Commis I (Pan Asian Cuisine)

We are looking for a skilled, motivated, and detail-oriented Commis I (Pan Asia Cuisine) with knowledge of all aspects of Asian culinary operation live station, high volume buffet, fine dinning with the knowledge of East Asian & Southeast Asian, while maintaining high standards of food quality, hygiene, and presentation. • Possess Culinary excellence in: • Wok & high heat execution : able to master high heat-temperature wok stations, managing stir-fries, deep frying, braising and sauce emulsification under continuous heat. • Sushi and ra bar management: overseeing raw fish handling, knife technique, rice seasoning for sushi with temperature and acidity level, and strict raw protein sanitation. • Broth, stock and dim sum: direct production of long simmered broths and delicate steamed or fried dim sum • Curries and marinade: formulate authentic Thai curry paste, satay, marinades, dipping sauces and glazing lacquers. • Maintain consistency in food taste, quality, portion control, and presentation. • Ensure timely food preparation and replenishment during cafeteria service. • Follow food safety, hygiene, HACCP, and proper food storage standards. • Monitor stock rotation, minimize food waste, and maintain cleanliness and organization in the kitchen. • Work closely with the kitchen team to ensure efficient operations and a high-quality dining experience for guests. • Culinary degree or professional culinary certification preferred. • Proven experience as a Commis I or similar role in a 4-star or 5-star hotel, resort, or large-scale catering operation. • Good knowledge of Pan Asia Cuisine. • Knowledge of food safety, hygiene, HACCP standards, and proper food handling procedures. • Ability to follow standardized recipes, maintain food quality, and work efficiently in a multicultural kitchen team.