Dimsum Chef

Position: Dim Sum Chef
Department: Culinary / Kitchen Operations
Work Location: Midori Clark Hotel and Casino, Clark, Pampanga
Employment Type: Full-Time / Deployment Assignment
Reports To: Executive Chef / Sous Chef / Chinese Cuisine Chef

POSITION SUMMARY

The Dim Sum Chef is responsible for the preparation, cooking, presentation, and quality control of a wide range of authentic Chinese dim sum products for hotel dining, buffet operations, banquets, and special events.

The successful candidate must have strong hands-on experience in dim sum production, including dough preparation, filling preparation, wrapping, steaming, frying, and plating. The Dim Sum Chef must consistently deliver high-quality products while maintaining food safety, sanitation, portion control, and the culinary standards expected in a hotel and casino environment.

KEY RESPONSIBILITIES

1. Dim Sum Production

• Prepare and produce a variety of dim sum products such as:

  • Siomai
  • Har Gow
  • Xiao Long Bao
  • Dumplings
  • Steamed buns / Siopao
  • Spring rolls
  • Rice rolls
  • Steamed and fried dim sum specialties

• Prepare dough, wrappers, fillings, sauces, and garnishes according to established recipes.

• Ensure proper steaming, frying, boiling, and cooking techniques.

• Maintain consistency in taste, texture, appearance, size, and portioning.

2. Daily Kitchen Operations

• Prepare mise en place according to forecasted business volume.
• Coordinate with the Sous Chef and other kitchen sections regarding production requirements.
• Ensure sufficient dim sum production for buffet service, à la carte orders, banquets, and special functions.
• Monitor stock levels of ingredients and report shortages or wastage.
• Properly label, store, and rotate ingredients using FIFO procedures.

3. Quality Control

• Maintain high standards of food quality, freshness, presentation, and consistency.
• Conduct regular checks of prepared dim sum before service.
• Ensure recipes and standardized portions are followed.
• Assist in developing or improving dim sum selections when requested by the Executive Chef.

4. Food Safety & Sanitation

• Follow HACCP, food safety, hygiene, and sanitation standards.
• Maintain cleanliness of the dim sum preparation area, equipment, utensils, and storage areas.
• Ensure proper temperature control, food handling, and storage of raw and cooked ingredients.
• Immediately report food safety, equipment, or quality concerns to the supervisor.

5. Cost & Waste Control

• Control ingredient usage and minimize unnecessary food waste.
• Follow standardized recipes and portion specifications.
• Monitor production quantities based on occupancy, buffet requirements, and business forecasts.
• Assist in maintaining food cost targets.

6. Teamwork & Staff Development

• Work closely with Chinese cuisine, banquet, buffet, and other kitchen teams.
• Assist in training junior cooks and kitchen staff in proper dim sum preparation techniques.
• Maintain professional communication and teamwork within the kitchen.
• Follow instructions and operational standards established by the Executive Chef and management.

QUALIFICATIONS

• Minimum 2–5 years of professional experience as a Dim Sum Chef / Dim Sum Cook in a Chinese restaurant, hotel, resort, casino, or high-volume food operation.
• Strong knowledge of traditional and contemporary Chinese dim sum preparation.
• Demonstrated ability to produce dim sum consistently in high-volume operations.
• Knowledge of steaming, frying, boiling, dough preparation, and filling preparation.
• Experience with buffet and banquet production is highly preferred.
• Knowledge of food safety and sanitation procedures.
• Able to work under pressure and meet strict service timelines.
• Able to stand and work for extended periods as required by kitchen operations.
• Willing to work shifting schedules, weekends, holidays, and extended hours when required.

SKILLS & COMPETENCIES

• Expert dim sum preparation skills
• Strong knife and food-preparation skills
• Dough and wrapper preparation
• Steaming and frying techniques
• Portion control
• Food presentation
• Food safety and sanitation
• Inventory awareness
• Cost and waste control
• Team leadership and communication
• Ability to work in a fast-paced hotel kitchen

DEPLOYMENT EXPECTATIONS

The deployed Dim Sum Chef is expected to:

• Report for duty according to the agreed hotel schedule.
• Follow all Midori Clark Hotel and Casino kitchen policies and procedures.
• Maintain professional grooming, uniform, hygiene, and workplace conduct.
• Consistently meet the hotel's required standards for quality and service.
• Coordinate closely with the assigned Sous Chef / Executive Chef.
• Support buffet, banquet, restaurant, and special-event requirements as assigned.
• Maintain confidentiality regarding hotel operations, recipes, and business information.
• Cooperate with hotel management, culinary personnel, and other departments.

PERFORMANCE INDICATORS

Performance will be evaluated based on:

• Consistency and quality of dim sum products
• Guest satisfaction and product presentation
• Production efficiency
• Compliance with food safety and sanitation standards
• Reduction of food waste
• Adherence to recipes and portion standards
• Timeliness of production and service
• Teamwork and professional conduct
• Ability to meet hotel volume and operational requirements

WORKING CONDITIONS

The position requires working in a professional, high-volume hotel kitchen environment. The chef may be required to work rotating shifts, weekends, holidays, and during peak hotel occupancy, buffet periods, banquets, and special events.

Note: The Dim Sum Chef must be flexible and willing to perform other reasonable culinary duties related to the operation as directed by the Executive Chef or authorized hotel management.