Commis Cook / Chef De Partie (UDON SHIN)

About the Restaurant

Udon Shin is a Japanese udon specialist that started in Tokyo (in 2011). In November 2025, it opened its first international outlet – Singapore. The concept is all about craftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodles are freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried. The kitchen is an open concept where diners can see their Udon being freshly made and cooked.

Job Summary

The primary role of the

Commis Cook / Chef De Partie

is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Responsibilities

Support the Head Chef, Sous Chef, and kitchen team to maintain efficient daily kitchen operations

Prepare, arrange, and portion food items accurately following standard recipes and presentation guidelines

Maintain full knowledge of menu items, recipes, cooking methods, and presentation standards to ensure consistency

Monitor ingredient stock, kitchen equipment, inventory, and supplies to ensure availability for daily service

Store all food products properly in designated refrigerators and containers, following safe handling procedures

Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times

Clean and maintain kitchen equipment regularly to ensure proper functioning and hygiene

Assist with monthly inventory counts and accurately record food wastage to support cost control

Collaborate closely with team members to achieve high customer satisfaction through quality food preparation

Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

Certificate in Culinary Skills or equivalent qualification such as GCE 'N' level

Basic food hygiene certification

Knowledge of various cooking methods, ingredients, equipment, and food preparation procedures

Experience working in a kitchen environment, with 3+ years relevant experience considered for Chef De Partie role

Strong communication and interpersonal skills to work effectively within a team

Positive service attitude, coachable mindset, and willingness to learn

High standard of personal hygiene

Candidates with more than 3 years of relevant experience can be considered for the Chef De Partie position.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Franchise Concepts Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

About the Restaurant

Udon Shin is a Japanese udon specialist that started in Tokyo (in 2011). In November 2025, it opened its first international outlet – Singapore. The concept is all about craftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodles are freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried. The kitchen is an open concept where diners can see their Udon being freshly made and cooked.