Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
Arrives on-time in clean uniform
Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
Responsible for mise-en-place, and food service for production area
Consistently checks food handling and storage procedures while training team members to do the same
Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models
Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts
Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
Actively participates in daily focus meetings with team members to ensure communication and daily expectations
Maintain USPH/FDA standards for outlet
Inventory and ordering of all food items
Reconciliation of items upon receipt
Assists Chef Tournant in adhering to budget constraints in regards, to labor, product, and equipment
Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.
Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
Qualifications
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.
Ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins is required.
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.
Minimum of one year 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.
Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
EducationYour Profile
Highschool diploma or foreign equivalent is required.
Culinary School 2-4 year degree or foreign equivalency is required.