Job Description: Commis I – Chinese Kitchen

Department: Food Production / Chinese Kitchen

Job Title: Commis I – Chinese Cuisine
Reports To: Chef de Partie (CDP) / Sous Chef / Head Chef

Job Summary

The Commis I – Chinese Kitchen is responsible for assisting senior chefs in the daily operations of the Chinese kitchen, preparing and cooking Chinese dishes according to standard recipes, maintaining food quality and presentation, and following hygiene and food safety standards.

Key Job Responsibilities

- Assist the Chef de Partie in the daily operations of the Chinese kitchen.
- Prepare and cook Chinese dishes according to standard recipes and presentation guidelines.
- Prepare mise en place, including cutting vegetables, slicing meat, marinating ingredients, and preparing sauces.
- Prepare Chinese stocks, soups, gravies, and basic sauces as instructed by senior chefs.
- Handle wok cooking, stir-frying, deep-frying, steaming, and other Chinese cooking techniques.
- Prepare dishes such as fried rice, noodles, Manchurian, spring rolls, dumplings, and other Chinese specialities as assigned.
- Ensure proper seasoning, taste, texture, portion size, and presentation of all dishes.
- Check the freshness and quality of ingredients before preparation.
- Maintain proper food storage, labelling, and stock rotation using the FIFO (First In, First Out) method.
- Follow food safety, personal hygiene, and sanitation standards at all times.
- Maintain cleanliness of workstations, woks, burners, cooking ranges, utensils, and kitchen equipment.
- Minimize food wastage and follow portion-control standards.
- Assist in receiving, checking, and storing food supplies.




- Monitor ingredient availability and report stock shortages to the senior chef.
- Coordinate with other kitchen staff to ensure timely preparation and smooth food service.
- Follow instructions from senior chefs and comply with kitchen standard operating procedures (SOPs).
- Ensure protected handling and storage of raw meat, seafood, vegetables, and cooked food.
- Assist with buffet preparation, banquet functions, and à la carte service when required.
- Report equipment malfunctions, food quality issues, and safety hazards to the supervisor.
- Maintain discipline, teamwork, and professional conduct in the kitchen.

Required Skills and Qualifications

- Diploma or certificate in Culinary Arts or Hotel Management is preferred.
- Previous experience in a Chinese kitchen is desirable.
- Knowledge of Chinese ingredients, sauces, spices, and cooking methods.
- Basic knowledge of wok handling and high-heat cooking techniques.
- Good knife skills and mise en place preparation.
- Knowledge of food hygiene and kitchen safety.
- Ability to work under pressure during busy service hours.
- Good teamwork, communication, and time-management skills.

Key Performance Expectations

- Consistent food taste and quality.
- Fast and accurate food preparation.
- Proper hygiene and sanitation.
- Minimum food wastage.
- Correct storage and stock rotation.
- Timely service and effective teamwork.

Job Type: Full-time

Pay: ₹25,000.00 - ₹28,000.00 per month

Benefits:

- Food provided
- Paid time off

Ability to commute/relocate:

- Delhi, Delhi: Reliably commute or planning to relocate before starting work (Required)

Education:

- Higher Secondary(12th Pass) (Preferred)

Experience:

- Chef: 3 years (Required)
- total work: 3 years (Required)

Work Location: In person

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