Commis Chef

Job Summary:The Commis 1 is a senior-level commis chef responsible for preparing, cooking, and presenting dishes in their section, with specific expertise in Chinese and Continental cuisine. Working under the Chef de Partie or Sous Chef, the Commis 1 ensures high-quality food preparation and maintains hygiene and safety standards at all times. 🔧 Key Responsibilities:🍜 Chinese Cuisine (Wok / Dim Sum / Fried Rice / Sauces / Noodles)Assist in the preparation and cooking of Chinese dishes as per standard recipes. Maintain consistency in taste, portioning, and presentation of dishes. Prepare ingredients for stir-fries, fried rice, dumplings, soups, sauces, etc. Operate Chinese cooking equipment (wok ranges, steamer, etc.) safely and efficiently. 🥗 Continental Cuisine (Pasta / Grill / Salads / Appetizers / Sauces)Assist in the mise-en-place and cooking of Continental dishes. Prepare and cook items like pasta, grilled proteins, salads, and soups. Follow cooking techniques such as sautéing, roasting, grilling, and baking. 🧼 General Kitchen DutiesEnsure the workstation is kept clean, sanitized, and organized at all times. Follow proper food handling and hygiene standards (HACCP). Label, date, and store all food items correctly to minimize waste. 👨‍🍳 Support to CDP/Sous ChefAssist the CDP or Sous Chef during busy service hours. Execute tasks as per the daily prep list. Communicate ingredient shortages or equipment issues promptly. ✅ Requirements:🎓 Education & ExperienceDiploma or certification in Culinary Arts / Hotel Management. 1–2 years of experience as Commis 1 or 2 in a professional kitchen. Prior experience in Chinese and/or Continental cuisine is mandatory. 🧠 Skills & AttributesGood knife skills and cooking techniques in Chinese and Continental styles. Ability to work under pressure and handle multiple orders simultaneously. Positive attitude, willingness to learn, and attention to detail. Basic understanding of kitchen safety and food hygiene standards. 🕐 Work Conditions:Shift-based work, including weekends and holidays. Ability to stand for long hours and work in high-heat environments (especially during wok cooking). Must be able to lift and move ingredients, pots, and kitchen equipment as needed.