Commis Chef – Asian Cuisine

About the role

The Commis Chef – Asian Cuisine supports the kitchen team in preparing and producing Asian and Nikkei dishes to KUURU’s standards. This entry‑level position is ideal for a motivated culinary professional with prior experience in Asian cuisine who wants to develop technical skills in a professional kitchen.

Key responsibilities

• Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations.
• Prepare ingredients and complete mise en place according to production requirements.
• Prepare Asian and Nikkei dishes following established recipes and standards.
• Perform basic food preparation tasks such as washing, peeling, cutting, portioning, and marinating.
• Assist with sauces, dressings, stocks, garnishes and other kitchen components.
• Maintain a clean, organized, and hygienic workstation throughout the shift.
• Follow all food safety, HACCP, health and hygiene procedures.
• Support the kitchen team during service to ensure efficient and accurate order preparation.

Required profile

• Previous experience as a Commis Chef or similar entry‑level culinary position.
• Experience in Asian cuisine (Japanese, Nikkei, Chinese, Thai, Korean, etc.) is required.
• Basic knowledge of Asian ingredients, sauces, seasonings and cooking techniques.
• Basic knife skills and understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast‑paced kitchen and good teamwork skills.
• Professional attitude, discipline and strong work ethic.

Required skills

• Knife skills
• Food safety & hygiene knowledge
• Asian ingredients & sauces knowledge
• Mise en place preparation
• Basic cooking techniques
• Stock rotation and waste control