Cook Teppanyaki

The Cook 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 Chefs 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.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.