Assistant Dim Sum Chef

Pan Pacific Hotels Group; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hotel group in Singapore is seeking a culinary professional to manage kitchen operations, ensuring high food quality and innovative cuisine presentations. Responsibilities include staff training, maintaining cleanliness and hygiene, and contributing to menu development. The ideal candidate will exhibit strong culinary skills and be dedicated to achieving excellence in food service.

Responsibilities

• Work closely with the team on day-to-day operation.
• Practice innovation and creativity in western cuisine presentations.
• Ensure total quality of food prepared.
• Match volume of food prepared to business needs.
• Ensure freshness and accuracy of food received.
• Provide feedback on menus with the Executive Chef.
• Maintain cleanliness, hygiene, and tidiness of the kitchen.
• Ensure kitchen runs on approved manpower budget.
• Achieve high standards of food quality.
• Train staff in cuisine knowledge.
• Ensure proper training for kitchen staff.
• Responsible for staff retention and stability.
• Maintain kitchen equipment in good condition.
• Contribute to the Catering business with quality food.
• Undertake assignments from the Executive Chef.

Job description

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 calls 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 and keeping food cost within budget.
• 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, in conjunction with the Executive Chinese Chef, encompassing pricing decisions and regular menu review to promote 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 staff 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 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.