- Outram Central Region (Singapore) Singapore
SAMPLE GATES EPICUREAN PTE. LTD. Hiring! Full Time Commis Chef (Junior Chef) in Central Region (Singapore), Earn up to SGD 2,800 - Ricebowl
Commis Chef (Junior Chef)
SAMPLE GATES EPICUREAN PTE. LTD.
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Working Location
Job Description
Responsibilities
Brand new restaurant (western cuisine) in CBD
Location
: Boat Quay
Employment
: Full-time position
Job Summary
:
We are looking for an energetic and hardworking Commis Chef to be the engine of our three-person kitchen. This is a foundational role where you will learn the inner workings of a professional kitchen by handling the bulk of our daily preparation. During service, you will manage focused stations and support the senior chefs. This is an excellent opportunity for a newer cook to gain hands-on experience and direct mentorship from a Head Chef and Sous Chef.
Key Responsibilities
Mise en Place & Prep Work
Execute the daily prep list efficiently, including washing, peeling, and chopping vegetables, butchering basic proteins, and preparing stocks, marinades, and foundational sauces.
Weigh and precisely portion ingredients for service to ensure consistency and speed for the senior chefs.
Service & Execution
Run the simpler kitchen stations during service (e.g., deep fryer, cold section, salads, or plating garnishes) with speed and accuracy.
Anticipate the needs of the Head Chef and Sous Chef during busy rushes, restocking their stations and assisting as directed.
Sanitation & Kitchen Maintenance
Act as the primary driver of kitchen cleanliness. This includes washing pots, pans, and service ware during slow periods to keep the kitchen moving.
Maintain a spotless workstation before, during, and after service.
Assist in receiving deliveries, organizing the walk-in chiller, and ensuring all items are properly labeled and stored according to SFA standards.
Qualifications & Requirements
Experience: 1–2 years of basic kitchen experience, or a recent graduate from a recognized culinary institution (e.g., SHATEC, At-Sunrice, CIA).
Certifications: Valid WSQ Food Safety Course Level 1 is mandatory.
Skills: Basic knife skills, familiarity with professional kitchen equipment, and an understanding of standard hygiene practices.
Attributes: Fast, physically fit (able to stand for long hours and lift heavy items), eager to learn, and willing to do the necessary "grunt work" to keep the kitchen running smoothly.
Location
: Boat Quay
Employment
: Full-time position
Job Summary
:
We are looking for an energetic and hardworking Commis Chef to be the engine of our three-person kitchen. This is a foundational role where you will learn the inner workings of a professional kitchen by handling the bulk of our daily preparation. During service, you will manage focused stations and support the senior chefs. This is an excellent opportunity for a newer cook to gain hands-on experience and direct mentorship from a Head Chef and Sous Chef.
Key Responsibilities
Mise en Place & Prep Work
Execute the daily prep list efficiently, including washing, peeling, and chopping vegetables, butchering basic proteins, and preparing stocks, marinades, and foundational sauces.
Weigh and precisely portion ingredients for service to ensure consistency and speed for the senior chefs.
Service & Execution
Run the simpler kitchen stations during service (e.g., deep fryer, cold section, salads, or plating garnishes) with speed and accuracy.
Anticipate the needs of the Head Chef and Sous Chef during busy rushes, restocking their stations and assisting as directed.
Sanitation & Kitchen Maintenance
Act as the primary driver of kitchen cleanliness. This includes washing pots, pans, and service ware during slow periods to keep the kitchen moving.
Maintain a spotless workstation before, during, and after service.
Assist in receiving deliveries, organizing the walk-in chiller, and ensuring all items are properly labeled and stored according to SFA standards.
Qualifications & Requirements
Experience: 1–2 years of basic kitchen experience, or a recent graduate from a recognized culinary institution (e.g., SHATEC, At-Sunrice, CIA).
Certifications: Valid WSQ Food Safety Course Level 1 is mandatory.
Skills: Basic knife skills, familiarity with professional kitchen equipment, and an understanding of standard hygiene practices.
Attributes: Fast, physically fit (able to stand for long hours and lift heavy items), eager to learn, and willing to do the necessary "grunt work" to keep the kitchen running smoothly.
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