An Oriental/Thai Commis Chef assists senior culinary staff in a specialized Asian or Thai kitchen. Responsibilities include preparing ingredients, mastering traditional cooking techniques (e.g., wok-frying, steaming, curry-making), maintaining HACCP hygiene standards, and ensuring the quality and consistency of the dishes. Key Responsibilities Food Preparation: Chop vegetables, slice meats, make traditional curry pastes, and prepare foundational Oriental sauces. Station Setup: Organize your workstation, ensure all equipment (woks, bamboo steamers) is clean, and restock supplies before service. Cooking & Plating: Assist senior chefs in cooking appetizers (dim sum, spring rolls), stir-fries, and curries, ensuring exact recipes and presentations are met. Hygiene & Sanitation: Adhere strictly to food safety standards by following FIFO, proper labeling, and wearing correct protective gear. Inventory & Wastage: Monitor ingredient levels, report shortages, and minimize food waste during prep....