Responsibilities Master Japanese cooking techniques, knife skills, and Teppan grill artistry. Prepare premium dishes with precision, flair, and fine dining presentation standards. Work with high quality ingredients – seafood, meats, and seasonal produce. Deliver interactive cooking performances at the Teppan table. Engage guests with storytelling, cultural insights, and personalized service. Maintain a welcoming, professional demeanor to create memorable dining moments. Qualifications Proven experience in high-end restaurants or hotels. Strong communication and presentation skills blending culinary mastery with performance. Bachelor’s Degree or any culinary degree. Must have worked at least one year as a Chef de Partie in Hotels and Restaurants. High energy with a customer-focused attitude.
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