POSITION DESCRIPTION

Job Title: Commis 2 (Chinese Kitchen)
Location: Home Port / Southeast Asia
Reports To: Chef de Partie
Employment Type: Full-Time, Contract

 

Position Summary

The Commis 2 (Chinese Kitchen) supports the Chef de Partie in the preparation, cooking, and presentation of Chinese cuisine while maintaining the highest standards of food quality, hygiene, sanitation, and workplace safety. The role involves assisting with daily galley operations, food preparation, inventory control, and compliance with food safety regulations. The successful candidate must possess solid culinary knowledge of Chinese cuisine, strong teamwork skills, and the ability to perform efficiently in a fast-paced and physically demanding environment.

 

Key Responsibilities

Food Preparation & Production

• Assist in the preparation of ingredients, including chopping, portioning, measuring, mixing, and marinating.

• Prepare and cook dishes according to approved recipes, cooking methods, and presentation standards.

• Support the preparation of soups, sauces, broths, meats, seafood, poultry, vegetables, noodles, rice dishes, and specialty menu items.

• Ensure consistency in food quality, taste, and portion control.

• Assist with buffet, à la carte, and crew meal production as assigned.

Kitchen Operations

• Maintain cleanliness, organization, and efficiency of assigned workstations and equipment.

• Ensure proper storage, labeling, and handling of food products and kitchen utensils.

• Assist in transporting food supplies and ingredients from storage areas to production stations.

• Participate in opening, closing, and cleaning duties within the kitchen.

Food Safety & Hygiene

• Follow all food safety, sanitation, and personal hygiene standards.

• Maintain compliance with United States Public Health (USPH) guidelines and other applicable food safety regulations.

• Clean and sanitize workstations, equipment, utensils, and food preparation areas throughout each shift.

• Ensure proper food handling procedures to prevent contamination and minimize food waste.

Inventory & Stock Control

• Assist with stock rotation using FIFO (First-In, First-Out) principles.

• Support inventory checks and stock replenishment activities.

• Report shortages, spoilage, or damaged products to supervisors.

• Assist in maintaining accurate storage and inventory records.

Team Support & Development

• Work closely with the Chef de Partie and kitchen team to ensure smooth daily operations.

• Participate in training programs, meetings, inspections, drills, and operational briefings.

• Assist colleagues when required and contribute to a positive team environment.

• Accept rotational assignments within various kitchen sections for training and operational requirements.

Compliance & Safety

• Adhere to all workplace safety procedures and emergency protocols.

• Participate in mandatory safety drills and training activities.

• Follow all operational policies, procedures, and regulatory requirements.

• Perform additional duties and responsibilities assigned by supervisors or management.

 

Cuisine Knowledge & Experience

The successful candidate should have practical experience in preparing and assisting with:

• Chinese wok-fried and stir-fried dishes

• Zi Char-style cuisine

• Traditional Chinese home-style cooking

• Chinese noodle and rice dishes

• Steamed seafood, fish, poultry, and vegetables

• Braised meats, tofu dishes, and slow-cooked specialties

• Chinese soups, herbal broths, and double-boiled soups

• Congee and porridge varieties with traditional accompaniments

• Teochew and regional Chinese specialties

• Economy rice and mixed-rice concepts

• Buffet-style Chinese cuisine suitable for high-volume service

 

Qualifications

Education

• Secondary school education or equivalent preferred.

• Culinary training or professional cooking certification is an advantage.

Experience

• Previous experience in a hotel, resort, cruise ship, large-scale catering operation, or similar food service environment is required.

• Experience in Chinese cuisine preparation is essential.

• Familiarity with high-volume food production environments is preferred.

Knowledge & Skills

• Strong knowledge of Chinese cooking techniques and food preparation methods.

• Good understanding of food safety, hygiene, and sanitation practices.

• Working knowledge of USPH standards is highly desirable.

• Ability to follow recipes, instructions, and standard operating procedures accurately.

• Strong teamwork, communication, and organizational skills.

• Ability to communicate effectively in English.

Certifications

• STCW Basic Safety Training (BST) or equivalent maritime safety certification preferred.

• Food Safety or Food Handling Certification required.

 

Physical Requirements

• Ability to stand and walk for extended periods during shifts.

• Ability to work in a fast-paced and physically demanding kitchen environment.

• Ability to lift, carry, push, or pull items weighing up to 50 lbs (23 kg).

• Ability to perform repetitive motions involving hands, arms, and upper body.

• Good vision, including close, distance, color, depth perception, and peripheral vision.

• Ability to work flexible schedules, including weekends, holidays, and extended hours as operationally required.

 

Kindly contact Ms Rachel at +6019-772 2619 for further details or send your resume to [rachel.gan@cityrecruit.com.my]

or

Kindly contact Mr Sashi +6012 585 5453 for further details or send your resume to [crcs-my-recruitment2@cityrecruit.com.my]