Dim Sum Chef

ZI YEAN (REDHILL) RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Station Dimsum Chef responsible for supervising kitchen activities, ensuring food quality, and implementing safety protocols. The ideal candidate should demonstrate expertise in Asian cuisine, possess strong communication skills, and be capable of managing a team effectively. Applicants should be passionate about maintaining high standards in food safety and customer satisfaction.

Qualifications

• Demonstrable skills in advanced cooking techniques, including sous vide.
• Knowledge of Asian food culture and culinary applications.
• Experience in supervising food safety and hygiene.

Responsibilities

• Ensure high quality of all products and efficient food safety management.
• Supervise food production and maintain cleanliness standards.
• Conduct hygiene audits and manage team productivity.

Skills

Communication

Food Safety Management

Problem Solving

Cooking Techniques

Customer Relationship

Job description

The Station Dimsum Chef ensures that all products used for dishes are of high quality. He/She implements, adheres to, and regularly reviews health and safety legislation and guidelines. Maintains cleanliness of all areas after service and prepares kitchen cleaning rosters. Supervises cleaning schedules and signs off regularly.

~ Facilitate effective communication and engagement in the workplace.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audits.

~ Demonstrate advanced dry heat cooking techniques.

~ Demonstrate the sous vide method.

~ Establish relationships to build customer confidence.

~ Facilitate effective work teams.

~ Grind wet flour.

~ Identify meat, its fabrication, and utilization in culinary applications.

~ Identify seafood, its fabrication, and utilization in culinary applications.

~ Maintain workplace safety and health policies and procedures.

~ Manage productivity improvements.

~ Solve problems and make decisions at a supervisory level.

~ Supervise food production and quality procedures.

~ Understand Asian food culture and techniques.

~ Understand nutritional knowledge and dietary requirements.