Commis 1 – Pan Asian Cuisine

Job Description

We are looking for a skilled, motivated, and detail-oriented Commis I (Pan Asia Cuisine) with knowledge of all aspects of Asian culinary operation live station, high volume buffet, fine dinning with the knowledge of East Asian & Southeast Asian, while maintaining high standards of food quality, hygiene, and presentation.

• Possess Culinary excellence in:

1. Wok & high heat execution : able to master high heat-temperature wok stations, managing stir-fries, deep frying, braising and sauce emulsification under continuous heat.
2. Sushi and ra bar management: overseeing raw fish handling, knife technique, rice seasoning for sushi with temperature and acidity level, and strict raw protein sanitation.
3. Broth, stock and dim sum: direct production of long simmered broths and delicate steamed or fried dim sum
4. Curries and marinade: formulate authentic Thai curry paste, satay, marinades, dipping sauces and glazing lacquers.

• Maintain consistency in food taste, quality, portion control, and presentation.
• Ensure timely food preparation and replenishment during cafeteria service.
• Follow food safety, hygiene, HACCP, and proper food storage standards.
• Monitor stock rotation, minimize food waste, and maintain cleanliness and organization in the kitchen.
• Work closely with the kitchen team to ensure efficient operations and a high-quality dining experience for guests.

Qualifications

• Culinary degree or professional culinary certification preferred.
• Proven experience as a Commis I or similar role in a 4-star or 5-star hotel, resort, or large-scale catering operation.
• Good knowledge of Pan Asia Cuisine.
• Knowledge of food safety, hygiene, HACCP standards, and proper food handling procedures.
• Ability to follow standardized recipes, maintain food quality, and work efficiently in a multicultural kitchen team.

Additional Information

Additional Language is an added advantage.

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