Commis (Commi 1 / 2 / 3)

Ingredient Prep & Baking: Preparing doughs, fillings, and baking various items like breads, cakes, and pastries.

Station Maintenance: Ensuring the workstation is clean, organized, and adheres to food safety/HACCP standards.

Assisting Senior Chefs: Following instructions from Chefs de Partie (CDP) and Sous Chefs.

Plating & Presentation: Assisting with finishing, garnishing, and presenting desserts.

Stock Management: Monitoring ingredient levels, receiving deliveries, and practicing FIFO (First-In, First-Out) rotation. 

Pan Asian

Food Preparation & Cooking: Assisting with chopping, peeling, marinating, and cooking dishes using various Asian techniques (wok handling, sauces, etc.).

Section Support: Working in specific areas like sushi, dim sum, or hot kitchen.

Quality & Consistency: Ensuring all dishes meet restaurant standards for taste and presentation.

Hygiene & Safety: Maintaining a clean workstation and complying with food safety regulations.

Inventory Assistance: Helping monitor stock levels and ordering supplies.