Commis Forager

**Commis have the following duties and responsibilities**:

- Assist chefs in daily food preparation and mise en place, particularly with Japanese ingredients and techniques.
- Handle basic cooking tasks such as cutting vegetables, preparing stocks, and assembling dishes under supervision.
- Ensure workstations are clean, organized, and maintained according to hygiene and food safety standards.
- Support chefs in maintaining consistency and presentation in line with fine dining standards.
- Maintain communication with the culinary team to coordinate the use of foraged ingredients in the menu.
- Be proactive in supporting the kitchen team during service and prep hour

**Foragers have the following duties and responsibilities**:

- Identify and gather a variety of wild edibles safely and sustainably
- Ensure harvesting practices abide by legal regulations and ethical guidelines
- Maintain thorough knowledge of local flora and fauna, including understanding which species are edible, medicinal or poisonous
- Monitor local ecosystems and weather patterns to predict the availability of certain species
- Prepare and preserve foraged goods for consumption or sale
- Advocate for and educate others about sustainable foraging practices and the importance of local ecosystems
- Build relationships with local vendors, restaurants, and markets to bring foraged goods to the restaurant.
- Document and record details of each foraging trip, including species gathered, locations, and yields

**Qualifications and Skills for Commis cum Forager**:

- Understanding of fundamental kitchen techniques, knife skills, food safety, and hygiene practices.
- Prior experience in a professional kitchen is an advantage, especially in fine dining or Asian cuisine, but not always required.
- Willing to follow instructions, absorb feedback, and adapt quickly in a fast-paced, detail-oriented environment.
- Strong knowledge of plant species, being able to identify edible, medicinal, and potentially harmful varieties.
- Understanding of sustainable foraging practices to avoid over-harvesting and to protect the natural environment.
- Experience with preparing and preserving foraged items for food uses.
- Good communication skills for leading foraging workshops or tours, or communicating with clients or suppliers.

Pay: RM3,000.00 - RM3,500.00 per month

**Benefits**:

- Opportunities for promotion
- Professional development

Work Location: In person

Expected Start Date: 10/01/2025