Chef de Partie (CDP) – Dim Sum

Meili Resort Hotel Sdn Bhd; Semporna; On-site; MYR 39,000 - 67,000; Full time

Job summary

Meili Resort Hotel Sdn Bhd in Sabah’s Semporna region seeks a skilled Dim Sum Chef to prepare a range of dim sum items including dumplings, buns and Chinese specialties. You will handle fillings, wrappers and steaming, frying, boiling techniques, ensuring consistent taste, portion size and presentation in a busy hotel kitchen.

You should hold a certificate or diploma in culinary arts with at least three years in Chinese cuisine or dim sum production, and be flexible to work weekends and public

Qualifications

• Minimum three (3) years of working experience in Chinese cuisine or dim sum preparation.
• Experience in hotel, restaurant or resort kitchen is advantageous.
• Good knowledge of traditional and modern dim sum preparation techniques.

Responsibilities

• Prepare and produce dim sum items, including dumplings, buns, rolls and Chinese specialties.
• Prepare fillings, dough, wrappers, sauces and other ingredients.
• Handle steaming, frying, boiling and other dim sum cooking techniques.

Skills

Dim sum production

Dumplings

Chinese cuisine

Food hygiene

Education

Certificate in Culinary Arts

Diploma in Culinary Arts

Job description

Prepare and produce various dim sum items, including dumplings, buns, rolls and Chinese specialities.

Prepare fillings, dough, wrappers, sauces and other ingredients.

Handle steaming, frying, boiling and other dim sum cooking techniques.

Ensure consistency in taste, portion size, quality and presentation.

Prepare daily mise en place according to operational requirements.

Maintain proper food storage, labelling and stock rotation.

Ensure cleanliness and hygiene of the dim sum section and equipment.

Monitor ingredient usage and minimise food wastage.

Supervise and guide junior kitchen staff within the section.

Perform other duties assigned by the Head Chef or management.

B. Job Requirements

Minimum Certificate or Diploma in Culinary Arts or equivalent qualification.

Minimum three (3) years of working experience in Chinese cuisine or dim sum preparation.

Previous experience in a hotel, restaurant or resort kitchen will be an advantage.

Good knowledge of traditional and modern dim sum preparation techniques.

Skilled in preparing dumplings, buns, fillings, dough and dim sum varieties.

Able to work independently and manage dim sum production.

Good knowledge of food hygiene and kitchen safety standards.

Able to work flexible hours, including weekends and public holidays.