Commis - PAN Asian

1. Job Purpose

To assist in the preparation and presentation of authentic Pan Asian cuisine, ensuring high standards of food quality, taste, hygiene, consistency, and presentation while adhering to the resort’s culinary standards and operating procedures.

2. Key Responsibilities

Food Preparation and Production

• •Assist in preparing a variety of Pan Asian dishes, including Chinese, Thai, and other Asian cuisines, as per the menu.
• •Prepare ingredients, including vegetables, meats, seafood, sauces, marinades, and garnishes, as instructed by the senior chefs.
• •Assist in preparing noodles, rice dishes, stir-fries, soups, curries, sushi components, and other Pan Asian specialties, as applicable to the menu.
• •Follow standard recipes, portion sizes, cooking methods, and presentation guidelines.
• •Ensure timely preparation and service of food as per guest orders and kitchen requirements.

Kitchen Operations

• •Maintain the assigned workstation in a clean, organized, and hygienic condition.
• •Ensure proper storage, labelling, and rotation of food items using the FIFO (First In, First Out) method.
• •Monitor the freshness and quality of ingredients before use.
• •Assist in receiving, checking, and storing kitchen supplies as required.
• •Minimize food wastage and ensure the efficient use of ingredients and kitchen resources.

Food Safety and Hygiene

• •Follow food safety, personal hygiene, sanitation, and HACCP standards.
• •Ensure that food is stored and handled at appropriate temperatures.
• •Maintain cleanliness of kitchen equipment, utensils, and work surfaces.
• •Follow procedures to prevent cross-contamination and ensure safe food handling practices.

Teamwork and Coordination

• •Work closely with senior chefs and other kitchen team members to ensure smooth kitchen operations.
• •Follow instructions from the reporting chef and support daily kitchen activities.
• •Assist in menu preparation, buffet setups, special events, and guest-specific requirements.
• •Participate in training sessions and continuously improve culinary skills and knowledge of Pan Asian cuisine.

3. Qualifications and Experience

• •ITI / Diploma / Certificate in Culinary Arts or Hotel Management is preferred.
• •Previous experience in a Pan Asian kitchen or a similar culinary role is desirable.
• •Freshers with relevant culinary training may also be considered.
• •Basic knowledge of Asian ingredients, cooking techniques, sauces, and food preparation methods.
• •Knowledge of food safety, hygiene, and kitchen sanitation standards.

4. Skills and Competencies

• •Basic culinary skills and a passion for Pan Asian cuisine.
• •Good understanding of food quality, taste, and presentation.
• •Ability to work in a fast-paced kitchen environment.
• •Attention to detail and willingness to learn.
• •Teamwork, discipline, and time management.
• •Ability to follow instructions and standard operating procedures.
• •Flexibility to work shifts, weekends, and holidays as required.

5. Key Performance Indicators (KPIs)

• •Consistency in food quality, taste, and presentation.
• •Adherence to food safety and hygiene standards.
• •Timely preparation and dispatch of food orders.
• •Compliance with standard recipes and portion control.
• •Reduction of food wastage.
• •Maintenance of kitchen cleanliness and organization.
• •Cooperation with the kitchen team and adherence to operational procedures.