1. Teppanyaki Cooking and Open Kitchen Service

Live Cooking: Independently responsible for setting up, preparing ingredients, and live cooking at the Teppanyaki station. Proficient in Japanese Teppanyaki techniques, including grilling, seasoning, and plating meats, seafood, fried rice, and vegetables.

Performance and Interaction: Maintain moderate interaction with customers at the open kitchen during the cooking process, demonstrate professional skills, create a relaxed and enjoyable dining atmosphere, and answer simple customer inquiries about ingredients and cooking methods.

Quality Control: Strictly follow the standard recipes and plating procedures established by the Head Chef to ensure the taste, doneness, presentation, and temperature of every dish are consistently up to standard.

2. Kitchen Collaboration and Food Preparation Support

Ingredient Preparation: Complete the pre-processing of Teppanyaki ingredients as per the Head Chef's schedule and daily orders, including cutting and marinating meat, and washing and cutting vegetables.

Flexible Support: Based on the Head Chef's daily assignment, may need to assist with simple plating or preparation work for the cold kitchen (e.g., assembling salads, preparing garnishes for sashimi). Specific duties are assigned daily by the Head Chef.

Teamwork: Maintain smooth communication with other kitchen stations (Wok, Cold Kitchen, Dishwashing) to ensure timely ingredient supply and coordinated service pacing.

3. Beverage Preparation and Bar Management

Beverage Making: Proficient in preparing all types of soft drinks and light alcoholic beverages. Ensure the flavor, appearance, and temperature of every drink meet the standards.

Inventory and Hygiene: Monitor and replenish bar supplies including alcohol, syrups, fruit garnishes, and dairy products. Strictly adhere to hygiene standards, regularly cleaning bar equipment, tools, and refrigerators.

4. Cleaning and Food Safety

Hygiene Maintenance: Strictly implement food safety regulations, ensuring the cleanliness and hygiene of the Teppanyaki grill surface, tools, and surrounding area. Maintain proper separation of raw and cooked items and ensure correct temperature control.

Closing Procedures: Responsible for the deep cleaning of the Teppanyaki/bar area, proper storage of leftover ingredients, and routine maintenance of equipment after service hours.

【Qualifications】

Experience Required: At least 1-2 years of practical experience in a Japanese Teppanyaki or similar open-kitchen Teppanyaki role. Experience in interactive dining concepts is preferred. At least 1-2 years of experience in preparing simple beverages.

Skills Required: Proficient in basic Japanese Teppanyaki techniques (grilling, searing, stir-frying) with a good sense of heat control. Possesses a basic awareness of ingredient costs.

Certifications Required: Holds a valid Food Safety Certification and a Sommelier Certificate.

Personal Traits: Outgoing and confident, comfortable performing and interacting with customers. Strong team player, able to adapt to a fast-paced work environment, and follows the Head Chef's scheduling and task assignments.

【Salary and Benefits】

Compensation Structure: Hourly wage $25 - $35 (base salary), plus participation in tip pool distribution.

【岗位职责】

1. 铁板烹饪与明档出品

现场料理： 独立负责明档铁板区域的开档、备料及现场烹饪工作。掌握日式铁板烧技艺，包括肉类、海鲜、炒饭及蔬菜的煎烤、调味与装盘。

表演与互动： 在烹饪过程中与明档前的顾客保持适度互动，展示专业操作技巧，营造轻松有趣的用餐氛围，解答顾客关于食材与烹饪方式的简单询问。

品质把控： 严格按照厨师长制定的标准食谱和出餐流程操作，确保每一份出品的口味、熟度、摆盘和温度稳定达标。

2. 厨房协作与备料支持

食材准备： 根据厨师长排班及当日订单需求，完成铁板食材的预处理工作，包括肉类分切、腌制、蔬菜清洗切配等。

灵活补位： 根据厨师长当日分工安排，可能需要协助冷盘区域的简单装盘或备料工作（如沙拉组装、刺身配菜准备等），具体职责以厨师长每日分派为准。

团队协作： 与后厨其他岗位（炒锅、凉菜、洗碗间）保持顺畅沟通，确保食材供应及时，出餐节奏协调。

3. 饮品调制与吧台管理

饮品制作： 精通各类饮料、淡酒的出品。确保每一杯饮品的风味、外观和温度都符合标准。

库存与卫生： 监控并补充吧台酒水、糖浆、水果 garnish 以及奶制品原料。严格执行卫生标准，定期清洁吧台设备、调酒工具和冰柜。

4. 清洁与食品安全

卫生维护： 严格执行食品安全规范，确保铁板台面、工具及周边区域的清洁卫生，生熟分离，温度达标。

收档整理： 营业结束后负责铁板/吧台区域的深度清洁、剩余食材妥善储存及设备日常保养。

【任职资格】

经验要求： 至少1-2年日式铁板烧或同类明档铁板岗位实操经验；有互动式餐饮经验者优先。至少1-2年简单饮料的只做经验。

技能要求： 熟练掌握日式铁板基本技法（煎、烤、炒），对火候控制有良好手感；具备基础的食材成本意识。

认证要求： 持有有效的食品安全认证、侍酒师证。

个人特质： 性格开朗大方，不怯场，享受在顾客面前展示烹饪过程；具备良好的团队协作意识，能适应快节奏工作环境，服从厨师长排班及任务分工。

薪资与福利：

薪资结构： 时薪 $25 - $35（底薪），参与小费池分配