Chef Asian Cuisine

Roles and responsibilities

We are seeking a motivated and passionate Commis Chef to join our team. The Commis Chef will assist in the preparation and cooking of Asian cuisines, adhering to the restaurant's high standards. The ideal candidate will have a deep understanding of

different salads, ingredients, and techniques, while displaying a strong desire to learn and develop their skills.

Key Responsibilities:

• Assist in the preparation of Asian cuisines especially Korean as per the recipes
• Maintain cleanliness and organization of the kitchen, following food safety and hygiene standards.
• Prepare ingredients for daily use (e.g., chopping vegetables, marinating meats, preparing spices).
• Ensure the proper storage of food items, maintaining stock levels and rotating ingredients as needed.
• Follow the guidance of the senior chefs, ensuring dishes are prepared to the highest quality and presentation standards.
• Assist with the setup of the kitchen before service and clean up after service.
• Ensure all dishes are prepared in a timely and efficient manner, adhering to kitchen timing requirements.
• Take part in special kitchen duties, including food preparation for events, if required.
• Ensure all cooking equipment is cleaned, maintained, and used properly.

Qualifications & Skills:

• Experience: Prior experience working in Korean Cuisine
• Ability to prepare a variety of Korean dishes
• Ability to work in a fast-paced kitchen environment.
• Good knife skills and ability to safely handle kitchen equipment.
• Strong communication skills and ability to follow instructions.
• Attention to detail and passion for food presentation.

Desired candidate profile

• Food Preparation:

  • Assist in preparing ingredients for dishes by washing, peeling, chopping, and slicing vegetables, fruits, and other components.
  • Measure and mix ingredients according to recipes or instructions from senior chefs.
  • Prepare simple dishes or components of a dish, such as sauces, stocks, or garnishes.
  • Ensure food is prepared to the highest quality standards and according to restaurant specifications.

• Cooking Assistance:

  • Help cook dishes under the guidance of senior chefs, ensuring that food is cooked to the correct temperature and consistency.
  • Monitor cooking times to ensure that food is prepared correctly and on time.
  • Use kitchen equipment like ovens, stoves, fryers, and grills under supervision to assist in cooking food.

• Maintaining Kitchen Cleanliness:

  • Clean and sanitize kitchen workstations, utensils, pots, pans, and other equipment.
  • Follow proper food safety and hygiene practices, including maintaining cleanliness in the kitchen and food prep areas.
  • Assist with dishwashing duties or cleaning tasks as required by the kitchen team.

• Organizing and Stocking:

  • Help organize ingredients and food items in the kitchen, ensuring everything is easily accessible for the chefs.
  • Assist with receiving and storing deliveries of food and ingredients, making sure they are kept at the proper temperatures and are stored according to health and safety guidelines.
  • Ensure that the kitchen is stocked with necessary supplies and report low stock to the appropriate person.

• Learning and Development:

  • Learn various cooking techniques, food presentation, and kitchen procedures from senior chefs.
  • Develop an understanding of different kitchen sections, such as the grill, pastry, or cold section.
  • Take part in training and development sessions to expand culinary knowledge and skills.

• Assisting with Plating and Presentation:

  • Assist in plating dishes, ensuring food is presented beautifully and according to the restaurant’s standards.
  • Help with garnishing plates, ensuring that dishes are visually appealing before they are served to customers.

• Health and Safety Compliance:

  • Adhere to health and safety standards in the kitchen, including maintaining proper food storage and cleanliness.
  • Follow guidelines for handling and preparing food to avoid cross-contamination or foodborne illnesses.
  • Wear proper kitchen attire, such as aprons, gloves, and non-slip shoes, and ensure safety when using kitchen equipment.

• Team Collaboration:

  • Work effectively as part of a kitchen team, communicating with other kitchen staff and assisting where needed.
  • Report any kitchen issues, such as broken equipment or unsafe conditions, to a senior chef or kitchen manager.
  • Support colleagues with kitchen tasks during busy periods, ensuring that food preparation and service run smoothly.