Commis Cook: Fusion Kitchen — Learn, Prep & HACCP

GAIA JAPANESE CONCEPT PTE. LTD.; Singapore; On-site; SGD 22,000 - 31,000; Full time

Job summary

Gaia Japanese Concept Pte. Ltd. is seeking a Commis Cook / Kitchen Assistant for Loca Niru in Singapore. You will assist senior chefs, follow recipes and FIFO to ensure quality and safety while maintaining clean, organized stations in a fast-paced kitchen led by experienced chefs.

The role involves flexible shifts, learning opportunities in a pre-opening environment, and collaboration with a passionate team dedicated to blending Japanese and French culinary techniques.

Qualifications

• HACCP knowledge to maintain food safety.
• Effective communication and ability to work independently and as part of a team.
• Flexible work hours including shifts, split shifts, weekends and public holidays.

Responsibilities

• Assist senior chefs in preparing dishes within assigned sections to meet quality and presentation standards
• Follow standard recipes and portion controls to ensure consistent food production
• Store and label food products correctly in refrigerators and storage containers to minimize spoilage and waste
• Receive and organize food supplies, applying FIFO (first in, first out) to maintain freshness and safety
• Maintain cleanliness and sanitation in all kitchen areas by following safety and hygiene standards
• Clean and maintain workstations according to scheduled routines to support kitchen efficiency
• Handle and maintain kitchen equipment properly to ensure safe and effective operation
• Collaborate with team members to support kitchen operations and complete additional tasks as assigned

Skills

HACCP knowledge

Effective communication

Flexibility with shifts

Job description

Gaia Japanese Concept Pte. Ltd. is seeking a Commis Cook / Kitchen Assistant for Loca Niru in Singapore. You will assist senior chefs, follow recipes and FIFO to ensure quality and safety while maintaining clean, organized stations in a fast-paced kitchen led by experienced chefs.

The role involves flexible shifts, learning opportunities in a pre-opening environment, and collaboration with a passionate team dedicated to blending Japanese and French culinary techniques.