Commi Chef

Job TitleCommis 1 - Chinese CuisineDepartmentCulinary / Food & BeverageReports ToChef de Partie (Chinese) / Sous ChefJob TypeFull-Time

The Commis 1 (Chinese Cuisine) is a vital part of the culinary team, responsible for executing authentic Chinese dishes, maintaining impeccable station hygiene, and supporting the Chef de Partie. This role requires proficiency in traditional Chinese cooking techniques, including wok tossing, steaming, and advanced mise en place, ensuring consistent quality and speed during high-volume service.

Key Responsibilities

• Mise en Place & Prep: Prepare daily ingredients for Chinese dishes, including precise vegetable cutting, meat slicing and marinating, and base sauce preparation according to standardized recipes.
• Cooking & Execution: Operate wok stations, deep fryers, and steamers to execute dishes efficiently while maintaining authentic flavor profiles, textures, and presentation standards.
• Station Management: Take independent ownership of a specific section within the Chinese kitchen, ensuring it is fully stocked, organized, and operationally ready before service begins.
• Hygiene & Safety: Strictly adhere to HACCP, local food safety guidelines, and sanitization protocols. Maintain spotless equipment, cutting boards, and work surfaces throughout the shift.
• Inventory & Cost Control: Monitor daily stock levels, properly label and rotate ingredients using the FIFO (First In, First Out) method, and actively work to minimize food wastage.
• Team Support: Assist the Chef de Partie in daily operations, guide junior staff (Commis 2 and 3) in their prep tasks, and assist in executing large banquet or catering orders.

Required Skills & Qualifications

• Experience: Minimum 2–3 years of culinary experience in a high-volume restaurant or luxury hotel, with a dedicated, proven focus on Chinese cuisine (Cantonese, Sichuan, etc.).
• Technical Skills: Strong traditional knife skills (Chinese cleaver proficiency), foundational wok temperature control (wok hei), and deep knowledge of traditional cooking methods (braising, stir-frying, steaming).
• Education: A culinary degree, diploma, or formal apprenticeship is preferred but can be offset by strong practical experience in a reputable Chinese kitchen.
• Certifications: Valid local food handling and hygiene certification.
• Communication: Ability to communicate clearly and effectively in a fast-paced, high-pressure kitchen environment.
• Availability: Flexibility to work varied shifts, including early mornings, late evenings, weekends, and public holidays.

Pay: ₹15,000.00 - ₹22,000.00 per month

Benefits:

• Food provided

Work Location: In person