Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
· Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
· Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
· Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
· Set up and stock stations with all necessary supplies to prepare for service.
· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
· Cook menu items in cooperation with the rest of the kitchen team.
· Stores all food properly and safely, marking the date and item.
· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
· Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
· Comply with hygiene and sanitation regulations and safety standards at all times.
· To ensure proper handling of all kitchen equipment at all times.
· Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
· Maintain a positive and professional approach with co-workers and customers.
· To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
