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Hibachi Chef – Everything You Ever Wanted to Know

Sep 22, 2009 How to and Style

Foremost, I want you to know that this article assumes You don’t know anything about Hibachi.

If you are already a chef, you may find some tips useful to enhance your skills either for your shows or for cooking, if you are new to this world of Hibachi, i advise you follow articles in its order.

This article and those that follow with it, provides you with useful information and resources which can be used as a guide to becoming a professional Hibachi Chef.

But you simply can’t just read articles and expect to become a chef over night — you must have some real world cooking experiences as well. Bookmark or print all the series and use it as a guide.

Table of Content.

I’ve divided this article into various parts and each part covers a  lots of topics and parts are often linked together so follow the series in their order for better result.

Once you have gone through it, bookmark and visit often. You may find a hard-copy useful while you practice as a trainee in some restaurant.

Hibachi Chef – Everything You Ever Wanted to Know

Table of Contents

Part 1

• Brief Intro about this article - Touches upon a few points saving you time — don’t jump down to write some comments and regret it later. So read this first.
• FAQS – some of the most frequently asked questions are here. You don’t wanna miss this. There are many which I’ve tried to cover; from  from how much you can make to what not and everything. So pay special attention. Got a question that’s not here ? Ask at the comment section.

Part 2

• Photo Gallery – Everything you will see inside the Hibachi Restaurant. Never been inside a Japanese Hibachi Kitchen? This Part is yours. We will discuss equipments and familiarize ourselves as well as get to know a few tricks  that we can start learning the Hibachi Show

Part 3

• How to Do Hibachi Show – Creating your Hibachi Show/Trick. – This part covers the show that a pro chef must be able to do before cooking or even while cooking. Includes videos, tips and a simple guide.  Without practice, this section is useless too. So keep that in mind. I would advise you to print this page as well while you are practicing your show.

Part 4

• How to Cook Meals ?- so you got the raw meats, now how to cook them. I’m not going to discuss here in details since every restaurant has different ways to cook. You will learn later what I mean by ways here.

Part 5

• Important Things To Remember – they are so easy, you won’t read it again. But it has some Dos and Don’ts you better watch-out.
• Tips on Cooking Faster - a few words might help you here..
• How to make your own Hat ? - no money, no problem ! But, most chefs make their own whether they got money to buy a new one or not. Making a hat so easy, you will be like wow!
• A Few Japanese Words - learn something about your own world ! Don’t sand in-front of a customer expecting you won’t be asked a few Japanese words from you. Arigato ? Ha ? what ? Then, that section is yours.
• Additional Information – now you know what I shared, where else do you want to go today ? I will try must best to fill-up this section so you can use it. It should include web links and extra useful infos.

Let’s begin, shall we ?

Hibachi Chef Everything You Need To Know – Part 1

Introduction

Aim of this article :  When you finish reading this article and those that follow, I’m pretty sure you are going to be a Hibachi Chef. Yes, you are going to be a chef, not just any chef, but a professional Hibachi Chef. Period. That’s the aim. If you aren’t prepared for that aim/goal, close this window and read something else on the internet or look for other posts that might be of your interest. Search this blog.

Suppose you can’t become a chef, is it my fault ? No, but one or combination these could be it:

• You gave up or quit because you think it’s too hard or something came between you and your goal; distractions, or your personality didn’t work, your willingness dropped out, or you just can’t take it like the pros do –
• Hibachi Chef is a piece of cake, for which one must be a down-to-earth person. May be you are not
• You lost your interest in cooking in front, You think you will be sucking fumes and oil into your lungs and worry you will have health effects. Not true, there are grills that have suctions at the ends that pull fumes etc so no hoods are required, and even in those with hoods, you can cook by staying further away from the grill. More later to help you if you are interested.
• You failed to find a job as a trainee.

In many cases, I’ m 100% sure you decide not to be a chef because you are not a people’s person. Period.

(What’s all this writing and so much ?) Well, we will be dwelling deeper into the world of Hibachi and this article is not for you if you keep asking that question. Perhaps you are pro, so go else where. Article is for the beginners or those who wanna be and I know they love more information.

So, please don’t rush, also don’t me me rush.

This article assumes Japanese Hibachi Food served in America. Although, I haven’t had the pleasure of true taste of Japanese Hibachi Meal, I’m pretty sure it would taste different in Japan than in other countries. I believe, any restaurant offering foreign menus would have to localize the recipes, food and cooking methods, for the taste of locals is what’s going to bring business to the restaurant. I could be wrong here and you could right. But it’s difficult to imagine a Restaurant running in a less populated place where the food is served that they wouldn’t eat. Would the restaurant survive ? Out of the context, thought I write a line to finish it:  Did you know that  the southern part of the United States, when you just say Tea,  your server will bring you Sweeten Ice Tea instead of the Hot Tea. Sweeten Tea is one heck of a drink that beats the sodas by sugar content as well as the tea flavor — no wonder people love it. If I am wrong slap me, but most Japanese restaurants in american are Americanized in some or the other. So this article assumes such restaurant, because that’s where you will be cooking. Right ?

How to Enter Into the Hibachi World ?

After finishing this article or even right now, look for restaurants that offer training jobs on Hibachi. If you can’t find one, find those that offers EXPRESS like carry outs or where the chefs cook inside the kitchen and servers bring meal to the table. You could work in those places. In my view, the only difference between EXPRESS vs Dinning-In Table Cooking would, you are cooking on a grill inside and there are no people in-front of you, and on the later you are cooking outside in-front of customers. If you do0 well inside the Kitchen, you are already a Hibachi Chef.  Add a Hibachi Show and wear a smile, a good attitude, dress and a hat, you are good to go. Congratulations Chef!

Ok, let’s go. Grills are getting hotter, kitchen is unknown, there are people, it’s the weekend, you are hired. and It’s your turn to cook.

Are you ready ?

Let’s go to Part Two.

and for those who still want more details on some topics covered on this post, read on.

EXPRESS or Cook In Front – What’s the difference ?

• Even the restaurants that offer cook in front, they too have grills inside the kitchen to cook for carry outs and for EXPRESS.

• Express is usually done during the rush hours such as weekdays’ lunch hours like 11 a.m. to 2:30 p.m where people have limited time; they have droven to your place and want to get their meal fast, eat and go back to the office.  For table, cooking is slow — you might have to wait for more people to fill-up the table, and grill may not be hot enough for the chef to cook right away.

Getting a job

Get a job as a trainee in a restaurant. While you are doing the EXPRESS, do your best. If you are doing well in Express, owner might decide to put you in for cook in front section. When I say, do good, what do I mean ? Don’t get a single complain from the manger or owner who will surely check the carry outs or express before they are served.  We will talk later on how to cook.

When the manger knows you are good, you could be outside to cook for 2 people,  then 4 people and out of the blue you could be cooking for the entire table of 8 or 10 people, and all this because of your skills as you developed. Don’t expect that nobody is watching your cooking. Managers are and so are the other chefs. With your small Hibachi Show and cooking skills developing day by day, you are on your way to becoming the pro. During break time, practice instead of going out. Devotion Yields results.

The Fear while You are a Trainee or not
These you may already know but its good to repeat it.

• Common Sense You Know:
  Managers worry what would happen if you were to screw up things, such as keep the grill dirty while cooking, get complaints from customers — there is always the risk associated with you being new. You could make regular customers never come back.  It’s a business not a play ground. Never forget that line.
• How to Deal if your cooking ain’t helping you grow?
• If a customer has complained,  customer is right and you are wrong. period. Find out what happened, and learn from your mistake.  Also, keep the conversation with servers alive. Ask if customers are happy, whether they complained, Was someone unhappy but you did not notice? Perhaps server did.  Feed backs are important in improving your skills. If you believe you are always right, and everyone is wrong,  you will never be a Hibachi Chef. Go find another job!

Reasons which might get you fired while you are cooking in front as a trainee:

• One reason is already written above, read it again.
• Your face looks like a mad cow, you can’t smile, you can’t prepare their food the way they want.
• Your grill is never clean.
• You are getting complaints from customers one after another table.
• You cook way too slow.
• You refuse to cook a table but it was your turn.
• You don’t take orders from a manager.
• You fuss with servers, or other chef for no reasons.
• You simply don’t have the cooking skills. And many other factors could be in play.

Don’t worry. Relax. Take a deep breath if I’ve made you wonder if Hibachi is tough for you. If you are friendly, devoted, and believe that hard-work pays, you already have a few things on your part to becoming the top chef. What are you worried about ? Nothing!

just a quick note :
From here on, Articles assume Hibachi Chef cooking on grills (often called as cook in front) Customers are seated and on the grill you cook their meal. This article won’t touch any topics on cooking  inside the Kitchen.

Important FAQs

• How much Hibachi Chefs Make ?
  Depending on where you work, a good Hibachi chef can make up-to $40K to $60K per year (which would include salary plus tips or just salary alone; it depends on policy of a restaurant.  If you are top CHEF, don’t worry, money will be after you. And if you happen to be on a Five star hotel, add a few more Ks per year.) Chefs make more money in the city than in other places.
• How does the Tip system work in Hibachi Restaurants ?
  Usually tips are split between servers and chefs.  In order to ensure that everyone makes enough, owners may have different rules such as 50% of the tip for the cook and 50% of the tip for servers or different formula like 40% for chef and 60% for servers. If chefs have handsome salary, they might not get any tips besides the tips handed to them by customers.
• Gratuity on Menu – is this True ?
  Restaurants that are slow and servers unable to make even the minimum wage may adopt to this technique. Generally, 15% Tip is included in the bills and are clearly written on the menu. If you do extremely well, customers may tip you extra. On a tip sharing restaurant, share your tip with the server otherwise he/she may not share what he/she makes, those extra tips on the table. Sharing works well.
• How long does it take to be a Hibachi Chef ?
  Depending on how many times you have cooked back in the kitchen, it may take from a month to 2 to 3 months or even more. Becoming a hibachi chef takes time. You need to give yourself some time to know not just how to cook, but also create your own Hibachi show, learning how to cook complex orders such as  combos (e.g. Lobster plus Scallops and Crab Legs) isn’t easy and you need to be fast with your hands. Some chefs are very good at their skills on keeping their grill clean, cooking faster and making no mistakes and they could be a chef in less than a month.
• How fast do you have to cook to be hired by a busy restaurant ?
  It depends on the size of the tables and how busy the restaurant is. If it’s 8 people on a table, no matter what the order is, you shouldn’t take more than 20 to 25 minutes to finish cooking.  Faster the better. But why ? — you might wonder.  In big cities, space is limited for anything — restaurants are space too.  They have limited tables and they need to be rotating fast  in order for the restaurant to make money. Perhaps people are waiting to be seated at the bar or are in a huge line. To the owner, manager, tables equals money and to the cook, tables mean job. You don’t want to spend an hour for 8 people. You will be fired on  the first day! Become faster at cooking to become a Top Chef. In big cities like New York City, you are expected to be fast cooker otherwise you will be fired.
• How many people sit on a table ?
  It depends again here. Typically, 6 to 8 people per table. But don’t be scared just because you got 12 people coming to a single table to celebrate a birthday party! Take it like a challenge. Cook !
• What kinds of vegetables are served in Japanese Restaurant ?
  Broccoli, Mushroom, Zucchini, Onion, and Cabbage, and carrots are common vegetables served in Japanese Restaurant.
• What are the basic meal items I should know about ?
  Gotta have the white meat so comes the Chicken, Steak for the red meat lovers, and the rest would be sea foods like Salmons, Scallops, King Crab Legs, Lobster Tails, Fillet-Mignon, Snapper and others sea food items.
• Are sea foods saltier than regular food items like Chicken  ?
  Yes. So, when cooking sea foods,  use less salt than you would use for others like Steak or Chicken.
• What Kinds of Sauces Should I know about ?
  Shrimp, Ginger and Mustard sauces are carried by the cook on their cart. Servers offer salad with  Shrimp, Ginger, Range, Thousand Island, Honey Mustard dressings.
• Do I need to buy my own cart / trolley ?
  No, restaurants have them for you but once you leave you should leave them exactly the way you found it – clean and undamaged. They will provide the cart. However, you will need to buy your own cooking utensils such as Spatula. Clothes and Hats may be provided but check with the restaurant.
• What else is expected of me if the restaurant is slow ?
  This is a very good question. Restaurant may not have a kitchen helper, in such case, you are expected to do kitchen works which would include cutting and preparing chicken breasts, steak, taking out shells of Jumbo Shrimps, etc, and also  cooking sweet carrots could be among your task. Cleaning the grill before going home can also be one of them. In busy restaurants, kitchen helpers would be there to help you out. But learning a few extra stuff is always fun and you shouldn’t be worrying about it.
• What is Express and Dinning In ?
  This is already discussed above but it’s among the FAQ so let’s add what was missing. Express is fast, food is cooked then brought to you. Price is cheaper for express than Dinning In. Dinning In = Sitting at the table where the chef will cook your meal and put in on your plate. People like cook-in-front for meal is fresh and hot, it’s cooked right in-front of your nose.
• I seem to be ready at the back, but they don’t give me a chance to cook outside. Why ?
  You are not ready. So, don’t push manager. See what kinds of mistakes you are making at the back and don’t repeat it.
• What is the difference between Hibachi and Teriyaki ?
  Salty vs Sweeter. By Default, Hibachi comes with Mushroom, and Teriyaki comes with Broccoli but you can change this by asking the server what vegetable you want. Hibachi cooking usage a lot of Soy sauce so it would be Saltier. Teriyaki is a special sauce which is a bit Sweeter)  So, simply put, would you like a bit of sugar on your Chicken or not ? Then, Teriyaki is yours.
• What are some basic short hands Servers use to write down the menu order ?
  Anything that doesn’t have T is considered Hibachi. So here you have some examples, CK or just C for Chicken unless you have any other items in the Kitchen that also starts with C; that’s very unlikely for C. TC would mean Teriyaki  Chicken. CK or C would mean Hibachi Chicken. More Examples for you — ST  T. ST J TJ or LOB or  TLOB,  CR or TCR or SAL or TSAL, RED or TRED. Did you get it ? The last one is Red Snapper, LOB for Lobster.
• What do they have for dessert ?
  Fried Ice-cream, Sweet Carrots, and Fried Bananas are common. Only one of these are served.
• What are some basic skills that I should Know ?
  (a) Hibachi show or so called Trick, prior to cooking (b) Entertaining customer by talking to them or doing a few tricks and a few show while cooking, (c) knife trick if you can do that (d) being fast and not wasting your time on cooking (e) being polite and humble (f) smile. smile. smile.

Go to – Hibachi Chef – Photo Essay with Tips and Information

Parts of this article: (the rest of the parts are under way, so keep reading)

Sections : Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6

>> Newly added content : How to Make Shrimp Sauce ? A Detailed Guide – contains a simple recipe, there are believers who claim that people Dine in  Japanese Restaurants because of this Sauce!