Commis 1 - Japanese cuisine (Saudi National)
Core
Junior culinary staff supporting the preparation and execution of high-quality Japanese dishes in a luxury hotel setting.
Role type
Commis Chef (Japanese Cuisine)
Builds
Japanese dishes for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Japanese cuisine preparation, mise en place, food safety and hygiene (HACCP), kitchen equipment operation, portion control, food storage and rotation
Preferred skills
Culinary Arts certificate/diploma, 1-2 years kitchen experience in 4-5 star hotel, knowledge of upscale dining operations
Technologies
Kitchen equipment
Responsibilities
Prepare and assist in executing Japanese dishes, complete daily mise en place, handle and store ingredients correctly, support chefs during service, maintain hygiene and cleanliness standards, participate in cleaning schedules, minimize food waste
Seniority
Junior, entry-level IC
