Commis 2 - Chinese

Key Responsibilities

• Assist in preparing Chinese cuisine dishes according to standard recipes and presentation guidelines.
• Perform basic food preparation including cutting, chopping, slicing, marinating, blanching, and portioning.
• Assist with preparation of sauces, stocks, marinades, noodles, rice, vegetables, and other Chinese kitchen ingredients.
• Operate kitchen equipment such as wok burners, Chinese ranges, steamers, fryers, and other cooking equipment safely.
• Maintain consistency in taste, quality, portion size, and presentation.
• Ensure all ingredients are properly stored, labelled, dated, and rotated according to FIFO standards.
• Maintain cleanliness and hygiene of the work station, equipment, utensils, and kitchen area.
• Follow food safety, hygiene, and HACCP procedures.
• Assist the Chef de Partie and senior chefs during restaurant and banquet operations.
• Check the quality and freshness of ingredients before use and report any issues to the supervisor.
• Minimize food wastage and use ingredients efficiently.
• Support mise en place and ensure all items are ready before service.
• Follow grooming, personal hygiene, and safety standards at all times.
• Assist with receiving and storing kitchen supplies when required.
• Perform other kitchen duties assigned by the Chef or supervisor.

Skills & Qualifications

• Certificate/Diploma in Culinary Arts or Hotel Management is preferred.
• Previous experience in a Chinese kitchen is preferred; fresh culinary graduates may also be considered.
• Basic knowledge of Chinese cooking techniques and ingredients.
• Knowledge of wok cooking, deep frying, steaming, stir-frying, and sauce preparation.
• Good understanding of food hygiene and kitchen safety.
• Ability to work effectively in a fast-paced kitchen environment.
• Good teamwork, discipline, and communication skills.
• Willingness to learn and take direction from senior chefs.

Experience

Preferred: 12 years of experience in a hotel, resort, restaurant, or Chinese specialty kitchen.