The posting
Key Responsibilities:
Profitability
· Maintain consistent food quality, presentation standards, and guest-ready execution
· Drivecost discipline through portion control, waste reduction, and menu mix optimisation
· Review sales performance and support menu or operational adjustments based on demand trends
· Work with purchasing stakeholders to improve raw material usage, consistency, and value
Leadership:
· Lead, coach, and develop the kitchen team to sustain performance and service standards
· Support capability building through on-the-job training and practical succession planning
· Maintain kitchen equipment readiness and enforce food safety and hygiene standards at all times
Compliance:
· Knowledge of local food service and labor laws
· Ensure compliance with company policies and procedures
Requirements:
· 3–5years of relevant F&B experience, preferably in Teppanyaki or a comparable live-cooking concept
· Demonstrated strength in food quality control, menu planning, recipe development, and kitchen team supervision
· Strong leadership, communication, and problem-solving skills, with the ability to guide a small kitchen team effectively
· Culinary Degree/Diploma or equivalent
· Practical understanding of cost control, menu mix optimisation, and stock or yield management



