Commi 1

Commi I – Chinese Cuisine (Restaurant/Hotel)

A Commi I (Chinese section) is a skilled junior chef responsible for preparing and supporting Chinese dishes under the Chef de Partie or Sous Chef.

Key Responsibilities:

• Assist in preparation of Chinese dishes (stir-fries, noodles, rice, dim sum basics, sauces)

• Handle wok station under supervision

• Follow standard recipes and portion control

• Pre-prep ingredients: chopping vegetables, marination, sauces

• Maintain consistency in taste, texture, and presentation

• Ensure hygiene and food safety (HACCP standards)

• Assist in inventory control and stock rotation (FIFO method)

• Clean and maintain kitchen equipment and workstation

• Support senior chefs during service and buffet setups

Skills Required:

• Knowledge of basic Chinese cooking techniques (wok tossing, steaming, frying)

• Understanding of sauces like soy, oyster, hoisin, etc.

• Speed, accuracy, and teamwork

• Basic knife skills

Commi I – Coastal Cuisine (Seafood / Regional Coastal Food)

A Commi I in coastal cuisine assists in preparing seafood-based dishes from regions like Goan, Kerala, Konkan, Mangalorean, or other coastal styles.

Key Responsibilities:

• Assist in preparation of seafood dishes (curries, fries, grills, masala preparations)

• Clean, cut, and portion fish, prawns, squid, etc.

• Prepare spice pastes, coconut-based gravies, marinades

• Handle tandoor/grill or curry section under supervision

• Ensure proper handling and storage of seafood (cold chain maintenance)

• Maintain hygiene to avoid cross-contamination

• Support buffet and à la carte service

• Follow recipes and plating standards

Skills Required:

• Basic knowledge of seafood cleaning and cutting

• Understanding of coastal spices and cooking styles

• Ability to handle strong flavors and spices

• Knowledge of food safety for seafood handling

Common for Both Roles:

• 1–3 years experience in professional kitchen preferred

• Willingness to learn and work in shifts

• Team coordination with CDP and Sous Chef

• High discipline in hygiene and kitchen standards

• It is a Full Time Cook / Chef job for candidates with 3 - 6 years of experience.