Commi I (Chinese, Dim Sum & Grill)

Food Preparation & Cooking: Prepare, cook, and plate food items accurately according to established recipes, quality standards, and presentation guidelines. Mise en Place: Set up and break down station tools, ingredients, and equipment (such as ovens, grills, and broilers) prior to service. Station Support: Take charge of specific tasks within a designated kitchen section (e.g., pantry, hot kitchen, or butchery) and assist senior chefs during peak service hours. Inventory & Stock Management: Monitor stock levels, handle deliveries, organize storage areas, and follow proper rotation methods like First-In-First-Out (FIFO). Hygiene & Safety: Comply strictly with food safety, HACCP, and sanitation regulations, keeping workspaces clean and monitoring food temperatures.