Key Responsibilities

Assist in preparing and cooking Japanese dishes according to established recipes and standards.
Support the Chef de Partie and Sous Chef in daily Japanese kitchen operations.
Prepare ingredients including cutting, seasoning, portioning, and basic food preparation techniques.
Ensure proper presentation, consistency, and quality of all Japanese cuisine items.
Maintain cleanliness and organization of the assigned kitchen station.
Follow food safety, hygiene, and sanitation standards, including HACCP requirements.
Ensure proper storage, labeling, and handling of ingredients and food products.
Assist in monitoring stock levels and maintaining kitchen supplies.
Minimize food waste through proper preparation and portion control.
Support restaurant, banquet, and special event operations when required.
Maintain kitchen equipment and report any maintenance issues to the Chef de Partie or Sous Chef.
Work collaboratively with the culinary team to ensure smooth kitchen operations.

Qualifications

Minimum 1–2 years of experience in Japanese cuisine or a similar culinary environment, preferably in a 4- or 5-star hotel.
Basic knowledge of Japanese cooking techniques, ingredients, and food presentation.
Familiarity with sushi, sashimi, hot kitchen, or Japanese food preparation is an advantage.
Understanding of food safety, hygiene, and sanitation standards.
Ability to work in a fast-paced kitchen environment.
Strong teamwork, discipline, and willingness to learn.
Good attention to detail and commitment to food quality.
Flexible to work shifts, weekends, and public holidays.
Passion for Japanese cuisine and culinary development.

Commis Japanese