Job Description:

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.

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Minimum Qualification:

Diploma or Degree in Culinary Arts, Hotel Management

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Minimum Job Experience:

Minimum 2–3 years of experience in a professional kitchen, At least 1 year of experience in a Japanese restaurant

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Reporting to:

Culinary Director

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Travel:

N/A

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