YEARN is looking for Teppanyaki chefs with genuine hands-on Teppan experience and strong front-of-house performance skills.
We are not simply looking for someone who knows how to cook. We are looking for someone who can combine technical skills, timing, and the overall guest experience.
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Managing Ingredients and Supplies:They monitor inventory, order new supplies, and ensure the kitchen has all the necessary ingredients and equipment.
Maintaining Quality and Safety:This includes adhering to strict hygiene and safety standards, ensuring the quality of ingredients and finished products, and maintaining a clean and organized workspace.
Supervising and Training Staff:In more senior roles, pastry makers may manage and train junior chefs or other kitchen staff.
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Managing Ingredients and Supplies: They monitor inventory, order new supplies, and ensure the kitchen has all the necessary ingredients and equipment.
Maintaining Quality and Safety: This includes adhering to strict hygiene and safety standards, ensuring the quality of ingredients and finished products, and maintaining a clean and organized workspace.
Supervising and Training Staff: In more senior roles, pastry makers may manage and train junior chefs or other kitchen staff.
...
Managing Ingredients and Supplies: They monitor inventory, order new supplies, and ensure the kitchen has all the necessary ingredients and equipment.
Maintaining Quality and Safety: This includes adhering to strict hygiene and safety standards, ensuring the quality of ingredients and finished products, and maintaining a clean and organized workspace.
Supervising and Training Staff: In more senior roles, pastry makers may manage and train junior chefs or other kitchen staff.
...
Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
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