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.