Commis (Commi 1 / 2 / 3)

An Oriental/Thai Commis Chef assists senior culinary staff in a specialized Asian or Thai kitchen. Responsibilities include preparing ingredients, mastering traditional cooking techniques (e.g., wok-frying, steaming, curry-making), maintaining HACCP hygiene standards, and ensuring the quality and consistency of the dishes.

Key Responsibilities

• Food Preparation: Chop vegetables, slice meats, make traditional curry pastes, and prepare foundational Oriental sauces.
• Station Setup: Organize your workstation, ensure all equipment (woks, bamboo steamers) is clean, and restock supplies before service.
• Cooking & Plating: Assist senior chefs in cooking appetizers (dim sum, spring rolls), stir-fries, and curries, ensuring exact recipes and presentations are met.
• Hygiene & Sanitation: Adhere strictly to food safety standards by following FIFO, proper labeling, and wearing correct protective gear.
• Inventory & Wastage: Monitor ingredient levels, report shortages, and minimize food waste during prep.

Qualifications & Requirements

• Education: Diploma or degree in Culinary Arts/Hotel Management is highly preferred.
• Experience: 1 to 3 years of professional kitchen experience, specifically in Asian, Chinese, or Thai cuisine.
• Skillset: Strong foundational knife skills, familiarity with Asian spices/flavor profiles, and the ability to work in a fast-paced environment.
• Commis III: The entry-level role, focusing on basic prep and learning foundational skills.
• Commis II: Taking on more cooking responsibilities and assisting across different sections of the Oriental kitchen.
• Commis I: The most senior commis role, often handling specific stations (like the wok or fry section) and preparing to become a Demi Chef de Partie.