Dim Sum Kitchen Lead — Innovate Menus for Banquets

Singapore Recreation Club; Dublin; On-site; EUR 45,000 - 60,000; Full time

Benefits offered by this job

Daily staff meal

Birthday leave

Medical benefits

Central location

Job summary

Singapore Recreation Club in Dublin invites a skilled Cuisine Chef (Dim Sum Chef I) to lead the dim sum section across F&B outlets, banquets, and events, maintaining high standards in preparation and presentation.

The role supports overall kitchen operations, drives menu innovation, and ensures food safety compliance while supervising junior team members, with a focus on creative dim sum offerings and efficient daily production.

Qualifications

• Certification in culinary arts with 5-8 years of relevant experience
• Ability to create innovative menu items and presentations
• Ability to multitask with good time management
• Strong leadership to lead kitchen team
• Dependable team player with good communication

Responsibilities

• Prepare and oversee a range of dim sum items with consistent quality and presentation
• Supervise and guide Dim Sum Chef II and junior kitchen staff
• Plan mise en place and manage daily production efficiently
• Monitor ingredient quality, stock levels, and control food wastage
• Ensure compliance with food safety, hygiene, and licensing requirements (SFA/NEA)
• Maintain cleanliness and proper organization of the kitchen section
• Develop and update menus, standardised recipes, and food presentation (including photos)
• Drive innovation through new dim sum creations and presentation styles
• Ensure all kitchen equipment is properly maintained and in safe working condition
• Follow workplace safety rules and use PPE
• Not engage in unsafe acts and ensure safety of self and others

Skills

Dim sum preparation

Kitchen leadership

Food safety compliance

Menu development

Staff supervision

Time management

Communication

Education

Culinary certification

Job description

Singapore Recreation Club in Dublin invites a skilled Cuisine Chef (Dim Sum Chef I) to lead the dim sum section across F&B outlets, banquets, and events, maintaining high standards in preparation and presentation.

The role supports overall kitchen operations, drives menu innovation, and ensures food safety compliance while supervising junior team members, with a focus on creative dim sum offerings and efficient daily production.