Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant.
Expert-level command of traditional dim sum techniques, including hand-pleating, pastry production, steaming, and wok skills.
Familiarity with both savory and sweet dim sum items.
Culinary training focused on Chinese cuisine, or equivalent apprenticeship under a recognized dim sum Master Chef.
Native or highly proficient Cantonese; English is an advantage.
Ability to work at pace while maintaining precision.
Responsibilities
Prepare and produce the full range of dim sum items from scratch daily, following established recipes and presentation standards.
Prepare har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases.
Operate and monitor steamers, woks, and baking equipment to ensure correct cooking times and temperatures.
Maintain consistent portion size, pleating technique, texture, and presentation across dim sum items.
Provide input on seasonal specials and assist the Head Chef with recipe development for new dim sum items.
Maintain compliance with food safety, allergen awareness, and hygiene regulations.
Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum throughout service.
Guide and mentor dim sum assistants and junior cooks in traditional techniques.
Communicate with the Head Chef about specialist ingredient sourcing, including dried goods, shrimp, and Chinese produce.
Lead daily and session-specific mise en place to prepare the dim sum section for each service.
Monitor ingredient stock levels, reduce waste through accurate production planning, and flag shortages in advance.
Maintain the cleanliness of the dim sum station throughout and after service.
Job Title: Dim Sum Chef
Reports To: Sous Chef/Head Chef
Responsible for: Dim Sum Station Operations
Employee Specification: The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum across all service periods. This position requires an exceptional command of traditional Chinese pastry and steaming techniques, including the ability to produce a wide variety of har gow, siu mai, cheung fun, and baked items to an exacting standard. The role demands precision, speed, and a deep respect for Cantonese culinary tradition.
Key Responsibilities: Culinary Excellence & Station Operations
Dim Sum Production: Prepare and produce the full range of dim sum items from scratch daily, adhering to established recipes and presentation standards.
Dough & Pastry Work: Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases.
Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with precision to ensure correct cooking times and temperatures.
Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation across all dim sum items.
Menu Development: Provide input on seasonal specials and assist in recipe development for new dim sum items under the direction of the Head Chef.
Compliance & Safety: Maintain strict compliance with food safety, allergen awareness, and hygiene regulations at all times.
Team Collaboration & Communication
Station Coordination: Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum items throughout the service period.
Junior Staff Training: Guide and mentor dim sum assistants and junior cooks in traditional techniques, helping to preserve craftsmanship standards.
Supplier Liaison: Communicate with the Head Chef regarding specialist ingredient sourcing including dried goods, shrimp, and Chinese produce.
Administrative & Operational Support
Prep & Mise en Place: Lead all daily and session-specific mise en place to ensure the dim sum section is fully prepared ahead of each service.
Inventory & Waste: Monitor ingredient stock levels, manage waste reduction through accurate production planning, and flag shortages in advance.
Cleanliness & Hygiene: Ensure the dim sum station is maintained to the highest standards of cleanliness throughout and after service.
Requirements:
Experience: Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant.
Technical Skills: Expert-level command of traditional dim sum techniques including hand-pleating, pastry production, steaming, and wok skills. Familiarity with both savoury and sweet dim sum items.
Education: Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised dim sum Master Chef.
Language Skills: Native or highly proficient Cantonese speaker. English is an advantage.
Attributes: Meticulous attention to detail, strong sense of traditional culinary craft, ability to work at pace while maintaining precision, and pride in producing an authentic product.