Hiring for Commi s I / II / III (Japanese & Chinese Cuisine)

Client of 2COMs

Employer Active

Posted on 28 Nov

Experience

0 - 3 Years

Education

Diploma

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

Assist in preparing, cooking, and presenting Japanese and Chinese dishes including sushi, sashimi, teppanyaki items, dim sum, noodles, wok-fried dishes, broths, and sauces.

  • Maintain cleanliness and hygiene of workstations according to HACCP and kitchen safety standards.

  • Ensure proper handling and storage of raw materials such as seafood, meat, vegetables, and specialty Asian ingredients.

  • Support mise-en-place preparation including cutting, marinating, seasoning, steaming, frying, and other assigned tasks.

  • Handle equipment such as sushi knives, steamers, woks, grills, and teppanyaki plates safely and responsibly.

  • Perform additional tasks assigned by the Chef de Partie or Sous Chef.

Role-Based Responsibilities

Commis I

  • Independently manage a section (Sushi, Wok, Dim Sum, Teppanyaki, etc.) under minimal supervision.

  • Prepare advanced dishes such as nigiri, maki, sashimi platters, wok-tossed entr es, premium teppanyaki proteins, or handcrafted dim sum.

  • Train and mentor Commis II/III staff on techniques and portion standards.

Commis II

  • Handle intermediate preparation tasks: sushi rolling, vegetable/meat prep, basic dim sum shaping, noodle/wok mise-en-place.

  • Support Commis I in meeting service requirements.

Commis III

  • Perform basic prep tasks such as washing, peeling, chopping, rice preparation, stock making, and steaming.

  • Assist chefs during service with setup and simple cooking tasks.

Requirements

Education & Experience

  • Diploma in Culinary Arts or relevant certification (preferred).

  • Experience in Japanese or Chinese kitchens is an advantage.

  • Commis I requires 3+ years experience; Commis II 1u20133 years; Commis III 0u20131 year.

Skills & Competencies

  • Knowledge of Asian ingredients and cooking methods (e.g., sushi rice, dashi, tempura batter, dim sum doughs, wok techniques, knife skills).

  • Strong attention to detail and commitment to food authenticity.

  • Good communication and teamwork abilities.

Desired Candidate Profile

Diploma in Culinary Arts or relevant certification (preferred). Experience in Japanese or Chinese kitchens is an advantage. Commis I requires 3+ years experience; Commis II 1u20133 years; Commis III 0u20131 year.

Department / Functional Area

Keywords

  • Hiring For Commi's I / II / III (Japanese & Chinese Cuisine)

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