Commis (Commi 1 / 2 / 3)

Key Responsibilities: Prepare and cook Chinese and Pan-Asian dishes as per recipes and standards. Assist in food preparation, cutting, chopping, and portioning. Handle wok cooking, sauces, noodles, rice, and other Asian preparations. Maintain food quality, taste, presentation, and consistency. Ensure proper food storage, hygiene, and kitchen cleanliness. Follow food safety and sanitation standards. Coordinate with senior chefs for daily kitchen operations. Minimize food wastage and maintain stock rotation. RequirementsExperience in Chinese and Pan-Asian cuisine. Knowledge of wok cooking, sauces, noodles, and Asian ingredients. Understanding of food safety and kitchen hygiene. Ability to work in a fast-paced restaurant environment. Teamwork, discipline, and willingness to learn.