Ensure quality of Dim Sum production, preparation, and presentation. Handle production machinery and handmade dim sum. Maintain proper consistency in food quality Quality control & stock inventory. Ensure proper food handling, safety, and hygiene.

Cooks set up workstations to prepare the necessary ingredients and cooking equipment for use. They ensure that all ingredients are fresh and of high quality. Cooks perform this task to ensure the establishment's food is safe for consumption.

A Cook plans, prepares, and cooks food items to ensure the highest quality service and experience for customers. They help keep the kitchen organized and running efficiently. They ensure proper food handling, sanitation and following food storage procedures.

Attends to the detail and presentation of each order. Places and expedites orders. Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.

The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant's recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout the shift. They help keep the kitchen organized and running efficiently. They ensure proper food handling, sanitation, and following food storage procedures.

Attends to the detail and presentation of each order. Places and expedites orders. Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals. Weighs and measures ingredients. Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles. Verifies that prepared food meets requirements for quality and quantity. Uses various ingredients and seasonings to prepare soups, salads, gravies, sauces, entrees, side items, and desserts.

Prepare meat and vegetables by slicing, cutting, shredding, and tenderizing them as needed. Communicate with the head chef and wait staff to ensure the timely delivery of all meals. Follow all relevant food health and safety guidelines. Maintain a workstation that is both clean and sanitary.

Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients. Checking food and ingredients for freshness. Arranging and garnishing dishes. Working well under pressure and within the time limit.