COMMIS CHINESE CUISINE

Key Responsibilities

• Food Prep: Wash, chop, slice, marinate, and measure meats, seafood, and vegetables.
• Cooking Support: Operate woks, steamers, and fryers to cook dishes following standard recipes.
• Plating: Plate and garnish food so it looks neat and matches quality rules.
• Kitchen Cleanliness: Wash tools, clean stoves and counters, and store food safely using proper labels.
• Stock Control: Check food supplies and tell senior chefs when items run low.

Job Requirements

• Skills: Good knife skills and knowledge of basic Chinese cooking methods.
• Experience: Entry-level (Commis III) up to a few years of hotel or restaurant kitchen experience (Commis I or II).
• Education: SPM or a certificate in culinary arts.
• Physical Strength: Ability to stand for long shifts and lift heavy kitchen items.