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​Operating on a flat iron griddle (the teppan), the chef prepares meals in front of guests, turning a dinner into an interactive show. ​## Core Responsibilities ​1. Tableside Performance ​Entertain guests with "culinary acrobatics," such as egg tosses, onion volcanoes, and rhythmic utensil clicking. ​Maintain an engaging, friendly, and professional demeanor while multi-tasking. ​Manage the "stage" by keeping the grill area clean and organized throughout the performance. ​2. Culinary Execution ​Prepare high-quality meat, seafood, and vegetables to the guest's exact specifications. ​Master the use of traditional Japanese seasonings and sauces (miso, soy, ginger, etc.). ​Ensure all food is served simultaneously to every guest at the table, despite varying cooking times. ​3. Preparation & Safety ​Perform extensive mise en place, including precision slicing of proteins and vegetables before service. ​Strictly adhere to food safety and sanitation standards (HACCP). ​Maintain and season the teppan grill to ensure a non-stick surface and optimal heat distribution.