· Prepare grilled skewers and robata items, maintain grill temperatures, manage charcoal/fire safely, ensure even cooking and presentation.
· Complete daily mise en place before service.
· Follow standardized recipes, portion sizes and presentation guidelines.
· Maintain cleanliness and organization of the workstation throughout the shift.
· Communicate stock shortages, equipment issues and quality concerns promptly.
· Reduce food waste through proper storage, rotation (FIFO) and portion control.
· Allocate work within the section and supervise junior team members.
· Train and coach commis chefs on recipes, techniques and kitchen standards.
· Monitor quality before dishes leave the section.
· Assist with inventory, ordering and stock counts.