Job Description

Job Summary:

The

Commis I (Chinese Cuisine)

is responsible for preparing, cooking, and presenting authentic Chinese dishes while maintaining high culinary standards. The role supports the Chef de Partie and kitchen team in daily operations, ensuring food quality, consistency, and adherence to hygiene standards.

Key Responsibilities:Food Preparation & Cooking

Prepare mise en place (cutting, marinating, and portioning ingredients) for Chinese dishes. Cook and present Chinese cuisine items such as stir-fry, noodles, dim sum, fried rice, soups, and sauces as per standard recipes. Maintain consistency in taste, quality, and presentation. Follow traditional Chinese cooking techniques (wok handling, steaming, frying, roasting, etc.). Ensure timely preparation and smooth flow of food service during busy hours.

Kitchen Operations

Maintain cleanliness, organization, and hygiene in the workstation and kitchen area. Store food properly, label items, and follow FIFO (First In, First Out) method. Check and ensure all kitchen equipment and tools are in good working condition. Assist in receiving and inspecting ingredients for quality and freshness. Report shortages, equipment malfunction, or safety issues to superiors immediately.

Quality & Hygiene

Follow food safety and sanitation standards (HACCP / FSSAI guidelines). Ensure proper temperature control during cooking and food storage. Minimize food wastage and practice portion control. Maintain personal hygiene and professional grooming at all times.

Teamwork & Development

Coordinate closely with other kitchen sections (hot kitchen, cold kitchen, pastry, etc.). Assist in training junior commis and help maintain discipline and teamwork. Participate in menu development and tastings when required. Stay updated on modern trends and techniques in Chinese cuisine.

Requirements:

Education:

Diploma or Certificate in Culinary Arts / Hotel Management.

Experience:

2-4 years of experience as Commis II or similar role specializing in Chinese cuisine.

Skills:

Strong knowledge of Chinese cooking styles and ingredients. Expertise in wok cooking and seasoning techniques. Ability to work efficiently under pressure. Good communication and teamwork skills. Understanding of hygiene, food safety, and kitchen operations.

Key Competencies:

Culinary precision and consistency Team collaboration Attention to detail Creativity and passion for Asian cuisine Hygiene and safety compliance
Job Type: Full-time

Pay: ?18,000.00 - ?22,000.00 per month