produce high quality plates both design and taste wise.
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SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent