server (Former Employee) – Victoria, BC – 2 August 2018
I personally like the other servers and chef, they are friendly and support you if needed. (just staff, not the managers) However, the shift is very short (3 - 4 hours/day). the worse thing is if they don't have enough reservation, they will cut your shift in the last minutes (1 hour before the shift start). They scheduled it a week ago and cut it just like that.
Their tips is really good, IF you are able to get 100% of them. There is no rule or any measurement, it basically bases on the manager's observation (not 1, usually 3 managers in 1 shift). It takes a while to get 100% tho
Teppan Chef (Current Employee) – Edmonton, AB – 31 July 2018
Great fun job with some great people to work with. Not a career to be stuck in though. I want something I can be more proud of something where I can make a difference in people's lives and be well respected internally and externally.
Teppan Yaki Chef (Current Employee) – Edmonton, AB – 22 May 2015
I learn how to cook with this job and become more confident since i'm practicing public speaking in front of a group of customers all the time. Management wise, there are quite a bit changes in management team recently, seems chaotic. Co-workers are cool, fun to hang out with. Hardest part of the job would be serving customers with proper manner as well as maintaining the quality of productions. I honestly enjoy every part of the job, but it is time to move on.
tepanyaki chef (Former Employee) – Edmonton, AB – 5 March 2014
working at Japanese village was a fun enjoyable experience for me as a chef. i would work 5/6 days a week, 8 hour shift. i learned to be confident in front a lot of people and also i learned some really awesome techniques of entertainment and food preparation. Japanese village is a family business and have been around for many many years, the owners and managers are doing an exceptional job at running the business as they have a loyal customer market in Edmonton.The chefs there have been working there for a long time and the public have grown to love them and thus having their own personal chefs on request. the hardest part for me was learning a trick show with my fork, spatula and knife as i was never exposed doing "dangerous" tricks in front of people, but as time went by, the more tables i cooked for i gained the confidence and became comfortable with using my equipment. For me the most enjoyable part of working there was the people i worked with and the people i met and cooked for, i learned so many different things about people and their cultures. my co workers became my family as i had no family in Edmonton. i gained some strong friendships and a second home there.
delicious staff meals, made by a vietnamese chef, fun working kitchen, regular customers, weekly tips and side tips were very good.
far from home, my educational skills of foods were barely used.