Commi - (Oriental)

Primary Responsibilities – Operation

• Ensure the Oriental kitchen is stocked with required ingredients and raw materials.

• Prepare mise en place and assist in cooking Oriental dishes as per standard recipes.

• Maintain food quality, presentation, portion control and consistency.

• Follow food safety, hygiene and HACCP standards.

• Ensure proper storage of ingredients and minimize food wastage.

• Clean and maintain kitchen equipment and workstations.

• Report hazards, equipment faults and maintenance requirements to the supervisor.

Other Responsibilities

• Follow hotel fire, life safety and emergency procedures.

• Attend departmental briefings, meetings and training sessions.

• Maintain personal grooming and hygiene standards.

• Perform other duties assigned by management.

Main Complexity / Critical Issues

• Maintain the quality and consistency of Oriental cuisine.

• Ensure timely preparation and efficient kitchen operations.

• Control food costs and wastage while adhering to hygiene standards.

Qualifications

• Diploma or certificate in Hotel Management or Culinary Arts.

• 0–2 years of experience in a professional kitchen; freshers may apply.

Expertise

• Basic knowledge of Oriental cuisine and cooking techniques.

• Knowledge of food safety, hygiene and HACCP standards.

• Ability to prepare mise en place and handle kitchen equipment.

• Understanding of portion control, food storage and wastage management.