Teppanyaki Chef
Minor International →Bangkok, Thailand
Estimated range. Confirm compensation with the employer.
Bangkok, Thailand
Estimated range. Confirm compensation with the employer.
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Listing record updated: November 4, 2026. We archive records after 60 days without an update. This date does not confirm that the employer is still hiring.
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The Teppanyaki Chef works at Anantara Riverside Bangkok Resort, part of Anantara Hotels & Resorts, a luxury hospitality brand under Minor. The role involves preparing Japanese Teppanyaki dishes to Benihana standards, performing live cooking shows at the station, handling meat, seafood and vegetables, and maintaining food quality, hygiene and safety. The chef also coordinates with kitchen and service teams and assists with mise en place and stock control.
Candidates need a diploma or certificate in Culinary Arts or Hospitality, 1–2 years of Teppanyaki experience (ideally in a Japanese restaurant or 4–5 star hotel), strong knife skills and knowledge of Japanese cuisine. They should be confident performing in front of guests, service-minded, flexible for shifts including weekends and public holidays, and knowledgeable in food hygiene and safety.
Prepare and cook Japanese Teppanyaki dishes according to Benihana standards and recipes.
Perform engaging Teppanyaki cooking shows and interact with guests during service.
Prepare and handle meat, seafood, vegetables and other ingredients with proper techniques.
Ensure food quality, presentation and consistency at every table.
Maintain cleanliness, hygiene and safety standards in the kitchen and Teppanyaki station.
Diploma or Certificate in Culinary Arts, Hospitality or a related field.
Minimum 1–2 years of experience as a Teppanyaki Chef, preferably in a Japanese restaurant or 4–5 star hotel.
Good knowledge of Japanese cuisine and Teppanyaki cooking techniques.
Good knife skills and ability to handle meat, seafood and vegetables.
Good knowledge of food hygiene and safety standards.
Confident, energetic and comfortable performing in front of guests; good communication and interpersonal skills; service-minded with a passion for cooking and entertaining guests; able to work under pressure and flexible shifts including weekends and public holidays.
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