A Teppanyaki Chef is a highly skilled live-cooking specialist responsible for delivering an engaging, theatrical dining experience while preparing high-quality Japanese-style dishes to exacting standards. This role combines culinary precision, stage presence, and guest interaction, making it central to both the kitchen’s output and the overall guest experience in a premium restaurant, club, or lounge environment.
- Purpose of the role
- Prepare and present teppanyaki dishes with consistency, speed, and finesse.
- Entertain and engage guests through confident, polished live cooking performance.
- Maintain exceptional standards of food safety, hygiene, and kitchen organisation.
- Support a premium dining experience that reflects the venue’s brand, energy, and service standards.
- Where the role sits and who it reports to
- The Teppanyaki Chef is part of the Kitchen (Back of House) team and works closely with front-of-house service staff to ensure smooth guest flow and timing.
- This role typically reports to the Head Chef, Sous Chef, or Kitchen Manager, depending on the venue structure.
- In live service, the Teppanyaki Chef may also coordinate with the Restaurant Manager or Floor Supervisor to ensure the dining experience is well-paced and guest-focused.
- Key areas of responsibility
- Set up and maintain the teppanyaki station, ensuring all ingredients, tools, and equipment are ready before service.
- Cook meats, seafood, vegetables, rice, and sauces to precise standards, adapting timing to guest pacing and order volume.
- Deliver an entertaining, professional performance that enhances guest enjoyment without compromising food quality or safety.
- Monitor stock levels, portion control, waste reduction, and station cleanliness throughout service.
- Follow all hygiene, allergen, and health and safety procedures, including safe handling of hot surfaces and sharp equipment.
- Communicate clearly with the kitchen team and front-of-house team to manage special requests, dietary needs, and service timing.
- What success looks like
- The ideal person is confident, calm under pressure, technically strong, and highly guest-aware.
- They have excellent knife skills, cooking precision, and a natural ability to perform in front of guests.
- They are disciplined, detail-oriented, well-presented, and able to maintain energy and consistency during busy service periods.
- Strong communication, teamwork, and a genuine passion for hospitality are essential for success in this role.