Position summary

The Sous Chef - Dim Sum is responsible for the day-to-day leadership, production and quality control of the dim sum kitchen. The successful candidate must demonstrate strong hands-on knowledge of dim sum from different regions of China, with particular depth in Cantonese and Hong Kong-style traditions and practical familiarity with selected northern, Shanghainese, Sichuan and other regional dumpling styles. The role also requires sound knowledge of standard Chinese kitchen preparation and cooking methods so the chef can support the wider Chinese operation when required.

Key Responsibilities

Dim Sum Production and Culinary Standards

• Plan, organize and supervise daily dim sum mise en place, production, service and closing procedures.

• Prepare and oversee doughs, wrappers, fillings, stocks, sauces and condiments according to approved recipes and quality standards.

• Ensure accuracy and consistency in folding, pleating, shaping, portioning, steaming, boiling, pan-frying and deep-frying.

• Maintain correct texture, seasoning, temperature, appearance and pickup timing throughout service.

• Develop a balanced dim sum selection reflecting different Chinese regional styles while preserving authenticity and commercial practicality.

• Test new dishes, seasonal specials, festival menus and signature items in collaboration with the Chef de Cuisine.

• Taste and inspect products before service and take immediate corrective action when standards are not met.

Chinese Kitchen Knowledge and Operational Support

• Demonstrate working knowledge of standard Chinese ingredients, sauces, spices, preserved products and traditional flavour foundations.

• Support basic Chinese preparations and cooking methods, including wok work, steaming, blanching, braising, roasting, frying, stock and broth preparation, marination and sauce production.

• Coordinate with wok, barbecue, noodle, cold-kitchen and banquet sections to ensure smooth production and service flow.

• Apply appropriate heat control, timing and sequencing to protect flavour, texture and food safety.

• Adapt production plans for a la carte, buffet, banquet, delivery and special-event requirements without compromising quality.

Quality, Cost and Administration

• Maintain standardized recipes, photographs, preparation sheets, production par levels, allergen information and shelf-life controls.

• Monitor food cost, portion control, yield, wastage and the responsible use of surplus ingredients.

• Forecast consumption and raise accurate requisitions for flour, starches, proteins, seafood, vegetables, seasonings and specialist Chinese ingredients.

• Inspect receiving and storage conditions and report quality or supply issues promptly.

• Contribute to menu costing, supplier evaluation, inventory checks and operational budget control.

• Ensure equipment such as steamers, dough mixers, sheeters, hot plates and fryers is used safely, cleaned correctly and maintained in good condition.

Team Leadership and Training

• Lead by example and provide hands-on coaching during preparation and busy service periods.

• Train the brigade in dough handling, wrapper production, filling preparation, folding, steaming, frying, hygiene, allergens and service timing.

• Delegate duties according to skill level, monitor productivity and ensure clear accountability within the section.

• Build a respectful, disciplined and collaborative kitchen culture that supports learning and multi-skilling.

• Provide timely performance feedback and support the development of junior chefs and apprentices.

• Communicate effectively with culinary leadership, service, stewarding, purchasing and other kitchen sections.

Guest Experience and Collaboration

• Support live dim sum counters, culinary demonstrations, chef tables, promotions and Chinese festival activations where required.

• Explain ingredients, regional origins, cooking methods and recommended accompaniments clearly to colleagues and guests.

• Respond professionally to guest feedback, dietary preferences and allergen-related requirements in coordination with the culinary and service teams.

• Work with front-of-house colleagues to create accurate dish descriptions and service guidance.

Hygiene, Safety and Compliance

• Follow and enforce HACCP, food safety, sanitation, personal hygiene, fire and workplace safety requirements always.

• Maintain correct receiving, labelling, date coding, cooling, thawing, storage, reheating and holding procedures.

• Prevent cross-contamination and manage allergens carefully, particularly shellfish, gluten, sesame, soy, egg and other common dim sum ingredients.

• Keep the dim sum kitchen, refrigerators, freezers, steamers, worktables, utensils and small equipment clean, organized and audit ready.

• Report hazards, equipment defects, illness and food safety concerns immediately.

Position summary

The Sous Chef - Dim Sum is responsible for the day-to-day leadership, production and quality control of the dim sum kitchen. The successful candidate must demonstrate strong hands-on knowledge of dim sum from different regions of China, with particular depth in Cantonese and Hong Kong-style traditions and practical familiarity with selected northern, Shanghainese, Sichuan and other regional dumpling styles. The role also requires sound knowledge of standard Chinese kitchen preparation and cooking methods so the chef can support the wider Chinese operation when required.

Key Responsibilities

Dim Sum Production and Culinary Standards

• Plan, organize and supervise daily dim sum mise en place, production, service and closing procedures.

• Prepare and oversee doughs, wrappers, fillings, stocks, sauces and condiments according to approved recipes and quality standards.

• Ensure accuracy and consistency in folding, pleating, shaping, portioning, steaming, boiling, pan-frying and deep-frying.

• Maintain correct texture, seasoning, temperature, appearance and pickup timing throughout service.

• Develop a balanced dim sum selection reflecting different Chinese regional styles while preserving authenticity and commercial practicality.

• Test new dishes, seasonal specials, festival menus and signature items in collaboration with the Chef de Cuisine.

• Taste and inspect products before service and take immediate corrective action when standards are not met.

Chinese Kitchen Knowledge and Operational Support

• Demonstrate working knowledge of standard Chinese ingredients, sauces, spices, preserved products and traditional flavour foundations.

• Support basic Chinese preparations and cooking methods, including wok work, steaming, blanching, braising, roasting, frying, stock and broth preparation, marination and sauce production.

• Coordinate with wok, barbecue, noodle, cold-kitchen and banquet sections to ensure smooth production and service flow.

• Apply appropriate heat control, timing and sequencing to protect flavour, texture and food safety.

• Adapt production plans for a la carte, buffet, banquet, delivery and special-event requirements without compromising quality.

Quality, Cost and Administration

• Maintain standardized recipes, photographs, preparation sheets, production par levels, allergen information and shelf-life controls.

• Monitor food cost, portion control, yield, wastage and the responsible use of surplus ingredients.

• Forecast consumption and raise accurate requisitions for flour, starches, proteins, seafood, vegetables, seasonings and specialist Chinese ingredients.

• Inspect receiving and storage conditions and report quality or supply issues promptly.

• Contribute to menu costing, supplier evaluation, inventory checks and operational budget control.

• Ensure equipment such as steamers, dough mixers, sheeters, hot plates and fryers is used safely, cleaned correctly and maintained in good condition.

Team Leadership and Training

• Lead by example and provide hands-on coaching during preparation and busy service periods.

• Train the brigade in dough handling, wrapper production, filling preparation, folding, steaming, frying, hygiene, allergens and service timing.

• Delegate duties according to skill level, monitor productivity and ensure clear accountability within the section.

• Build a respectful, disciplined and collaborative kitchen culture that supports learning and multi-skilling.

• Provide timely performance feedback and support the development of junior chefs and apprentices.

• Communicate effectively with culinary leadership, service, stewarding, purchasing and other kitchen sections.

Guest Experience and Collaboration

• Support live dim sum counters, culinary demonstrations, chef tables, promotions and Chinese festival activations where required.

• Explain ingredients, regional origins, cooking methods and recommended accompaniments clearly to colleagues and guests.

• Respond professionally to guest feedback, dietary preferences and allergen-related requirements in coordination with the culinary and service teams.

• Work with front-of-house colleagues to create accurate dish descriptions and service guidance.

Hygiene, Safety and Compliance

• Follow and enforce HACCP, food safety, sanitation, personal hygiene, fire and workplace safety requirements always.

• Maintain correct receiving, labelling, date coding, cooling, thawing, storage, reheating and holding procedures.

• Prevent cross-contamination and manage allergens carefully, particularly shellfish, gluten, sesame, soy, egg and other common dim sum ingredients.

• Keep the dim sum kitchen, refrigerators, freezers, steamers, worktables, utensils and small equipment clean, organized and audit ready.

• Report hazards, equipment defects, illness and food safety concerns immediately.