Commis Chef

at  Nette Restaurant Cafe

The Commis Chef will support the kitchen team in preparing high-quality French-Japanese fusion dishes, ensuring the culinary standards of both French and Japanese techniques are maintained. This entry-level position provides an opportunity for a budding chef to learn and develop in a fast-paced and creative kitchen environment. A strong interest in both French and Japanese cuisine and a desire to learn under skilled chefs are essential.

REQUIRED SKILLS & QUALIFICATIONS:

• Culinary Experience: Previous experience in a professional kitchen is a plus, but not required. A keen interest in both French and Japanese cuisines is essential.
• Understanding of Techniques: Familiarity with French culinary techniques (e.g., sauces, sous-vide) and Japanese methods (e.g., sushi, tempura, ramen) is beneficial.
• Attention to Detail: Ability to maintain consistency in the quality and presentation of dishes.
• Team Player: Ability to work efficiently as part of a team and communicate clearly with other kitchen staff.
• Work Ethic: Strong time management and organizational skills, with the ability to work in a fast-paced environment.
• Passion: A passion for food, especially in blending French and Japanese culinary traditions.
• Hygiene Knowledge: Knowledge of food safety regulations and maintaining cleanliness in a kitchen.

• Food Preparation:
• Assist in the preparation and cooking of dishes based on French and Japanese culinary techniques.
• Prepare ingredients, sauces, stocks, and garnishes, ensuring correct portioning and consistency.
• Follow recipes precisely to maintain the restaurant’s high standards.
• Station Management:
• Work in various sections of the kitchen, including but not limited to the sushi bar, grill, pastry, or sauce stations.
• Maintain organization and cleanliness in assigned stations, including mise en place (set up) and stock rotation.
• Quality Control:
• Ensure all dishes are plated according to restaurant standards.
• Assist in monitoring the quality of ingredients used, ensuring freshness and consistency.
• Support the team in checking the finished product before it leaves the kitchen.
• Collaboration and Communication:
• Work closely with senior chefs and kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with the front-of-house team to ensure timely service.
• Contribute to maintaining a positive and harmonious kitchen environment.
• Kitchen Hygiene & Safety:
• Follow all health and safety regulations, including food safety, sanitation, and workplace safety.
• Clean and maintain kitchen tools, equipment, and work areas.
• Assist in inventory management and stock control as needed.
• Learning & Development:
• Take initiative to learn new techniques, both French and Japanese, from senior chefs.
• Participate in training sessions to enhance culinary skills and knowledge.