As a Teppanyaki Chef main duties and responsibilities are to work in coordination with the Executive Chef & Executive Sous Chef to carry out live Teppanyaki dishes and handles and supervise all preparation of every dish and ensuring the standards and quality according to health and safety regulations.

OVERVIEW:-

• Provide leadership to area of responsibility
• 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
• Works with Executive Chef in developing menus and hands on nightly performing Teppanyaki
• Ensures the quality of food preparation and presentation, as per the standards.
• Showing solid organizational skills as well as ensuring ordering and stock levels are maintained and coordinated with the store department.
• Works to standard recipes and methods of preparations
• Responsible for hygiene and cleanliness of the kitchen areas, equipment & staff to a HACCP standard
• Ensures compliance with company and resort policies.
• Constantly monitors key performance indicators for the department & takes appropriate action.
• Works closely with the F&B service teams
• Highly skilled Teppanyaki and Sushi Chef 
• Positive and energetic 
• Outgoing, extroverted and enjoys contact with guests 
• Organised and efficient 
• Good communicator and motivator 
• Maintains high standards & compacted cost control skills 

OTHER FUNCTIONS:-

• Regular attendance in conformance with the standards, which may be established by our company from time to time, is essential to the successful performance of this position.
• Employees with irregular attendance will be subject to disciplinary action,
• up to and including termination of employment
• Due to nature of the hospitality industry, colleagues may be required to work varying schedules to reflect the business needs of the resort
• Upon employment, all colleagues are required to fully comply with our rules and regulations for the safe and efficient operation of resort facilities
• Colleagues who violate our rules and regulations will be subject to
• disciplinary action, up to and including termination of employment

QUALIFICATIONS:  

• Bachelor degree / diploma in hotel management or Culinary Arts
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Fluent in spoken & written English
• Proficient in Microsoft Office
• Good health, well groomed and with high standard of personal appearance and hygiene at all times
• Physically strong, energetic and dynamic person with a positive and motivated attitude and exercise self-control
• Self-motivated, hard-working, sensible, able to work under pressure, pleasant, responsible, independent, initiative, outgoing personality and ability to communicate with people at all levels
• Providing services that are above and beyond for guest satisfaction and retention.
• Sets a positive example for guest relations

EXPERIENCE:-

• Minimum of 2 years' of work experience on the same position with a 5* Resort. Maldives experience would be counted as an advantage

BENEFITS:-

• High quality staff housing with, Gym, Recreation area, Laundry, Staff Beach, Sports Field
• Annual ticket
• Meals in the staff restaurant & guest restaurant as per the applicable benefit sheet
• 6 day weeks 
• 30 calendar days annual leave 

Competitive Salary, Attractive Expat Benefits and Service Charge