Commis 1 - Japanese cuisine (Saudi National)

Role overview

Food preparation and service

• Prepare Japanese dishes according to established recipes, culinary standards, and senior chef instructions.
• Complete daily mise en place and keep the workstation prepared, organized, clean, and stocked.
• Assist with Japanese ingredients while maintaining freshness, quality, consistency, and portioning.
• Support the Chef de Partie and Demi Chef de Partie during service.

Food safety and kitchen standards

• Follow recipes, preparation methods, portion control, and presentation standards.
• Handle, store, label, and rotate food products according to food safety and quality standards.
• Maintain hygiene, cleanliness, personal grooming, HACCP compliance, and health and safety standards.
• Use kitchen equipment safely and report faults or maintenance requirements.
• Support food waste reduction through proper preparation, storage, and ingredient use.

Team development

• Participate in cleaning schedules for workstations, equipment, utensils, and kitchen areas.
• Participate in training and development to improve culinary skills and knowledge of Japanese cuisine.
• Work collaboratively with professionalism, attention to detail, and willingness to learn.

Requirements

• A Certificate or Diploma in Culinary Arts is preferred.
• Minimum 1–2 years of relevant kitchen experience, ideally in a 4- or 5-star hotel or upscale dining environment.
• Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations.
• Good understanding of food safety, hygiene practices, and HACCP standards.
• Ability to follow instructions, work under pressure, and maintain consistency in a fast-paced kitchen.
• Strong commitment to continuous learning and professional development.

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