Executive Chef Job Description

How I Became a Teppanyaki Chef

When I came here for the interview, I even told the boss, like, I know how to cook, but I don't know if I could cook in front of people. So he kind of just played me, made it seem like, oh, don't worry, it's easy, it's nothing. So, I was like, okay, I'll give it a try. And then I ended up loving it because I saw more of the benefits than the hard work. It's more interacting with people, getting to just get yourself out there, talk it out. So even better it is, like, I went from a line cook to a chef. Yeah! You can get the hat. It’s now a combination of me doing me and also doing my favorite thing, which is cooking.

Requirements

You gotta have the stomach to want to come back again tomorrow. And, I mean, just have the passion for cooking and know a thing or two. That would help out a lot, but if not, right here, they will train you. And they do, we do classes in the back over here. So, but if you know of something on your own, that would be much more helpful too, you know? And then this place will sharpen up your skills.

Pros of the Job

So, pros, like I said, it's you guys, like the good people, not the bad people. Yeah. So, there's nice people that just, like I said, we just talk about stuff. Helps me go through the day real quick. I'll be starting at twelve in the afternoon, leaving at midnight, but it doesn't even feel like I was here, you know?

Salary

So, pay is not that bad. The pay is pretty nice. So, we get paid by, like, how many people we cook for. Let's say three dollars for each person. So, that's like nine times three. That's twenty-seven bucks extra. And the tip, people tip, and thank God they tip me. But I also don't rely on it. I try to, like, make sure that I'm here for the hour, so, like, I get extra, extra excited if a tip comes by and I don't get upset or anything if nothing happens.