Commis Chef – Chinese Cuisine (Commis 1 / Commis 2 / Commis 3)

Job Title: Commis Chef – Chinese Cuisine (Commis 1 / Commis 2 / Commis 3)

Department: Kitchen / Culinary

Reports To: Head Chef / Sous Chef / Executive Chef

Employment Type: Full-Time

Position Overview:

We are seeking passionate, disciplined, and detail-oriented Commis Chefs (Levels 1, 2, and 3) specializing in Chinese Cuisine to join our culinary team. In this role, you will play a key part in food preparation, wok/station support, and maintaining high standards of kitchen sanitation and food quality.

Whether you are starting your culinary career or looking to elevate your skills in authentic and modern Chinese cooking techniques (Wok work, Dim Sum, Butchery/Peking Duck, Appetizers, and Cold Cuts), we offer a dynamic environment for growth.

Role Level Breakdown & Responsibilities :

Commis 3 (Entry-Level / Junior Trainee)Focus: Preparation, cleaning, knife skills, and foundational techniques.

• Key Responsibilities:
• Perform basic food prep: washing, peeling, chopping vegetables, and prepping basic aromatics (ginger, garlic, scallions, chili).
• Assist senior chefs with portioning and assembling mise en place for wok, dim sum, or steamer stations.
• Maintain strict cleanliness, hygiene, and labeling standards for dry storage, walk-in coolers, and working areas according to FIFO (First In, First Out).
• Receive and properly store daily fresh shipments of produce, meat, and seafood.

Commis 2 (Intermediate Chef)Focus: Station maintenance, batch cooking, sauce preparation, and deep fryer/steamer operations.

• Key Responsibilities:
• Execute all tasks of a Commis 3 with greater speed, accuracy, and autonomy.
• Prepare house-made Chinese sauces, stocks (master stock, chicken broth), marinades, and dumpling fillings under supervision.
• Operate fryers, steamers, and rice cookers to exact consistency during service.
• Assist the Chef de Partie (CDP) on the wok line or barbecue/roast station during peak service periods.
• Monitor ingredient levels on stations and proactively communicate prep needs.

Commis 1 (Senior Line Support)Focus: High-efficiency station management, preliminary wok handling, food assembly, and junior oversight.

• Key Responsibilities:
• Demonstrate strong knowledge of classic Chinese knife techniques (Julienne, Matchstick, Diamond cut) and butchery for meat/seafood.
• Handle preliminary wok cooking (blanching, par-frying, stir-frying basic noodles/rice dishes) under CDP guidance.
• Ensure all dishes leaving the station match presentation, temperature, and taste standards.
• Guide and support Commis 2 and 3 chefs during prep hours and rush periods.
• Assist in maintaining daily inventory logs, minimizing waste, and conducting food safety audits.

Key Requirements & Qualifications Experience & Education :

• Commis 3: Culinary school diploma or 6+ months of entry-level kitchen experience.

• Commis 2: 1–2 years of experience in a high-volume kitchen with a focus on Asian/Chinese cuisine.

• Commis 1: 2–3+ years of hands-on experience in authentic or contemporary Chinese/Szechuan/Cantonese/Asian fusion kitchens.
• Technical Skills Familiarity with traditional Chinese ingredients, spices (Szechuan peppercorns, star anise, fermented bean pastes, Shaoxing wine), and oil temp control.
• Understanding of fundamental Chinese cooking methods: Wok Hei techniques, steaming, braising, deep-frying, and marination.
• Strong knife skills specific to Chinese culinary standards (cleaver proficiency is a plus).
• Solid understanding of food safety, HACCP principles, and sanitation regulations.
• Personal Attributes and Ability to work calmly and efficiently under pressure in a fast-paced environment.
• Strong teamwork and communication skills.
• Physical stamina to stand for long periods and lift heavy woks/stockpots.
• Willingness to learn, take direction, and continuously improve knife speed and flavor accuracy.

• What We Offer
• Competitive salary based on experience and Commis level.
• Duty meals provided on shift.
• Paid time off and health benefits (as per company policy).