About this role
The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.
Culinary Operations
Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.Ensure consistency in taste, texture, portioning, and presentation of all dishes.Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.Ensure freshness and proper storage of all ingredients.Menu Development
Create seasonal menus, promotional items, and signature dim sum selections.Introduce new recipes based on market trends and guest preferences.Standardize recipes and maintain recipe costing.Team Leadership
Supervise, train, coach, and develop all dim sum kitchen associates.Schedule manpower efficiently according to business volume.Maintain discipline, motivation, and teamwork within the kitchen.Conduct on-the-job training for junior chefs and apprentices.Food Safety & Hygiene
Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.Ensure safe handling and storage of food products.Cost Control & Inventory
Control food cost through proper purchasing, portion control, and waste management.Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.Minimize wastage and maintain profitability targets.Guest Satisfaction
Ensure timely food production during service periods.Respond positively to guest feedback and special requests.Maintain high standards to achieve excellent guest dining experiences. Education & Experience
Minimum 5 - 8 years of experience in Chinese cuisine, with at least 2 - 3 years in a leadership role specializing in dim sum.Experience in hotel, fine dining, or high-volume restaurant operations preferred.Skills & Competencies
Strong expertise in traditional and modern dim sum preparation.Knowledge of dough making, fillings, steaming, frying, and baking techniques.Leadership and team management skills.Good understanding of food costing and kitchen budgeting.Strong hygiene and food safety knowledge.Ability to work under pressure in a fast-paced environment.Creativity and passion for culinary excellence.