Dim Sum Chef

Position Overview

The Dim Sum Chef is responsible for preparing and cooking traditional Cantonese dim sum items while maintaining consistent quality, taste, presentation, and food safety standards.

The Role

Kitchen Operations

• Prepare and cook a variety of traditional Cantonese dim sum, including steamed, baked, fried, and pan-fried items
• Produce items such as har gow, siu mai, char siu bao, cheung fun, steamed buns, dumplings, spring rolls, and other dim sum specialties
• Prepare dough, wrappers, fillings, sauces, marinades, and other ingredients according to recipes and kitchen standards
• Ensure correct portioning, shaping, steaming, frying, baking, and plating of dim sum
• Maintain consistent food quality, taste, texture, portion size, and presentation
• Prepare mise en place and ensure sufficient dim sum production during service
• Monitor cooking temperatures and cooking times to maintain food quality and safety
• Maintain cleanliness and hygiene of the dim sum section, equipment, utensils, and work areas
• Follow food safety, sanitation, and HACCP procedures
• Check the freshness and quality of ingredients and report any issues to the supervisor
• Control food wastage and use ingredients efficiently
• Work closely with the Cantonese kitchen team during busy service periods
• Assist with menu development and creation of new dim sum items when required

Talent Profile:

• At Least 5 years and above as a Dim Sum Chef in luxury hotel or upscale Cantonese Restaurant
• Good knowledge of traditional Cantonese dim sum preparation and cooking techniques
• Ability to prepare high-volume dim sum consistently and efficiently
• Ability to work under pressure in a fast-paced kitchen environment
• Knowledge of traditional Hong Kong/Cantonese dim sum techniques
• Ability to maintain consistent taste, texture, appearance, and portion control
• Prior experience in supervising junior dim sum cooks