Chef de Partie – Benihana Teppanyaki

Founded in 1933 in Portugal, Tivoli Hotels & Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.

Position Summary:

The Chef de Partie – Benihana Teppanyaki is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic Benihana dining experience. The role involves maintaining food quality, safety, and consistency in accordance with Benihana International and Tivoli Hotels standards, while delivering exceptional guest satisfaction.

Key Responsibilities:

1. Food Preparation & Cooking

• Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.

• Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.

• Maintain high levels of quality, taste, and presentation consistency at all times.

• Ensure mise en place is properly prepared before each service and replenished as required.

• Monitor cooking times, temperature control, and portion sizes to maintain brand standards.

2. Guest Experience & Service

• Provide a warm, engaging, and entertaining experience for guests at the teppan grill.

• Interact professionally with guests while cooking, ensuring both safety and enjoyment.

• Respond courteously to guest feedback and ensure a positive dining experience.

3. Hygiene, Safety & Cleanliness

• Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with HACCP and Oman Municipality regulations.

• Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.

• Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.

• Report any maintenance or safety issues to supervisors promptly.

4. Teamwork & Coordination

• Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.

• Support junior team members by sharing skills and promoting teamwork.

• Assist the Head Chef in daily kitchen operations, stock control, and ordering as required.

• Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.

5. Brand & Standard Compliance

• Follow all Benihana International culinary procedures and brand standards.

• Uphold Tivoli Hotels & Resorts service culture and core values in all aspects of work.

• Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.

Qualifications & Experience:

• Diploma or Certificate in Culinary Arts or a related field.

• Minimum 2–3 years’ experience in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).

• Skilled in Japanese cooking techniques, knife handling, and showmanship.

• HACCP or Food Safety certification required.

• Good communication and interpersonal skills; confident performing in front of guests.

• Ability to work in a fast-paced environment with attention to detail.

• 
  Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence