Assistant Dim Sum Chef

Dou Hua Restaurants Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent restaurant group is seeking an Assistant Dim Sum Chef in Singapore to assist the Executive Chinese Chef with kitchen management, ensure high food quality, and train kitchen staff. The ideal candidate will have culinary creativity and a strong commitment to hygiene and safety standards. Responsibilities include managing food preparation volume efficiently and contributing to menu development.

Qualifications

• Experience in Chinese cuisine is preferred.
• Knowledge of HACCP standards is essential.
• Ability to train and manage kitchen staff.

Responsibilities

• Assist the Executive Chinese Chef in management of the kitchen.
• Ensure food quality and safety standards are met.
• Manage kitchen staff and ensure their proper training.

Skills

Culinary creativity

Quality control

Team collaboration

Food hygiene and safety

Job description

Position summary statement

To assist the Executive Chinese Chef in the efficient management of the Chinese restaurant kitchen.

The Assistant Dim Sum Chef reports to the Executive Chinese Chef.

Primary Responsibilities

• To work closely with the team on day-to-day operation.
• To practise innovation and creativity by constantly introducing new creations and presentations of the western cuisine.
• To be responsible for the total quality of food prepared which call for checks on taste, temperature, portioning and visual appearance of food.
• To match volume of food prepared in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.
• Responsible to ensure foods received are of the freshest quality and of accurate weight as ordered.
• To provide feedback and actively participate in the development of the menus. This work is done in conjunction with the Executive Chinese Chef and it encompasses pricing decisions and review of menu on regular basis thereby promoting the competitiveness of food.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with HACCP standards.
• To ensure that the kitchen runs on the approved manpower budget without incurring unnecessary expenses via overtime, etc.
• To ensure that food cost is kept within approved budget.
• To achieve a high standard of food quality which meets the expectations of hotel guests
• Responsible for the training of staff in cuisine knowledge.
• To ensure that kitchen staffs are properly trained in their respective duty areas thereby producing a high standard of food expected of them.
• To be responsible for staff retention in the kitchen and take appropriate measures in furtherance of staff stability.
• To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.
• To actively contribute in the Catering business by producing good quality food at competitive prices which meets the expectations of customers.
• To undertake any other related task/duty/assignment that may be given by the Executive Chinese Chef.