Major Responsibilities:

• Prepare and cook a variety of dim sum dishes (steamed, baked, and fried) based on the techniques and recipes;
• Conduct regular checks on ingredients and dishes to ensure optimal freshness and quality;
• Train and supervise junior kitchen staff on dim sum preparation techniques and kitchen protocols;
• Ensure that all food safety and sanitation standards are met;
• Collaborate with the Executive Chef to develop the Asian Cuisine menu.

• At least 2 years of experience working in a Chinese restaurant, preferably in dim sum preparation;
• Formal culinary training or apprenticeship in Asian or Chinese cuisine is highly preferred;
• Expertise in traditional dim sum techniques, such as dumpling folding, rolling, and steaming;
• Familiarity with a variety of dim sum dishes, including dumplings, buns, rolls, and pastries.