Dim Sum Head Chef

Job Description:

Dim Sum Head Chef specializes in the art and intricacies of dim sum, a Cantonese cuisine known for its

small, bite-sized dishes often served in bamboo baskets. This role requires mastery in traditional techniques,

creativity in modern adaptations, and strong leadership to oversee the kitchen and manage a team of chefs.

Roles and Responsibilities:

1. Menu Creation: Develop and refine dim sum menus, including traditional and modern dishes.

2. Kitchen management: Supervise and coordinate dim sum kitchen staff, inventory management and

ordering supplies.

3. Quality control: Ensure consistency and quality in dim sum preparation, presentation, and flavour.

4. Ingredient sourcing: Select and procure high-quality ingredients, maintaining relationships with

suppliers.

5. Team leadership: Lead and motivate dim sum kitchen staff, promoting a positive and efficient work

environment. Train and development of junior chefs.

6. Innovation: Stay up-to-date with culinary trends and incorporate new ideas into dim sum menus.

Collaborating with food critics and media representatives.

7. Cost control: Manage dim sum kitchen expenses, optimizing ingredient usage and minimizing

waste.

8. Customer satisfaction: Ensure dim sum dishes meet customer expectations and preferences.

9. Collaboration: Work with other chefs, restaurant staff, and management to maintain a cohesive and

successful restaurant operation.

10. Authenticity: Maintain the integrity of traditional Cantonese dim sum while innovating and adapting

to changing tastes and trends.

11. Creating new revenue sources for the restaurant in a creative manner.

12. Improving the overall kitchen-service relationship and streamlining processes in-order to improve

customer experience.

Requirements:

1. 10+ years of experience in Cantonese cuisine, leadership skills, and attention to detail to deliver

high-quality dishes and maintain a successful kitchen operation.

2. Responsible of the process of preparing food, ensuring that the servings are of high quality,

approving dishes before they get to the customer.

3. Supervising subordinates, inventory management and ordering supplies, staff management and

attendance records, hiring and training kitchen staff, complying with sanitation regulations as well

as participate in culinary competitions and events.

4. Staying up-to-date with culinary trends and techniques to continuously improve skills and

knowledge.

5. Have knowledge and experience of Michelin guide.

Employment Benefits:
1. Birthday leave.

2. Wedding and child birth cash gift.

3. Duty meal per shift.

4. Matrimonial, childcare, paternity, maternity, compassionate leave as per MOM guidelines.

5. Performance bonus and rewards.