Junior Sous Chef Dimsum
1. Culinary Operations & Food Quality
Oversee daily preparation, production, and presentation of Dim Sum dishes, ensuring consistency in taste, texture, and quality.
Ensure proper execution of traditional and contemporary Dim Sum techniques, including dough preparation, fillings, steaming, frying, and baking.
Maintain standardized recipes, portion sizes, and presentation in accordance with established culinary standards.
Coordinate food production to ensure timely service during restaurant operations and special events.
Support the development of seasonal menus, new Dim Sum creations, and promotional offerings.
2. Kitchen Supervision & Team Development
Supervise and coordinate daily activities of the Dim Sum culinary team.
Allocate tasks and monitor team performance to ensure efficient kitchen operations.
Provide hands-on training and coaching to junior chefs on Dim Sum preparation techniques and culinary standards.
Assist in preparing duty rosters and managing daily manpower requirements.
Foster teamwork, discipline, and a positive working environment.
3. Food Cost & Inventory Management
Monitor food costs, ingredient usage, and portion control to achieve departmental financial targets.
Ensure efficient inventory management, stock rotation, and proper ingredient storage.
Minimize food wastage through effective production planning and proper food handling.
Coordinate ingredient requisitions and purchasing requirements with the relevant departments.
Support regular stocktaking and inventory reconciliation.
4. Food Safety, Hygiene & HACCP Compliance
Ensure compliance with HACCP principles, food safety regulations, and hotel hygiene standards.
Monitor food storage temperatures, sanitation procedures, and equipment cleanliness.
Ensure proper implementation of FIFO and FEFO stock rotation procedures.
Conduct routine checks on kitchen cleanliness, food handling, and personal hygiene.
Report and address food safety concerns and operational deficiencies promptly.
5. Operational Coordination & Guest Satisfaction
Coordinate with the Chinese restaurant service team to ensure smooth food delivery and guest satisfaction.
Respond to guest feedback regarding Dim Sum quality, presentation, and special dietary requirements.
Ensure consistency in food preparation during high-volume operations and peak service periods.
Collaborate with other culinary sections to support restaurant operations, banquets, and special functions.
Assist the Sous Chef or Executive Chinese Chef in maintaining operational standards and achieving departmental objectives.
Minimum 4–5 years of relevant culinary experience, with a strong specialization in Dim Sum preparation.
Previous supervisory experience in a reputable Chinese restaurant, preferably within a five-star hotel.
Advanced knowledge of traditional and contemporary Dim Sum preparation techniques.
Strong understanding of food cost control, inventory management, and kitchen operations.
Good knowledge of HACCP, food safety regulations, and hygiene standards.
Proven ability to supervise, train, and motivate culinary team members.
Strong organizational, communication, and problem-solving skills.
Ability to perform effectively in a fast-paced, high-volume restaurant environment.
Your team and working environment:
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We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.