NOW OPEN! Jiwa Singapura is seeking talented, highly motivated individuals who want to be part of the region’s premier Singaporean concept. Team up with talented individuals who are genuinely passionate about hospitality in this unique opportunity in Tysons. Located on the second floor at Tysons Galleria, our 10,000 square foot restaurant is the second venture from Pepe Moncayo of Cranes Spanish Kaiseki a Michelin Starred restaurant in Washington, D.C.

Balancing inspiration from the modern built forms of Singapore with traditional patterns to create a restaurant space that is imbued with culture. The elegant space includes 30ft ceilings, 2 beautiful bars, chefs table, and an expansive patio.

Finding inspiration from one of the most eclectic culinary scenes in the world, chef Pepe Moncayo brings with him ten years of cooking and living in Singapore to the forthcoming Jiwa Singapura. It is in Singapore where Moncayo met his wife, had his children, and deepened his love for cooking and the art of hospitality. He calls it his “home, forever.”

The Tysons Galleria restaurant will capture the best of Singapore’s street-food culture and high-end dining, giving the larger D.C.-metro area a taste of some of the Asian city-state’s boldest, nuanced flavors. Expect to see the classics like Hainanese chicken rice, laksa and chili crab.

Apply to be part of our team if you are hard-working, friendly, with a desire to excel, value a great working environment as well as a shared commitment to hospitality and guest service.
We seek outstanding people who share our mission to provide a unique and extraordinary dining experience to each guest.

The Role:

A Commis Chef is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Commis Chef must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Commis Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Chef De Cuisine

Commis Chef Requirements

• Diplomas in professional cookery or trade qualified
• Minimum 2 years’ experience in the restaurant catering field.
• Should possess strong interpersonal skills and above basic written and spoken English.
• Have an ability to make food quality, cooking quality and supervisory decisions at the appropriate time.
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

Key Responsibilities and Accountabilities

• Develop your skills in cooking and training of other staff and always maintain a positive attitude. Work when and where required within all areas of the restaurant department.
• Listen carefully to instructions given by senior staff and carry out duties in a responsible, timely manner without hesitation.
• Food preparation and servicing with an emphasis on quality, freshness and timing.
• Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
• Checking of daily food requisitions and maintaining stock level control to prevent wastage.
• Able to produce a wide range of food styles at any given location
• Ensure all kitchen equipment is well maintained, regularly checked and to report any problems to the chef in charge for maintenance.
• Report for duty on time and in the correct uniform provided.
• Follow standard operating procedures (SOP’s) where implemented at all time.
• To monitor stock movement and be responsible for your section
• Ensure knowledge of the products are maintained and communicated to all relevant

personnel.

• Responsible for completing your mis en place lists and par levels
• Learn and record skills and recipes from other members of the department
• Comply with all policies and procedures to ensure that they are followed
• Liaise with the Chef in charge and implement new menu/ dishes/ recipes and systems where applicable
• Be flexible and willing to help all areas of the kitchen without direction