Commis Chef
About the role
The way into this kitchen. You prep, you keep the section clean and stocked, and you learn the dishes properly from the chefs you work next to. Full-time or part-time both considered.
What you will be doing
- Prep ingredients: washing, peeling, portioning, and basic butchery of vegetables, fish and meat.
- Work to the exact portions and dish standards set by the chefs above you.
- Support the chefs de partie and the sous chef through service.
- Follow the food preparation procedures for each dish rather than improvising them.
- Use and look after equipment properly.
- Clean and sanitise tools, surfaces and the kitchen area through the shift.
- Keep the section stocked and say when something is running low.
- Report problems as they happen rather than at the end of the shift.
- Maintain food hygiene and safety standards.
Background we are looking for
- No formal kitchen experience required. We train the prep and the dishes.
- Confident with a knife, or genuinely willing to get there quickly.
- Able to work shifts including weekends and public holidays.
Skills and tools
- Knife work and basic prep of vegetables, fish and meat.
- Working cleanly and at pace in a small kitchen.
- Able to take a correction and apply it the next time.
- Honest, punctual and reliable. This is the part the chefs actually care about.
- No English requirement for this role.
Nice to have
- Any kitchen, prep or food production experience.
- Currently studying cooking.
- An interest in Western brunch, Spanish tapas or Southeast Asian cooking.
What good looks like here
Good is prep that the chef does not have to check twice, and a section that is clean while it is busy rather than after. The commis who do well here ask when they are unsure instead of guessing, and are running a section themselves within a year.
Pay and benefits
There is a group benefits programme across the team. We would rather go through pay and what comes with the role with you directly than publish a list, so ask us when we talk.
About TEMPO House
One kitchen and one bar running three services: Western brunch from early morning, Southeast Asian small plates to share, and Spanish tapas for dinner and private events. We are at 218C Pasteur, Xuan Hoa (District 3), Ho Chi Minh City.
How to apply
Use the form on this page. If you do not have a CV file ready, message us on Zalo or Messenger, or send an email, and we will take it from there.
Apply
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Keep looking
Other open roles
Chef de Partie
Own a section and everything that comes off it. You prep it, you run it through service, and you bring the commis working with you up to standard. Full-time or part-time both considered.
Sous Chef
Second in the kitchen, across a menu that has to do three different jobs in one day. You run the sections, hold the spec and keep brunch, shared plates and tapas from getting in each other's way.
Waiter / Front of House
The floor across all three services: brunch in the morning, shared plates at lunch, tapas and private events at night. You take the order, you run the food and drink, and you read the room when it is a booked function rather than a walk-in evening.