Dim Sum Chef (Singapore)
Roles & Responsibilities
– Assists the Master Chef in the supervision and smooth operation of the Dim Sum kitchen including training, preparation and service of food and cleanliness and hygiene.
– Assists any sections when required.
– Manages food cost by adopting best practice
– Builds and leads an effective team
Job Responsibilities:
1. Ensure that all employees report for duty punctually, wearing the correct, clean uniform, shoes and name badge.
2. Assists in building an efficient team of employees by taking an active interest in the welfare, safety and development.
Assists in training the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
3. Supervises the employees of the department, ensuring that the correct standards and methods of service are maintained and continuously improved
4. Ensure that the departmental food cost & operational budget is strictly adhered to and all the costs are strictly controlled.
5. Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
6. Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
7. Ensure the quality of food preparation is in accordance with the established standard.
8. Ensure the cost effective production of raw material so as to minimize wastage.
9. Checks all incoming food items to ensure consistency in quality of appearance and taste.
10. All outgoing dishes to ensure that the established standard is met before serving to the guests.
11. Checks food items/ingredient stock and prepares daily market list.
12. Ensure the highest hygienically standards in the preparation, storage and handling of food and equipment according to ENV standards
13. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.
14. Prepares the weekly duty roster to maximize employees’ productivity.
15. Keep abreast of new products to improve on creativity and quality. Be innovative.
16. Maintains an accurate food recipe data.
17. Conducts interviews and makes selection of new applicants.
18. Conducts disciplinary action of staff.
19. Feedback to Master Chef / Director of Kitchen on the performance of staff.
20. Performs any other duties as may be assigned from time to time by the Management.
