Job Description

A Yakitori Griller, or Yakitori Chef, is responsible for mastering the art of skewering and charcoal-grilling chicken, meat, and vegetable skewers (yakitori) to perfection using traditional Japanese techniques. Key duties include managing intense heat, seasoning with tare sauce or salt, maintaining food hygiene standards, and delivering consistent quality in a fast-paced environment.

Job Scope

Grilling & Culinary Techniques: Expertly cook various chicken parts, seafood, and vegetables over charcoal (often binchotan) to specific temperatures.

Preparation (Mise en place): Cut, pierce (skewering), marinate, and season ingredients, including preparing traditional tare (soy glaze).

Quality & Consistency: Ensure every skewer meets restaurant standards for taste, texture, and presentation.

Station Maintenance: Clean and sanitize the grill, hood, and surrounding area, managing charcoal, and ensuring equipment is functional.

Inventory Control: Monitor, restock, and store ingredients properly, reducing waste.

Service & Collaboration: Work in a fast-paced environment, often in front of guests, communicating with service staff for timely orders.

Job Experience

Experience with Japanese cuisine, particularly charcoal grilling.
Strong knowledge of food safety and hygiene (HACCP).
Ability to stand for long hours in a high-temperature, fast-paced environment.
Precision in knife skills and skewer preparation.