Job Description

Job Title:

Commis Chef - Japanese Cuisine

Department:

Kitchen / Culinary

Reports To:

Demi Chef de Partie / Chef de Partie / Sous Chef

Job Summary:

The Commis Chef (Japanese Cuisine) assists in the preparation, cooking, and presentation of authentic Japanese dishes such as sushi, sashimi, tempura, teppanyaki, and ramen. The role involves maintaining the highest standards of food quality, hygiene, and presentation while supporting senior chefs in daily kitchen operations.

Key Responsibilities:

Assist in the preparation and cooking of Japanese dishes under the supervision of senior chefs. Ensure ingredients are properly prepared, portioned, and stored according to kitchen standards. Support sushi and hot kitchen sections by maintaining consistency in taste and presentation. Follow proper cutting and handling techniques for fish and other seafood. Maintain cleanliness and organization of workstations, equipment, and utensils. Follow all food safety, hygiene, and sanitation standards as per HACCP guidelines. Receive and store deliveries while checking for quality and freshness. Assist in mise en place for service periods. Support in minimizing food waste and ensuring cost control. Collaborate with team members to ensure smooth kitchen operations.

Qualifications & Skills:

Minimum 1-2 years of experience in a Japanese kitchen (hotel or restaurant). Basic knowledge of Japanese cuisine and culinary techniques (e.g., sushi rolling, tempura frying, knife skills). Diploma or certificate in Culinary Arts preferred. Ability to work under pressure and maintain attention to detail. Good communication and teamwork skills. Knowledge of food safety and hygiene practices.

Physical Requirements:

Able to stand for long periods and work in a fast-paced kitchen environment. Flexibility to work shifts, weekends, and holidays.
Job Type: Full-time