Commis Japanese

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.