Dim Sum Chef

Mott 32 Vegas Management•Paradise, NV

About The Position

The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum across all service periods. This position requires an exceptional command of traditional Chinese pastry and steaming techniques, including the ability to produce a wide variety of har gow, siu mai, cheung fun, and baked items to an exacting standard. The role demands precision, speed, and a deep respect for Cantonese culinary tradition.

Requirements

Experience: Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant.
Technical Skills: Expert-level command of traditional dim sum techniques including hand-pleating, pastry production, steaming, and wok skills. Familiarity with both savoury and sweet dim sum items.
Education: Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised dim sum Master Chef.
Language Skills: Native or highly proficient Cantonese speaker. English is an advantage.
Attributes: Meticulous attention to detail, strong sense of traditional culinary craft, ability to work at pace while maintaining precision, and pride in producing an authentic product.

Responsibilities

Dim Sum Production: Prepare and produce the full range of dim sum items from scratch daily, adhering to established recipes and presentation standards.
Dough & Pastry Work: Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases.
Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with precision to ensure correct cooking times and temperatures.
Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation across all dim sum items.
Menu Development: Provide input on seasonal specials and assist in recipe development for new dim sum items under the direction of the Head Chef.
Compliance & Safety: Maintain strict compliance with food safety, allergen awareness, and hygiene regulations at all times.
Station Coordination: Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum items throughout the service period.
Junior Staff Training: Guide and mentor dim sum assistants and junior cooks in traditional techniques, helping to preserve craftsmanship standards.
Supplier Liaison: Communicate with the Head Chef regarding specialist ingredient sourcing including dried goods, shrimp, and Chinese produce.
Prep & Mise en Place: Lead all daily and session-specific mise en place to ensure the dim sum section is fully prepared ahead of each service.
Inventory & Waste: Monitor ingredient stock levels, manage waste reduction through accurate production planning, and flag shortages in advance.
Cleanliness & Hygiene: Ensure the dim sum station is maintained to the highest standards of cleanliness throughout and after service.