Japanese Line/ Commis Cook

GOCHISO ASIA HOLDINGS PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

GOCHISO ASIA HOLDINGS PTE. LTD. is seeking a passionate Japanese Restaurant Cook to join our culinary team. You will prepare authentic Japanese dishes, keep a spotless workstation, and ensure every plate meets our high standards of presentation and taste.

You will manage stations like Yakiniku and Donburi, maintain strict hygiene, and work in a fast-paced kitchen environment with attention to detail and teamwork.

Qualifications

• 1–3 years of experience in a Japanese kitchen or fast-paced restaurant.
• Basic knowledge of Japanese culinary techniques, ingredients, and equipment.
• Valid Food Safety Course Level 1 certificate.

Responsibilities

• Food Preparation: prep fresh ingredients daily, including dashi and marination.
• Station Management: oversee stations such as Yakiniku and Donburi.
• Plating & Presentation: garnish and arrange dishes with precise presentation.
• Kitchen Hygiene: maintain cleanliness and safety per local regulations.
• Inventory Control: monitor freshness and store items per FIFO standards.

Skills

Japanese techniques

Ingredients knowledge

Tools

Commercial fryers

Robata grills

Job description

We are seeking a passionate and detail-oriented Japanese Restaurant Cook to join our culinary team. In this role, you will be responsible for preparing authentic Japanese dishes, maintaining meticulous workstation cleanliness, and ensuring every plate meets our high standards of presentation and taste.

Key Responsibilities

• Food Preparation: Prep fresh ingredients daily, including slicing vegetables, preparing dashi, and marinating meats or seafood.
• Station Management: Oversee and operate specific kitchen stations such as, Yakiniku and Donburi (rice bowls).
• Plating & Presentation: Garnish and arrange dishes with precision, adhering strictly to traditional or modern Japanese presentation guidelines.
• Kitchen Hygiene: Maintain top-tier cleanliness, sanitation, and safety standards incompliance with local food safety regulations.
• Inventory Control: Monitor ingredient freshness, minimize food waste, and properly store items according to FIFO (First In, First Out) standards.

Requirements & Qualifications

• Experience: 1 to 3 years of experience in a Japanese kitchen or a fast-paced commercial restaurant.
• Skills: Basic knowledge of Japanese culinary techniques, ingredients, and specialized kitchen equipment (e.g., commercial fryers, robata grills).
• Physical Stamina: Able to stand for extended periods and work efficiently in a high-temperature kitchen environment.
• Certifications: Must possess a valid Food Safety Course Level 1 certificate.

This role reports to Restaurant Head Chef