Sr DCP / Jr Sou Chef

Core Roles & Responsibilities

Live Cooking & Showmanship

• Cook on the Griddle: Prepare meats, seafood, vegetables, and rice dishes with precision timing on the open teppan grill.
• Perform Entertainment & Tricks: Engage guests with interactive cooking routines, knife-and-spatula flourishes, and crowd-pleasing showmanship.
• Interact with Diners: Take direct food orders, converse with guests, and customize meals to accommodate allergies, diet choices, or special requests.

Food Preparation & Mise en Place

• Prep Ingredients: Chop, slice, marinate, and portion meats, seafood, and vegetables before service hours.
• Set Up Stations: Organize oils, sauces, seasoning shakers, and tools around the teppan station for smooth execution.
• Monitor Quality Standards: Ensure every dish matches restaurant benchmarks for flavor, temperature, and presentation.

Safety, Sanitation & Maintenance

• Maintain Griddle & Equipment: Clean and season the teppan surface regularly, and inspect cooking tools and gas/electric connections.
• Follow Health & Safety Rules: Adhere to local food safety, sanitation, and hygiene guidelines (such as HACCP or USPH standards).
• Manage Waste & Storage: Store raw and cooked items at proper temperatures using first-in, first-out (FIFO) inventory methods.

Teamwork & Front-of-House Coordination

• Coordinate with Servers: Communicate order pacing smoothly with waitstaff to ensure courses are served promptly.
• Assist the Galley: Support back-of-house kitchen or prep teams during slow periods or heavy rushes.

Key Skills Needed

• Culinary Expertise: Strong knife skills and deep knowledge of Japanese cooking and teppanyaki techniques.
• Communication & Charisma: Comfortable speaking, joking, and hosting a table of strangers.
• Multitasking & Stamina: Ability to cook multiple orders simultaneously while standing for long shifts under high heat.