Teppanyaki Chef (Gozo)

We are currently looking for a Teppanyaki Chef to join our team!

The job of a Teppanyaki Chef is executed satisfactorily when

• Cook and serve food on a Teppanyaki (grill) table while entertaining guests with cooking skills.

• New dishes and products are developed.

• Outstanding culinary technical skills are maintained.

• Effective employee working relationships are established and maintained.

• Communication is done politely and displays courtesy to guests and internal customers.

• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated, and equipment is operated safely and sensibly.

• HACCP is implemented and practised.

Main responsibilities

• Ensures correct food portions are being cooked while maintaining the kitchen areas and hibachi tables clean and sanitised.

• Works in front of the restaurant while cooking and preparing hot meals on customers' individual hotplate tables directly in front of guests and demonstrating the basics (Smile, greeting, responding, organisation, safety, house rules and others).

• Ensure high food quality, especially taste, temperature and presentation to deliver an excellent dining experience to all customers.

• Ensure that all foods are served as fast as possible.

• Prepare in advance food, beverage, material and equipment needed for the service.

• Inspect all food stores and refrigerated areas, suggest correct storage methods where necessary to comply with Health and Safety regulations, avoid spillage, ensure regular turnover of food items and give completed checklists to the Head Chef / Culinary Director.

• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

• Maintain a hygienic kitchen and personal hygiene.

• Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regard to sanitation and hygiene to prevent contamination of any kind.

• Handle food requisitions, orders, and inter-kitchen transfers.

• Recycle wherever possible and enforce cost-saving measures on staff.

• Log security incidents and accidents in accordance with hotel requirements.

• Communicate to their superior any difficulties, guest or internal customer comments and other relevant information.

Role profile

• Education: Gastronomic education certificate or equivalent (apprenticeship / diploma / BA / Bsc).

• Must show signs of career development.

• HACCP certification.

• Benihana training is preferred.

• Experience: To fill the position, the following is required:

  • 6+ years of kitchen experience, 3 of which as a Teppanyaki chef.

  • 3+ years in a kitchen management role, preferably with an international 5* hotel chain.

  • Experience in a standalone F&B operation is beneficial.

  • International experience is preferred.

Language

• English – excellent oral and written skills.

• Additional language - beneficial.

Competencies

• Knowledgeable of food safety regulations.

• Thorough knowledge of Teppanyaki and Japanese cuisine.

• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.

• Excellent verbal communication skills.

• Ability to establish and retain effective working relationships with hotel staff and clients / vendors.

• Ability to identify and delegate tasks effectively.

• Excellent organisational and time management skills.

• Professional, confidential and ethical approach at all times.

• Working in a safe, prudent and organised manner.