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 section6. Collaborate with the RM to insure highest standards for guests experience7. Must be very knowledgeable about his specialities8. Work on the recipes costing and report them to the Head Chef9. Lead and direct team members on effective methods, operations and procedures10. Ensured that the work site environment is clean at all time11. Ensure food standards and presentations are maintained and continuously improved12. Maintained quality control and satisfaction records.