Cook A (Dim Sum)

Cook A is responsible for the efficient preparation, cooking, and timely dispatch of all dim sum orders across à la carte, buffet, and banquet services. Ensures consistent food quality, presentation, and adherence to established recipes and hygiene standards while coordinating with the kitchen and service teams to deliver a seamless dining experience for guests.

Key Responsibilities:

• Oversees the preparation, quality, portioning, and presentation of all dim sum dishes to ensure consistency and adherence to culinary standards.
• Organizes and maintains mise en place, kitchen equipment, and storage areas to support efficient and hygienic kitchen operations.
• Ensures strict compliance with food safety, sanitation (FSR), and hotel policies, including proper food handling, storage, and cleanliness of all work areas.
• Coordinates with kitchen teams, service outlets, and support staff to ensure timely production and delivery of dim sum across all dining venues.
• Monitors inventory, equipment functionality, and incoming supplies while supporting staff training and maintaining operational readiness at all times.

Qualifications:

• Graduate of a Culinary Arts program, Hotel and Restaurant Management, or any related field (TESDA certification or equivalent culinary training preferred).
• Minimum of 2–3 years’ relevant experience in a Chinese kitchen, preferably in a luxury or 5-star hotel environment, with specialization in dim sum production.
• Strong knowledge of dim sum preparation techniques, food presentation, portion control, and high-volume kitchen operations.
• Certified in Food Safety and Sanitation (FSR/HACCP or equivalent); thorough understanding of hygiene standards and safe food handling practices.
• Capable of standing for long hours and performing repetitive kitchen tasks while maintaining high productivity.
• Willing to work flexible hours, including weekends, holidays, and extended shifts based on operational demands.

Benefits:

• Employee discount

Work Location: In person