Commis Chef (Junior Chef)

SAMPLE GATES EPICUREAN PTE. LTD.; Singapore; On-site; SGD 21,000 - 27,000; Full time

Job summary

SAMPLE GATES EPICUREAN PTE. LTD. at Boat Quay, Singapore, seeks a Commis Chef for a brand new western cuisine restaurant. This foundational role involves daily prep, station work, and mentorship from Head Chef and Sous Chef.

Ideal candidates include 1–2 years kitchen experience or recent culinary graduates (SHATEC, At-Sunrice, CIA); basic knife skills and hygiene knowledge are essential.

Qualifications

• Basic knife skills and hygiene practices are required.
• Familiarity with professional kitchen equipment preferred.
• Willingness to perform grunt work to keep the kitchen running.

Responsibilities

• Mise en Place & Prep Work for daily service.
• Execute daily prep list: wash, peel, chop, portion ingredients.
• Run simpler kitchen stations during service with speed and accuracy.
• Assist in receiving deliveries and organizing the walk-in chiller.
• Maintain a spotless workstation before, during, and after service.
• Support Head Chef and Sous Chef during busy periods.

Skills

Knife skills

Pro kitchen familiarity

Hygiene practices

Physically fit

Education

Culinary school grad (SHATEC / At-Sunrice / CIA)

Job description

Brand new restaurant (western cuisine) in CBD

Location : Boat Quay

Employment : Full-time position

Job Summary:

We are looking for an energetic and hardworking Commis Chef to be the engine of our three-person kitchen. This is a foundational role where you will learn the inner workings of a professional kitchen by handling the bulk of our daily preparation. During service, you will manage focused stations and support the senior chefs. This is an excellent opportunity for a newer cook to gain hands-on experience and direct mentorship from a Head Chef and Sous Chef.

Key Responsibilities

• Mise en Place & Prep Work
• Execute the daily prep list efficiently, including washing, peeling, and chopping vegetables, butchering basic proteins, and preparing stocks, marinades, and foundational sauces.
• Weigh and precisely portion ingredients for service to ensure consistency and speed for the senior chefs.
• Service & Execution
• Run the simpler kitchen stations during service (e.g., deep fryer, cold section, salads, or plating garnishes) with speed and accuracy.
• Anticipate the needs of the Head Chef and Sous Chef during busy rushes, restocking their stations and assisting as directed.
• Sanitation & Kitchen Maintenance
• Act as the primary driver of kitchen cleanliness. This includes washing pots, pans, and service ware during slow periods to keep the kitchen moving.
• Maintain a spotless workstation before, during, and after service.
• Assist in receiving deliveries, organizing the walk-in chiller, and ensuring all items are properly labeled and stored according to SFA standards.

Qualifications & Requirements

• Experience: 1-2 years of basic kitchen experience, or a recent graduate from a recognized culinary institution (e.g., SHATEC, At-Sunrice, CIA).
• Certifications: Valid WSQ Food Safety Course Level 1 is mandatory.
• Skills: Basic knife skills, familiarity with professional kitchen equipment, and an understanding of standard hygiene practices.
• Attributes: Fast, physically fit (able to stand for long hours and lift heavy items), eager to learn, and willing to do the necessary "grunt work" to keep the kitchen running smoothly.