Liae Blog

This post concludes our series on Hibachi Chef – Everything You Ever Wanted to know — which is basically authored for beginners attempting to become a Hibachi Chef. Everything from beginning to the this level expects that you’ve practiced, without which this article would be useless and your aim of becoming a professional chef would be just a dream.

Here you will learn a few important things as well as pickup a few Japanese Words.

Table of Contents Part 5 of the Hibachi Chef Content

• Things you may have not been told but you need to know
• Some tips on cooking faster and why so ?
• A few Japanese Words You Should Know
• How much does the dress cost and where to get it ?
• How to make your own hat ?
• A Japanese Birthday Song
• A few Japanese Words You Should Know.
• Some Dos and Don’ts
• Final Message

Lets start and finish it.

Important Things To Remember While Cooking.

• Bring enough towels, and clean ones. You will need them a lot. I would advice about 5, 1 to place it near the grill to wipe your spatula under it’s fold, 1 to clean the grill at first, 1 extra just in case you dropped the egg on the floor (use it to cover it until it observes everything; don’t be like those lazy chefs showing that ugly egg on the floor and hoping the  busy server will do your job !)
• Dress well, Look your best. When you are in front of customers, expect customers of all kinds, happy, unhappy, angry, not angry, polite, not polite. If necessary, write down on your hand or anywhere this word : Be Cool. Oh well, if you are people person, that won’t be necessary. Pleasing everyone isn’t difficult if you can try to imagine yourself why customers are unhappy ? Perhaps the dating couples look sad upon that they are not compatible, Perhaps the husband wanted to go to a burger but wife brought him there, Perhaps one side of the people don’t like the other side of the people, perhaps and perhaps of many kinds. If you see unhappy faces, it’s a challenge for you to turn them into happy faces. Do whatever you can make it! Talk, entertain, etc.
• Keep the smile from beginning to the end and respect everyone one there. When you approach the grill, bend a little and do the same when you leave. Use a lot of the word “Thank you very much”, not just “Thank you” – Teens usually tend to like a chef who is like them; informal but don’t use languages or say things other minors could hear. There are other tables around you too. For teens you could greet them, “Hi guys!” and for others, I would recommend just saying “How are you today? Sir and Mam” Also introduce yourself which is your part to engage a friendly approach to handling customers. Don’t start asking names of customers though. It’s none of your business.
• Always keep your grill clean. I have told this many times but often new trainees forget this very easily. They know, time is what keeps the money coming to chef. if you are slow, you may not be hired, may not make much. But keeping grill is an art also. Learn. I’ve a section below fully devoted to keeping the grill clean. Learn, because 90% of the customer complains arise due to a dirty grill. Perhaps you may not notice whether your grill is clean or not, but customers will surely do, for there are more eyes watching the grill then your one pair of eyes.
• If you have eggs shells still  there at the end of the grill even at the end of your cooking, there is definitely something wrong in your cooking. You are lazy. You forgot to take it out earlier. Get the dirty stuffs out of the grill as soon as you can. Use spatula, push it down the hole on the grill or take it out. Wipe your cooking utensils such as spatula once you have taken the dirty stuffs out. In part two I told you about getting a second spatula etc, you could use one to clean the grill, while other to cook. This is a simple method that ensures your cooking is clean and you don’t have to remember much about this or that.
• Never use any rude or vulgar languages even like words sh*t ! Never make fun of anyone including servers. This includes talking in different language such as Spanish or Japanese. Don’t expect customers only understand English language.
• Never touch any of the cooking area with your hands or fingers.  What does this mean ? Don’t touch the spatula, but you can touch the handles!
• If you dropped any cooking utensils, get right back to the kitchen, wash it and return back. Don’t be a fool when it comes to hygiene. Got a second spatula, use that so you don’t have to come back to the kitchen. When you make a mistake, (every one does), add a bit of humor. A Japanese mistakes is what one chef used to call when a spatula dropped and the whole table laughed. I have no clue why ?
• Check your grill – if it’s hot, cool it off using water. Learn to control the heat. If you are making a fire and your grill is extremely hot, you could be headed for a disaster.
• If you are making a fire, tell all folks to push back the chairs and let them know, a big fire is about to happen on the grill. People’s hairs aren’t as they were, now with all sorts of stuff perfume, hair gel, etc some of them could catch fire very easily at close range.
• If someone asks you questions, answer honestly. Say, How long have you been cooking, be honest, humble and down-to-earth.  Customers probably have eaten in many other Japanese Restaurant. They are smart and they can tell by the way you cook, whether you are a pro or just a beginner. Being honest might get you more tips then otherwise.
• Before you cook, it’s always best to verify the order sheet. Just go for it — “Let me check our order, and we will start.” Servers can make mistakes or a-long waited one has forgotten his order, or  customer  just wants to change it now! By verifying order, you are avoiding any complaints which may arise.. “Hey,  Manager, that chef never game me my Lobster, I only got Chicken! I want discounts!” If there is mistake, don’t get mad at the customer or the server. Just write it down and call the server to bring the missing item since you already rice and the rest. Be cool. Customers don’t just sit there for their meal, they could also observe you as a person and I will repeat again, be happy, and be cool.
• Check your cart for everything before you leave. A professional chef won’t return back to the kitchen to grab this or that he forgot to bring with him. Or call the server to bring something. As a chef, you should be fully aware of your stuffs like the equipments and the meal as per the order sheet. Speaking of this, yes, touch your head and see if you have the hat on ? Are you now going to run to the kitchen for your hat ? You could be the pro but now you just looked like a beginner to the customer.

Tips on Cooking Faster – among the reason you could be hired as a pro!

Cooking faster, entertaining customers,  and cooking meals the right wau will get you more money than anything else. Pros are those who cook fast, do a great show and make some extras such as tips in their pocket. So how can you be like  them ?

• Keep Time in your head all the time. When did i get to this table ? How long did I take to finish it ? Time yourself per table and keep a log. Log will reveal your progress.
• Try to improve your skills. Are you using the entire grill for cooking ? or, Are you cooking one item at a time ?  Grill is a big one to cook multiple items on separate sections and one can cook all of them simultaneously. What’s missing is your ability to cook simultaneously. So get those hands busy at all sections (chicken area, jumbo shrimp area, rice area and what not and everything. Your hands should never sleep!
• Are you talking to customers and there is not a single item on the grill ? or are you talking way too much to the customer and have forgotten to cook the meal.
• Are you doing too much shows while cooking or joking about this and that and are carried away from cooking ?
• Find the seconds and minutes you can have. Learn to know the times you have wasted not cooking. There is no rule to cook faster, but usually, cooking simultaneously is the best way.  You do need to talk to your customers, you do need to make them feel at home, but you can do that while you are cooking too, can’t you ?
• I have created a grill chart for you. Have a look at this. But I am not endorsing this idea, many chef have their own. If this method works, try it and see if you can cook faster.

• a – the hottest part of the grill. use this area to cook anything that needs to be cooked and served right away. Rice can be done here. Say for example steak could be cooked right there. But don’t you live it there for long if your steak is to be cooked rare ! Laugh for now, with me.
• b – align all chicken breasts on this side. Check their back once in a while and if they seem to show some golden color, you are ready to flip and start cutting them into bite size.
• c, d, e, f could be used for cooking Jumbo Shrimp appetizers, vegetables like mushroom, broccoli and so on. If it’s all possible cook every one of them simultaneously, for saving time is always in your head.
• While using every part of the grill, you speed up your cooking process, but this method puts a lot of pressure on you. You will have to pay attention to every item there. All in all, keep your hands busy, you should be cooking faster. A pro chef is one who knows what’s on the grill, who knows if it’s clean, who knows if you are cooking everything the way it should be, a pro is one who knows exactly how to control the heat. Oh yes, a pro is one who cooks really fast. As a final tip, give both of your hands the stirring/shuffling works. At first, you seem to feel the pain, but it will go away. You can rest every now and then, but once those hands are cooked, you are on your way to becoming the Professional Hibachi Chef. Cooking a table in a shorter time is among the requirement of a Top Hibachi chef.

How to make your own Hat ? – following image should help you.

Most chefs don’t buy a hat at all. Perhaps its because it’s easy to make and it’s easy to create them unique. Here is a diagram that shows a few stuff. You can always get some help from those who already have a hat. As a trainee, learn from others as you are working in a restaurant.

a simple diagram that shows nothing but a sturdy plastic sheet. Fold it, Take it, cover it, wrap the end with a fancy logo and you are done!

But what about the writing on the hat ? You can do that yourself too. That’s basically a piece of cloth wrapped on the bottom part of the hat. You can get the logos or Japanese Writings stamped on the cloth at a printing press or you can do it yourself using stitching materials you can buy at places such as Walmart.

Did you get any more info at the section part two on hats ? Go back to that section if you need a few info that is not covered here.

A Few Japanese Words

Working a Japanese Restaurant and you don’t even know how to say Hi in Japanese  ? You think you will become a Professional Hibachi Chef ? Dream on! Be serious about your job. Not just cooking but learning everything that is related to your job. Are are six words I have listed. Learn to speak. Add more if you want to.

• Hello, Hi, How are you ? = Konnichiwa
• Nice to Meet You = Hajimemashite
• Yes = Hai
• Goodbye = Sayōnara
• Thank You = Dōmo arigatō or (just) Arigato
• You are Welcome = Dōmo arigatō or (just) Arigato
• Excuse Me = Sumimasen

If a customer asks you how to say so and so in Japanese language and you don’t know the answer ? Don’t lie or feel bad at. They know you are not a Japanese. Just say sorry and carry on, perhaps your can thell them the few words you have picked up. Many American kids even at the tender age like 14 take foreing classes and some of them often dine in Japanese Restaurant once a year or more often. They could be your teacher. Learn from them. Learn from them if they are on your table, or head over to youtube.com. Still need help? Here is a video I’ve picked. Watch it if you like.

If you can learn more Japanese words, learn. You will never lose noting from learning anything, Learn. Learn. Learn. You have nothing to lose.

A Japanese Birthday Song

Japanese restaurants are among the favorite choice for birthday parties, for there is an entire family on a table or two.  Taking pictures is easy, and they sure feel like they have their own dinning table.

Usually celebration starts by singing the American song and followed by the Japanese version of “If you are Happy Clap your Hands” version. You should learn the following by heart. Do it now!. Well, if you don’t have the time now. Don’t worry about it. You won’t be singing alone, others will join you, chefs and  servers. Here is the audio in English and the lyrics in Japanese.

Audio Play English Version

shiawase nara te o tatakoo
shiawase nara te o tatakoo
shiawase nara taido de shimeso yo
hora minna de te o tatakoo

Now, don’t expect every restaurant to have the same song for Celebrating Birthday. Songs are often pasted on the walls at the waiter’s section. Read or write and grasp it. Learn and sing along with others.

The meaning in English ?

if you’re happy and you know it clap your hands
If you’re happy and you know it clap your hands
If you’re happy and you know it
Then you really ought to show it

Additional Information – Some Dos and Don’ts

I’ve tried my best to share with you what I know. I would love to hear from you. A discussion would further enhance this work.  Thank you very much and have a wonderful journey.

• Practice is what makes you a Hibachi Chef. Practice everything. When you are idle such as during lunch breaks, practice doing a show instead of taking a nap. When you are at home, practice your show taking a few breaks from TV etc.
• When you are hired as a trainee, and you get the chance to cook, cook for as many people as you can. Just do it and don’t be lazy! Practice and you will surely go far.
• Don’t ask a kid or anyone to handle the spatula or ask them to cook as a joke. The grill is hot and anything can happen.
• Don’t be rude to customers
• Do try to please a customer – say a chicken wasn’t done and the customer has told you or another person. Offer him/her a fresh cook, just bring another chicken
• Don’t except Tips (they are suppose to follow you based on how well you do)
• Don’t expect equal share of tips etc, since you are a new Trainee, perhaps cooking less people, less tables than the other chefs
• Don’t think of Hibachi Chef any different than other chefs.
• Do all you can to add more to your Entertainment parts, there is always room to make people laugh. Here is one more hint : a faked egg, just ask a customer to catch it from among a bowl of eggs, and suddenly throw at`um the foam egg. They sure will giggle. Do your best to find ways to entertain. Some read books, some even do magics.
• Cooking meal not always the 100% of Hibachi, it’s your attitude, and overall presentation. Don’t be acting like a Pro and your outside reveals that you don’t have a penny of what it takes to be a pro
• Don’t be selected when it comes to customers or orders, treat each and every customer just the way you would treat your brother.
• Don’t forget to turn off the grill after you have finished cooking
• If the grill wasn’t turned on when you came, don’t start shouting at the host or the server who is suppose to turn it on. Just relax, turn it on, and tell folks something like, “this grill seems to be a bit slow. I will back in a bit” or instead, just stay there, talk to them while the grill gets hotter.
• Don’t assume grills are always on even the switch says so. We are talking about security here, bunches of people, including you and the gas under the grill. A professional chef will bend a little down to the grill, if he has to, to make sure the grill is on. That’s his way to ensure the grill is on and he knows everyone will be safe. Others expect that the world is a perfect place and it will be so 100% of the time.
• Do count the number of tables you have cooked, the type of foods you have cooked, and the timing. A log of what you do day by day, will help you improve if you focus on the areas where you seem to be lacking. Such as timing.

When will I know I am a pro ? – That’s a very good question. Here are some hits:

When customers start asking your name when the come back to eat again, when customers start tipping you more than the other chefs, when customers leave a complimentary comment at the front desk, you are on your way to the top. But don’t be so proud, remember – consider yourself as down-to-earth, humble and the money will surely follow you.

Cheers, and have a happy Journey.
Did I see smile on your face ? ——— KEEP IT UP all the time.  ———

– Ruben

Parts of this Article(s).. Part 1 | Part 2 | Part 3 | Part 4 | Part 5