I’m a commis in a Chinese restaurant kitchen, this is what I do
I’m a 23-year-old Chinese Singaporean woman. After graduating culinary school in 2016, I started as a commis (also known as 马王, or minion) in a Chinese restaurant kitchen along Orchard road. This is a description of my everyday work, in English, written for friends and family who are curious.
The Structure of a Chinese restaurant kitchen
I drew a diagram of what our kitchen looks like, from where I stand (I only know how to hand draw and then upload a picture, pls forgive incompetence):
Dim Sum, 点心: They make the har gow, siew mai, XLB (little soup dumplings), carrot cake, cheong fun, and many other forms of dim sum and desserts. Because nearly everything there is made by hand, from scratch, they start work at 7am to finish their prep before service starts at 11am. Since we only serve dim sum in the afternoon, they get off work at 5pm, or whenever they finish their scheduled prep
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