Teppanyaki Head Chef

TASTELAB INC.; Santa Rosa; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Tasting Lab Inc. in Laguna, Philippines, is launching a Japanese-inspired restaurant and seeks a Teppanyaki Head Chef to lead our kitchen team.

You will drive operations from day one, master teppan griddle service, and build systems for a successful launch and future scaling. The ideal candidate has 2–3+ years in senior kitchen leadership, strong Japanese cuisine background, and expertise in food costing, inventory, and SOP development.

Qualifications

• 2–3+ years of senior kitchen leadership experience.
• Strong background in Japanese cuisine; teppan griddle experience preferred.
• Proficient in food costing, yield management, and inventory systems.
• Experience with POS systems and MS Office (Excel).

Responsibilities

• Lead, train, and mentor the kitchen team to ensure high morale and SOP adherence.
• Expertly manage teppan griddle operations for perfect doneness and flavor.
• Oversee preparation of Japanese staples and sauces, base stocks, and fermented items.
• Maintain strict inventory, control food costs, and optimize supplier relationships.
• Enforce HACCP/DOH compliance and ensure all kitchen equipment is well-maintained.

Skills

Kitchen Leadership

Teppan Mastery

Culinary Excellence

Financial Control

Operational Standards

Tools

POS systems

MS Excel

Job description

We are opening a new Japanese-inspired restaurant in SM Nuvali and are looking for an expert Teppanyaki Head Chef to lead our kitchen team. You will spearhead our kitchen operations from day one, master our teppan griddle service, and build the operational systems necessary for a successful launch and future scaling.

Key Responsibilities:

• Kitchen Leadership: Lead, train, and mentor the kitchen team, ensuring consistent service, high morale, and adherence to all SOPs.
• Teppan Mastery: Expertly manage flat-iron griddle operations, ensuring perfect doneness, texture, and flavor for all proteins.
• Culinary Excellence: Oversee the preparation of Japanese staples, including umami-rich sauces, dashi/miso bases, fermented items, and traditional salads.
• Financial Control: Maintain strict inventory management, manage food costs (COGS), and optimize supply chain/vendor relationships.
• Operational Standards: Enforce rigorous food safety (HACCP/DOH compliance) and ensure all kitchen equipment is maintained to peak standards.

Requirements:

• Experience: 2–3+ years of professional culinary experience, with prior experience in a senior leadership role (Head Chef/Kitchen Manager).
• Specialization: Strong background in Japanese cuisine; experience with teppan griddle cooking and fermented accompaniments is highly preferred.
• Business Acumen: Proficient in food costing, yield management, and inventory systems.
• Tech-Literate: Experienced with POS systems and MS Office (Excel).
• Leadership Style: A hands-on, detail-oriented builder who excels at creating systems and documentation to support multi-branch scaling.