Commis Kitchen Assistant – Korean Prep & Growth Path

WHUCHU | Korean Dining Restaurant; Singapore; On-site; SGD 22,000 - 28,000; Full time

Benefits offered by this job

Sales incentive (Monthly variable)

Annual bonus (1 month salary)

Medical coverage

Group discount

Training & career growth

Overseas cross-training

Job summary

INITIA Group invites applications for the Commis / Kitchen Assistant role in our Singapore kitchens. You will assist with ingredient prep, basic cooking, dishwashing, and maintaining hygiene and safety standards across our Korean restaurant concepts.

This junior/trainee position offers hands-on learning in a fast-paced, high-turnover casual dining environment. We value teamwork, flexibility to work shifts including weekends/public holidays, and a proactive approach to food safety.

Qualifications

• Diploma or degree in culinary qualification or professional kitchen training preferred.
• Minimum 0-1 years’ relevant experience in a Kitchen Assistant role.
• Flexibility to work shifts, including weekends and public holidays, based on business needs.
• Experience with Korean/Asian cuisine is an advantage.

Responsibilities

• Assist with ingredient preparation including washing, peeling, cutting, measuring, portioning, marinating.
• Perform basic cooking and food preparation tasks per recipes.
• Prepare mise en place and replenish ingredients for daily operations.
• Assist chefs with dishes, sauces, stocks, and other menu items.
• Check freshness and quality of ingredients and report concerns.

Skills

Teamwork

Adaptability

Time management

Education

Culinary diploma/degree preferred

Job description

INITIA Group invites applications for the Commis / Kitchen Assistant role in our Singapore kitchens. You will assist with ingredient prep, basic cooking, dishwashing, and maintaining hygiene and safety standards across our Korean restaurant concepts.

This junior/trainee position offers hands-on learning in a fast-paced, high-turnover casual dining environment. We value teamwork, flexibility to work shifts including weekends/public holidays, and a proactive approach to food safety.