Commis I (Pan Asian Cuisine)
Core
A junior culinary professional specializing in Pan Asian cuisine, executing high-heat wok cooking, sushi preparation, dim sum, and curry production in high-volume buffet and fine dining environments.
Role type
Junior IC culinary specialist (Pan Asian)
Builds
Authentic Asian dishes for hotel guests and cafeteria services
Domain
Hospitality / Pan Asian Cuisine
Required skills
Wok and high-heat cooking, Sushi and raw fish handling, Dim sum production, Curry and marinade formulation, Food safety and hygiene compliance, Portion control, Stock rotation
Preferred skills
Culinary degree or professional certification, Experience in 4-5 star hotels or large catering, Additional language skills
