Commis (Commi 1 / 2 / 3)

Job Description – Commis III (Prep/Cutting) – Pan Asian KitchenPositionCommis III (Prep/Cutting)

DepartmentKitchen Operations

Reports ToChef de Partie / Sous Chef / Head Chef

Job SummaryThe Commis III is responsible for preparing ingredients and supporting the kitchen team by ensuring all vegetables, meats, seafood, sauces, and other ingredients are ready for service. This role plays a key part in maintaining food quality, kitchen hygiene, and efficient operations in a fast-paced Pan Asian kitchen.

• Key ResponsibilitiesWash, peel, clean, and cut vegetables according to recipe specifications.
• Prepare chicken, seafood, and other ingredients as instructed by the chef.
• Portion ingredients accurately for daily production.
• Assist in preparing stocks, sauces, marinades, and basic food items.
• Ensure all mise en place is completed before service begins.
• Maintain cleanliness of the prep area, equipment, and workstations.
• Follow food safety, hygiene, and sanitation standards at all times.
• Store ingredients correctly using FIFO (First In, First Out) principles.
• Inform the chef about low stock levels or quality issues.
• Assist senior chefs during lunch and dinner service when required.
• Handle kitchen equipment safely and report any maintenance issues.
• Support other kitchen sections whenever needed.
• Requirements0–2 years of experience in a hotel or restaurant kitchen.
• Basic knowledge of knife skills and food preparation.
• Willingness to learn Pan Asian and Chinese cuisine.
• Ability to work in a fast-paced environment.
• Good teamwork and communication skills.
• Physically fit and able to stand for long hours.
• Flexible to work weekends, holidays, and rotating shifts.
• SkillsBasic food preparation
• Vegetable and meat cutting
• Knife handling
• Time management
• Attention to detail
• Food hygiene and safety
• Teamwork
• Positive attitude and willingness to learn
• Performance ExpectationsComplete daily prep accurately and on time.
• Maintain high standards of cleanliness and hygiene.
• Minimize food wastage through proper handling and storage.
• Follow recipes and chef instructions consistently.
• Support smooth kitchen operations during service.

Working HoursAs per restaurant shift schedule, including weekends and public holidays.

Growth PathCommis III → Commis II → Commis I → Demi Chef de Partie (DCDP) → Chef de Partie (CDP)