The Commis 1 (Chinese Kitchen) is a skilled junior chef responsible for assisting the Chef de Partie in daily station setup, ingredient preparation, and cooking tasks across the Chinese kitchen (Wok, Dim Sum, or Barbecue sections). This role focuses on maintaining high standards of food quality, authentic Chinese flavors, knife precision, and strict kitchen hygiene while ensuring smooth mis-en-place for peak service hours.

Key ResponsibilitiesMise-en-Place & Ingredient Preparation

- Perform high-precision knife work, including uniform cutting, slicing, and dicing of meats, poultry, seafood, and vegetables according to traditional Chinese culinary standards.
- Prepare base marinades, sauces, stocks, and batters required for wok dishes, dim sum, or roast sections.
- Organize and maintain complete mise-en-place at assigned stations before each meal service.

Food Execution & Cooking

- Assist in operating high-heat wok stations, fryers, steam stations, and specialized Chinese cooking equipment under the supervision of senior chefs.
- Execute portioning, blanching, pre-cooking, and basic wok assembly accurately according to standard recipes.
- Maintain consistent quality, authentic taste profiles, and attractive visual presentation across all assigned dishes.

Food Safety, Hygiene & Maintenance

- Adhere strictly to food safety regulations, temperature monitoring, and personal hygiene standards (HACCP/FSSAI compliant).
- Ensure proper labeling, dating, rotation (FIFO), and hygienic storage of raw ingredients, sauces,



and prepared foods.
- Clean, sanitize, and maintain all kitchen tools, cutting boards, wok burners, and refrigeration units after each shift.

Kitchen Operations & Teamwork

- Support line cooks and senior chefs during peak rush periods to ensure speedy order completion.
- Monitor station stock levels and report reorder needs or ingredient shortages to the Chef de Partie promptly.
- Minimize food waste through accurate portioning and efficient trimming practices.

Qualifications & Requirements

- Education: Diploma or Degree in Culinary Arts / Hotel Management preferred; vocational cooking certification is a plus.
- Experience: 2 - 4 years of culinary experience in an Asian/Chinese kitchen, with at least 1 year as a Commis 2 or equivalent role in a high-volume restaurant or hotel.
- Technical Skills:
- Proficient knife skills specific to Chinese cuisine (cleaver mastery, accurate slicing techniques).
- Fundamental understanding of wok technique, steaming, deep-frying, and classic Chinese sauce formulations.
- Knowledge of specialized Asian ingredients, aromatic spices, and cooking wines.
- Physical & Schedule Availability:
- Ability to handle high-heat environments and stand for extended hours.
- Physical capability to lift heavy woks, stock pots, and prep crates.
- Flexibility to work split shifts, evenings, weekends, and holidays.

Key Competencies

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Chinese chef: Commie 1 (Chittoor)
🏢 Radhika Provision
📍 Chittoor