Steamer- Chinese Kitchen

Responsible for producing all Chinese steamed, braised‑in‑pot and double‑boiled dishes. Monitor steamer equipment operation, maintain food quality and service pace, and support cross‑section kitchen operations.

Key Responsibilities

• Prepares a full range of Chinese steamed, double-boiled, braised-in-pot, and baked dishes following standard recipes to ensure consistent taste, presentation, and serving temperature.
• Operates and monitors steamers, steam cabinets, and double-boiler units; regularly checks water pressure and temperature and performs routine cleaning and maintenance.
• Prepares raw materials, pre-cooked components, and processed ingredients for the steamer station; completes mise-en-place before service and controls food wastage.
• Prioritizes steaming orders according to dockets to match service rhythm for banquets and à la carte service.
• Complies with food storage procedures, properly keeps semi-finished and pre-braised dishes, and observes food safety and temperature-control requirements.
• Cleans the steamer workstation, cooking appliances, and utensils and maintains workplace hygiene in line with kitchen sanitation standards.
• Conducts daily stock checks for station ingredients and reports stock shortages and quality issues to supervisors.
• Supports other kitchen sections during peak banquet operations and adopts a flexible working attitude instead of saying, “that is not my job.”
• Follows instructions from the Head Chef for recipe revisions and menu trials and implements operational standards for new dishes.

Qualifications

• At least a Senior High School graduate; a diploma or certification in Culinary, Hospitality Management, or a related field is an advantage.
• Additional certifications in food safety, HACCP, or kitchen operations are preferred.
• Minimum of one (1) year of relevant working experience in a Hong Kong-style Chinese kitchen or similar food service environment.
• Demonstrates strong proficiency in operating steamer equipment and applying precise heat and time control techniques to ensure consistent food quality and optimal cooking results.

Work Location: In person