Teppanyaki Cook

About the role

The Teppanyaki Cook works onboard a Norwegian Cruise Line ship, supporting the Chef Tournant and ensuring high‑quality Asian cuisine is prepared and presented to guests.

Key responsibilities

• Lead, train and coach kitchen team members to improve food quality and meet budget expectations.
• Manage mise‑en‑place, food service, inventory, set‑up, preparation, breakdown and sanitation for the Teppanyaki outlet.
• Conduct daily walk‑throughs to verify equipment condition, safety, sanitation and proper food storage.
• Document waste, adjust requisitions, and assist with reporting and budget control.
• Maintain USPH/FDA standards and adhere to NCL policies, procedures and recipes.

Required profile

• Minimum one year of Teppanyaki cooking experience and two years of Asian‑influenced culinary experience.
• Strong knowledge of Chinese, Thai and Japanese cooking techniques and the ability to cook “on stage” while engaging guests.
• High‑level English communication skills, both verbal and written.
• High school diploma; culinary school degree (2‑4 years) preferred.

Required skills

• Teppanyaki cooking techniques
• Asian cooking methods (Chinese, Thai, Japanese)
• Food safety and sanitation practices
• Inventory and waste management