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