Dim sum Chef

1. Maintain a high level of functionality and efficiency, demonstrating food cost control practices;
2. Ensure high standards of hygiene as per HACCP standards within the kitchen as well as your section;
3. Running the section in a smooth and efficient manner;
4. Able to prepare volume quantity of Dim Sum/siu mai items on your own.
5. Responsible to oversight all culinary dishes that are prepared in his section
6. Collaborate with the RM to insure highest standards for guests experience
7. Must be very knowledgeable about his specialities
8. Work on the recipes costing and report them to the Head Chef
9. Lead and direct team members on effective methods, operations and procedures
10. Ensured that the work site environment is clean at all time
11. Ensure food standards and presentations are maintained and continuously improved
12. Maintained quality control and satisfaction records.