Commis cook / Chef De Partie (Japanese Cuisine)

GAIA FRANCHISE CONCEPTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading Japanese udon restaurant in Singapore is seeking a Commis Cook / Chef De Partie to support daily kitchen operations and assist the Head and Sous Chef. The role requires a candidate with culinary skills and the ability to work in a fast-paced environment. Responsibilities include preparing and maintaining food standards, ensuring cleanliness, and supporting the team to deliver high-quality dishes. Ideal candidates should have a positive service attitude and a culinary qualification.

Qualifications

• Possess basic food and hygiene certificate.
• Knowledge of various cooking methods and procedures.
• Positive service attitude and willingness to learn.

Responsibilities

• Support the Head and Sous Chef in daily operations.
• Prepare and present food according to established standards.
• Maintain cleanliness and safety in kitchen areas.
• Maintain high standards of sanitation and cleanliness.
• Assist in monthly inventory counts.

Skills

Communication

People management

Service-oriented

Team player

Education

Certificate in Culinary Skills / GCE 'O' level or equivalent

Basic food and hygiene certificate

Job description

Udon Shin is a Japaneseudon specialist that started in Tokyo (in 2011). In November 2025, it openedits first international outlet – Singapore. The concept is all aboutcraftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodlesare freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried.The kitchen is an open concept where diners can see their Udon being freshlymade and cooked.

The primary role of the Commis Cook / Chef De Partie isto provide support to the Head and Sous Chef and any other persons or companiesassigned, in a professional and timely manner. This individual will assist withdaily kitchen operations and must be flexible in terms of job scope and workhours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication, people management, meticulous,service-oriented skill and a good team player.

Responsibilities

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards.
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, storage containers with proper handling and usage.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other team members to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferably with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene
• Candidates with more than 3 years of relevant experience can be considered for the Chef De Partie position.

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You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.