Job Description: Commis I – Chinese Cuisine
Position: Commis I – Chinese Section
Reports to: Chef de Partie (Chinese) / Sous Chef
Department: Kitchen (Back of House)
Role Summary
Commis I is a mid-level line cook in the Chinese section, responsible for executing prep and cooking tasks under the CDP's supervision, handling wok stations during service, and maintaining section standards for taste, hygiene, and speed.
Key Responsibilities
Production & Cooking
- Prepare mise-en-place for the Chinese section — sauces (schezwan, hot garlic, black bean, chilli, manchurian gravy base), stocks, marinades, julienne/dice cuts of vegetables and proteins
- Cook and assist in wok-based preparations: fried rice, noodles (hakka, singapore, schezwan), manchurian, chilli preparations, soups (hot & sour, sweet corn, manchow)
- Handle deep-frying station (spring rolls, wontons, crispy preparations) and batter consistency
- Follow standard recipes for portion control, plating, and taste consistency
- Support CDP during live counter/wok counter service if applicable
Section Support
- Maintain daily mise-en-place — chopped vegetables, marinated proteins, pre-made sauces/stocks
- Monitor and replenish section ingredients during service (soy sauce, vinegar, chilli oil, cornflour slurry, etc.)
- Ensure FIFO rotation of perishables and sauces
- Clean and organize wok station, worktables, and equipment throughout shift
Quality & Hygiene
- Follow HACCP/FSSAI hygiene protocols — proper storage temperatures, cross-contamination control (raw/cooked separation)
- Maintain taste consistency as per CDP/Executive Chef standards
- Report any quality deviations or ingredient issues to CDP
Team Coordination
- Work under CDP's direction; assist Commis II/III and kitchen helpers with basic prep
- Communicate order timing and modifications clearly during service
- Participate in pre-shift briefings for specials, 86'd items, and event requirements
Administrative
- Assist in stock-taking of section ingredients
- Report wastage and pilferage
- Support new dish trials/menu development as directed
Skills & Qualifications
- Diploma/Certificate in Culinary Arts or equivalent hands-on experience
- 2–3 years kitchen experience, with exposure to Chinese/Pan-Asian cuisine
- Knowledge of wok cooking techniques, sauce-making, and knife skills
- Ability to work under pressure during peak service hours
- Physical stamina for high-heat, fast-paced wok station work
Key Metrics
- Speed and accuracy of order execution
- Taste/quality consistency
- Wastage percentage
- Hygiene compliance
- Teamwork and responsiveness during peak service
Send your CV to Email/ Number
[email protected]/ 9991132241
Pay: ₹15,000.00 - ₹22,000.00 per month
Benefits:
Work Location: In person
