Commis I Asian Cuisine Grand Regency Doha Trademark Collection by Wyndham

Prepare mise en place for assigned station(s): chop vegetables, portion proteins, prepare stocks, sauces, marinades and condiments (e.g., soy-based sauces, curry pastes, dashi, chili oils, ponzu).

Cook and finish dishes to recipe and presentation standards (stir-fries, noodles, rice dishes, curries, baos, dim sum items, sushi/rolls if included in the concept).

Operate and maintain station equipment: woks, steamers, deep-fryers, grills, salamanders, rice cookers, sushi knives, mandolins.

Follow standard recipes and portion controls to meet food-cost targets and ensure consistency.

Maintain HACCP temperature logs, labeling, first-in-first-out (FIFO) rotation and proper storage for perishable goods (e.g., fish, shellfish, fresh produce).

Keep a clean, organized work area and follow sanitation procedures, PPE use and kitchen safety rules.

Assist with receiving and inspecting deliveries; help with basic inventory counts and stock rotation.

Support junior kitchen staff (e.g., Commis 2, apprentices) and participate in cross-training across stations.

Communicate with front-of-house and other kitchen colleagues to ensure timely service and correct order details (allergies, special requests).

Participate in menu tastings, trialling new items and helping to refine recipe execution when asked.