Commis Chef

Description:

• Minimum 1–2 years' experience on a grill, robata or charcoal section
• Experience with Japanese robata/yakitori is a strong advantage
• Understands meat, seafood and vegetable grilling, temperatures and doneness
• Supports mise en place, section setup and closing

✅ For both roles:
• Solid food safety and hygiene practices (HACCP knowledge is a plus)
• Experience in high-volume or premium restaurants
• Team player, disciplined, and comfortable with shift work, weekends and holidays
• Basic English communication