Teppanyaki Chef

Preparing, seasoning and cooking a range of Japanese and teppanyaki dishes, including meat, seafood, vegetables, rice, sauces and accompaniments;

• Examining food and ingredients to ensure quality and freshness;

• Monitoring the quality of dishes at all stages of preparation and presentation;

• Regulating temperatures of grills, ovens and other cooking equipment;

• Preparing ingredients and undertaking portioning, cutting and other food preparation;

• Planning and developing menu items in consultation with management and other kitchen staff;

• Estimating food requirements and assisting with food costing and stock control;

• Monitoring stock levels and assisting with ordering food and kitchen supplies;

• Ensuring the proper storage and rotation of ingredients to maintain freshness and minimise wastage;

• Maintaining consistent portion sizes, presentation and food quality;

• Ensuring compliance with food safety, hygiene and workplace health and safety requirements;

• Maintaining a clean and organised kitchen and food preparation area;

• Coordinating with other kitchen staff to ensure efficient service during busy trading periods;

• Training and supervising junior kitchen staff where required; and

• Contributing to the ongoing improvement of kitchen procedures and menu offerings.