The Chinese Commis 3 Chef assists in the preparation and basic cooking of Chinese cuisine under the supervision of senior chefs. Responsible for maintaining kitchen hygiene, food preparation standards, and ensuring smooth daily operations in the Chinese section.
Assist in the preparation of ingredients for Chinese dishes (chopping, marinating, portioning, etc.).
Support the Commis 1 & 2 chefs in cooking stir-fry, noodles, rice, and other menu items.
Maintain cleanliness and organization in the workstation and storage areas.
Follow all hygiene, safety, and sanitation procedures.
Ensure that all food products are stored, handled, and prepared safely.
Assist in receiving and checking kitchen supplies.
Report any maintenance or equipment issues to the supervisor.
Support the team during busy service periods.
Maintain a positive and professional attitude with colleagues and superiors.
Minimum 1–2 years of experience in Chinese cuisine (restaurant or hotel preferred).
Basic knowledge of wok handling, sauces, and cooking techniques.
Strong interest in Chinese culinary arts and willingness to learn.
Ability to work in a fast-paced environment and under supervision.
Basic communication skills.
Must be punctual, disciplined, and team-oriented.
Food safety certification is an advantage.