Cook Teppanyaki

Norwegian Cruise Line; Manila; On-site; PHP 1,266,000 - 2,110,000; Full time

Job summary

Norwegian Cruise Line Holding Ltd. is seeking a Cook Teppanyaki onboard to bridge the Chef Tournant with the Teppanyaki outlet. The role emphasizes a hands-on leadership approach, high-quality Asian culinary skills, safety compliance, and active participation in daily operations and training.

The cook will manage mise-en-place, food service, sanitation, waste logging, and variation reporting while supporting budget constraints and adherence to company recipes and standards.

Qualifications

• Strong knowledge of Teppanyaki-style cooking and Asian culinary principles.
• Proficient English verbal and written communication.
• Experience in a high-volume kitchen environment is preferred.

Responsibilities

• Lead and train team members to maintain food quality and budget goals.
• Oversee mise-en-place, production flow, and food service for the outlet.
• Ensure adherence to safety, sanitation, and USPH/FDA standards.
• Document variances and maintenance issues with Chef Tournant or Executive Chef’s office.
• Support budget and inventory controls, and assist with daily requisitions.

Skills

Teppanyaki cooking

Asian cooking techniques

English communication

Education

High school diploma

Culinary School degree

Job description

This is a job onboard a Cruise Ship.

The Cook Teppanyaki ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

ESSENTIAL FUNCTIONS

• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for mise-en-place, and food service for production area
• Consistently checks food handling and storage procedures while training team members to do the same
• Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models
• Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts
• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations
• Maintain USPH/FDA standards for outlet
• Assists Chef Tournant in adhering to budget constraints in regards, to labor, product, and equipment
• Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS / REQUIREMENTS

• Strong knowledge of all basic Asian cooking techniques is required.
• Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese is required.
• Ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins is required.
• Ability to captivate guests by cooking “on stage” is required.
• Ability to verbally explain processes of history, preparation, and cooking techniques to guests while cooking is required.
• Minimum of one year of experience in teppanyaki cooking is required.
• Minimum of two years of culinary experience with Asian influences is required. Formal culinary training may substitute for this requirement at an equivalent rate.
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.

EDUCATION

• High school diploma or foreign equivalent is required.
• Culinary School 2-4 year degree or foreign equivalency is required.

EQUAL OPPORTUNITY EMPLOYER

It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.