Position Summary
Della Resorts & Adventure is seeking a skilled and enthusiastic Commis I to join its Japanese culinary team. The Commis I will assist in the preparation and presentation of authentic Japanese cuisine while ensuring consistency, food safety, and operational excellence. This role is ideal for a culinary professional with a solid foundation in Japanese cooking techniques who is eager to develop their skills in a luxury hospitality environment.
Key Responsibilities
Food Preparation
- Prepare ingredients for daily kitchen operations, including seafood, meats, vegetables, sauces, rice, and garnishes.
- Assist in the preparation of authentic Japanese dishes such as sushi, sashimi, nigiri, maki rolls, tempura, ramen, udon, donburi, yakitori, robata, and other menu items, as applicable.
- Ensure all mise en place is completed before service.
- Maintain consistency in taste, portioning, and presentation according to standardized recipes.
- Support senior chefs during lunch, dinner, buffet, and special event services.
Kitchen Operations
- Work efficiently within the assigned kitchen section under the guidance of the Chef de Partie.
- Ensure timely preparation and dispatch of food orders.
- Follow all kitchen SOPs and maintain smooth workflow during service.
- Handle kitchen equipment safely and responsibly.
- Report equipment malfunctions or maintenance issues promptly.
Quality Assurance
- Ensure only fresh, high-quality ingredients are used in food preparation.
- Follow standardized recipes and plating guidelines.
- Maintain the authenticity and quality standards of Japanese cuisine.
- Assist in monitoring portion control and minimizing food wastage.
Hygiene & Food Safety
- Maintain high standards of cleanliness and personal hygiene.
- Comply with HACCP, food safety, sanitation, and health regulations.
- Ensure proper storage, labeling, and FIFO stock rotation.
- Keep workstations, utensils, and kitchen equipment clean and organized at all times.
Inventory Support
- Assist with daily stock checks and ingredient replenishment.
- Inform senior chefs about shortages or quality concerns.
- Support inventory counts and proper storage of ingredients.
- Minimize waste through careful handling of food products.
Teamwork & Learning
- Work collaboratively with chefs and kitchen staff to ensure efficient operations.
- Follow instructions from senior chefs with accuracy and professionalism.
- Participate in culinary training sessions and skill development programs.
- Demonstrate a willingness to learn advanced Japanese culinary techniques and kitchen operations.
Qualifications
- Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
- Professional culinary certification is preferred.
- Basic training in Japanese cuisine is an advantage.
Experience
- Minimum 2–3 years of experience in a professional kitchen.
- At least 1 year of experience in a Japanese restaurant or Asian specialty kitchen is preferred.
- Experience in luxury hotels, fine dining restaurants, or premium standalone restaurants is an advantage.
Diploma or Degree in Culinary Arts, Hotel Management
Minimum 2–3 years of experience in a professional kitchen, At least 1 year of experience in a Japanese restaurant
Culinary Director
N/A
