Cook & Commis

Responsibilities

• Prepare and cook menu items according to restaurant recipes and standards
• Assist senior chefs with mise en place, cooking, and plating
• Maintain cleanliness and organization of your assigned station
• Follow portion control and presentation guidelines consistently
• Adhere strictly to food safety and hygiene protocols
• Support the kitchen team during high-volume service periods

Requirements

• 1–3 years of experience in a professional kitchen
• Basic knowledge of cooking techniques and kitchen equipment
• Understanding of food safety, sanitation, and hygiene best practices
• Good communication skills in English
• Ability to work flexible hours including evenings and weekends

Preferred Qualifications

• Passion for Asian and Hawaiian-inspired cuisine