Junior Sous Chef Dimsum

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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:
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.