Assist in the preparation and cooking of traditional Chinese dishes (stir-fries, soups, dim sum, noodles, fried rice, etc.) according to recipes and standards.
Support mise-en-place for Chinese stations including cutting vegetables, preparing sauces, marinating meats, and setting up cooking equipment.
Handle basic wok operations under supervision, ensuring proper cooking times and heat levels.
Maintain cleanliness and organization of the Chinese kitchen station at all times.
Follow proper food handling, storage, and sanitation standards (HACCP/FSSAI or equivalent).
Assist with stock rotation, labeling, and storing of ingredients.
Work collaboratively with other kitchen staff to ensure timely and high-quality food service.
Maintain portion control and reduce food waste.
Participate in training sessions to improve culinary skills and menu knowledge.
1–3 years of kitchen experience, preferably in Chinese cuisine or Asian kitchens (as Commi 1).
Basic understanding of Chinese cooking methods and ingredients.
Willingness to learn and adapt to the style of the head chef or CDP.
Good communication skills and the ability to work as part of a team.
Knowledge of kitchen hygiene and food safety practices.
Physically fit to handle kitchen work, including standing for long periods and handling heat.
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