Dim Sum Chef

Mott 32 Vegas Management; Las Vegas (NV); On-site; USD 75,000 - 95,000; Full time

Job summary

Mott 32 Vegas Management is seeking a skilled Dim Sum Chef to oversee the production of authentic dim sum across all service periods. The role requires mastery of Cantonese dim sum techniques, including hand-pleated dumplings and pastry work, with a focus on precision, speed, and traditional craftsmanship.

You will lead dim sum production, train junior staff, and collaborate with the Head Chef on seasonal items while upholding strict safety and hygiene standards in a fast-paced Vegas kitchen.

Qualifications

• Proficient in traditional dim sum techniques including hand-pleating and pastry production.
• Experience with steaming, wok skills, and both savory and sweet dim sum items.
• Culinary training focused on Chinese cuisine or apprenticeship under a recognized dim sum Master Chef.

Responsibilities

• Produce full range of dim sum items from scratch daily according to recipes and presentation standards.
• Master har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other pastry bases.
• Operate steamers, woks, and baking equipment with precise timing and temperatures.
• Maintain consistent portion size, pleating, texture, and presentation across items.
• Contribute to seasonal menu development under Head Chef guidance.
• Ensure compliance with food safety, allergen awareness, and hygiene regulations.
• Coordinate with kitchen team for smooth service flow and timely delivery.

Skills

Dim sum techniques

Hand-pleating

Pastry production

Wok and steaming

Cantonese language

Education

Culinary training in Chinese cuisine

Tools

Steaming equipment

Wok mastery

Job description

Responsible for: Dim Sum Station Operations

Job Title: Dim Sum Chef
Reports To: Sous Chef/Head Chef
Responsible for: Dim Sum Station Operations

Employee Specification:

The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum across all service periods. This position requires an exceptional command of traditional Chinese pastry and steaming techniques, including the ability to produce a wide variety of har gow, siu mai, cheung fun, and baked items to an exacting standard. The role demands precision, speed, and a deep respect for Cantonese culinary tradition.

Key Responsibilities:

• Dim Sum Production: Prepare and produce the full range of dim sum items from scratch daily, adhering to established recipes and presentation standards.
• Dough & Pastry Work: Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases.
• Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with precision to ensure correct cooking times and temperatures.
• Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation across all dim sum items.
• Menu Development: Provide input on seasonal specials and assist in recipe development for new dim sum items under the direction of the Head Chef.
• Compliance & Safety: Maintain strict compliance with food safety, allergen awareness, and hygiene regulations at all times.

Team Collaboration & Communication:

• Station Coordination: Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum items throughout the service period.
• Junior Staff Training: Guide and mentor dim sum assistants and junior cooks in traditional techniques, helping to preserve craftsmanship standards.
• Supplier Liaison: Communicate with the Head Chef regarding specialist ingredient sourcing including dried goods, shrimp, and Chinese produce.
• Administrative & Operational Support
• Prep & Mise en Place: Lead all daily and session-specific mise en place to ensure the dim sum section is fully prepared ahead of each service.
• Inventory & Waste: Monitor ingredient stock levels, manage waste reduction through accurate production planning, and flag shortages in advance.
• Cleanliness & Hygiene: Ensure the dim sum station is maintained to the highest standards of cleanliness throughout and after service.

Requirements:

• Experience: Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant.
• Technical Skills: Expert-level command of traditional dim sum techniques including hand-pleating, pastry production, steaming, and wok skills. Familiarity with both savoury and sweet dim sum items.
• Education: Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised dim sum Master Chef.
• Language Skills: Native or highly proficient Cantonese speaker. English is an advantage.
• Attributes: Meticulous attention to detail, strong sense of traditional culinary craft, ability to work at pace while maintaining precision, and pride in producing an authentic product.