The Dim Sum Cook mission and intent is to take full responsibility for the preparation, service, hygiene quality and presentation, which covers Banquet, All-Day Dining, Club Floor and a la carte
The Dim Sum Cook influences the skills, knowledge, attitude, communications and team spirit of his assigned kitchen
He/She must ensure the effective use of:
o Proper relaying of information given by his superiors
o Training of subordinate
o Creates enthusiasm for training and development amongst his subordinates
o Motivates and leads by example
o Communication of agreed standards to his subordinates and ensuring that they are kept
Responsible for supervising and preparation all food in his assigned kitchen
Prevent food spoilage through daily checks and ensure that all incoming and outgoing food items are up to agreed standards
Have a good knowledge of all menus being offered in the respective kitchen at any one time
Ensure that all conducted training of food preparations, hygiene and grooming standards is understood and followed
Ensure that all kitchen mise-en-place is prepared according to production plan
Check food storage areas and refrigerators for cleanliness and proper functioning and report any discrepancies to the supervisor
Maintains consistent quality and continuously shows efforts to upgrade the products produced in his assigned area
Sous Chef
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