Responsibilities:
1. Ensuring the quality, consistency, and production of areas of responsibility in the dim sum kitchen.
2. Prepare menu in accordance with quality, availability, and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
3. Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen.
4. Ensure food standards and presentations are maintained and continuously improved.
5. Responsible for the implementation, development, and smooth opening of the Dim Sum Kitchen Operation.
6. Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
7. Identify opportunities for improving the efficiency of the operations that will benefit our guests.
8. Perform ad-hoc duties assigned by superior.
Job Requirements:
- Able to lead and be a good team player
- Good ulinary skills, especially in Chinese cuisine will be an advantage
- Able to work under pressure in a fast-paced, dynamic, and challenging work environment
- Certified in Basic Food Hygiene
- Able to work a split shift, weekend, and public holiday
- Those with HACCP knowledge or FSMS certificate will have an added advantage
