Commis Cook

Commis Cook (Development Pathway)

Restaurant JAG, Singapore

At Restaurant JAG, we believe great chefs are not born fully formed.

They are shaped through opportunity, mentorship, discipline, curiosity, and the guidance of those willing to invest in their future.

We are looking for a passionate and ambitious Commis Cook to join our young and growing team.

This role is intended for a recent culinary graduate or an individual with limited professional kitchen experience who is eager to build a meaningful career in the culinary profession. Whether your background is in French, Japanese or Chinese cuisine, what matters most to us is not where you have worked, but your willingness to learn, your attitude towards growth, and your commitment to excellence.

We are not searching for the finished product.

We are searching for potential.

Led by Executive Chef Laurence Tan (32) and General Manager Maryjoy Lim (27), our team has an average age of 30. We are united by a shared commitment to craftsmanship, hospitality, continuous learning and supporting one another as we grow together.

The culture at Restaurant JAG is built upon mutual respect, humility, professionalism and genuine care for the development of every individual who joins our team.

If you are looking for a kitchen where your growth is taken seriously, your contributions are valued and your future matters, we would love to meet you.

What You'll Be Doing

Working alongside the culinary team across all areas of kitchen operations.

• Learning the foundations of French cooking through daily service and hands-on mentorship.
• Assisting with the preparation and execution of tasting menu service.
• Developing an understanding of seasonality, ingredient sourcing and produce-led cuisine.
• Building confidence in professional kitchen organisation, hygiene and workflow management.
• Contributing positively to a collaborative and supportive team environment.
• Learning the standards, discipline and attention to detail required for fine dining.

What Makes This Role Different

At JAG, we believe our responsibility extends beyond operating a successful restaurant.

We believe in developing people.

Over the course of your first four seasonal menu cycles, you will rotate through the core sections of the kitchen, gaining exposure to vegetables, sauces, fish, meat, service preparation and the many technical foundations that underpin French cuisine.

This structured journey is designed to help you discover your strengths, develop technical confidence and build a comprehensive understanding of how every component contributes to the guest experience.

As your skills and understanding grow, increasing responsibility will be entrusted to you.

Upon completing this development pathway, you will be given the opportunity to specialise in the station that resonates most strongly with your interests and talents, creating a clear pathway towards becoming a Chef de Partie and, ultimately, contributing to menu creation and culinary development.

This is not simply a first job.

It is the beginning of a career.

Who We're Looking For

A recent culinary graduate or someone with limited professional kitchen experience.

• An individual with a genuine passion for food and hospitality.
• Someone eager to learn and committed to continual improvement.
• A person who is humble, hardworking and coachable.
• An individual who takes pride in doing the small things well.
• Someone who thrives within a collaborative team environment.
• A naturally curious person who enjoys learning new techniques and ideas.
• A professional who values respect, integrity and excellence in their work.

Technical skills can be taught.

Character, attitude and a desire to grow are far more difficult to find.

Above all else, we are looking for people who are excited by the opportunity to learn, develop and become part of something meaningful.

Why Join JAG

5-day work week.

• Sundays and Mondays off.
• Structured development across multiple kitchen stations.
• Direct mentorship from Executive Chef Laurence Tan and the senior culinary team.
• Clear progression pathway towards Chef de Partie and future leadership opportunities.
• Genuine opportunities for creative contribution as you develop.
• Young and supportive team environment.
• Mentorship-focused culture centred on long-term growth.
• International and diverse workplace.
• Produce-driven, seasonal and research-focused cuisine.
• Professional standards delivered within a warm and respectful team culture.
• A workplace where individuality, creativity and personal growth are encouraged and celebrated.

A Culture Built on Growth

One of the things we are most proud of at Restaurant JAG is the longevity of our team.

Every current member of our kitchen team has been with us for more than three years, while several senior team members have been part of the journey for between five and eight years, dating back to the restaurant's earliest chapters.

We believe this reflects the culture we have worked hard to create: one built on trust, respect, mentorship and a genuine investment in each person's development.

Building the Next Generation

Restaurant JAG is proud to play a small role in nurturing the next generation of culinary talent in Singapore.

We believe the future of Singapore's culinary landscape belongs to passionate young people who are given the opportunity, guidance and environment to realise their potential.

For the right individual, this role represents the start of a long journey of growth, discovery and craftsmanship.

We would be honoured to be part of that journey.

Salary

S$2,400 - S$2,800 per month (commensurate with experience)

Location

Restaurant JAG, Singapore

Start Date

Position available for an Immediate to January 2027 start.