Dim Sum Chef

The Dim Sum Chef is responsible for preparing and presenting authentic Cantonese dim sum dishes with precision and creativity. This role involves mastering traditional cooking techniques such as steaming, frying, and baking, while ensuring consistent quality, taste, and presentation. The chef manages ingredient selection, maintains food safety standards, and collaborates with the culinary team to develop and update menus. Additionally, the Dim Sum Chef trains junior staff, oversees kitchen operations related to dim sum production, and ensures an exceptional dining experience for guests.

A good candidate should have at least 3 to 5 years of work experience in the same capacity and has a thorough familiarity with culinary operations. He/she should have an expertise in traditional cantonese cuisine, maintain a high level of functionality and efficiency, demonstrate food cost control practices, ensure high standards of hygiene as per HACCP standards within the kitchen, run the section in a smooth and efficient manner, and able to prepare volume quantity of Dim Sum/siu mai items on your own.

Other standard responsibilities

• Comply with the company policies
• Work within all pre-set budgetary limits
• Drive and contribute to the overall efficiency of the department
• Motivate and develop team members
• Maintain the confidentiality and privacy of any confidential documents, matters, and techniques
• Should model the Company's culture at all times.
• Take on other tasks as may be necessary or required.