Main Responsibilities:

• Responsible for the implementation, development and smooth opening of the Dim Sum Kitchen Operation.
• Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
• To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
• Organize food production in a cost effective and hygienic manner.
• Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
• Assist in formulating, coordinating and supervising all menu planning and implementation.
• Ensure food standards and presentations are maintained and continuously improved.
• Together with Executive Chinese Chef be responsible for training and discipline of all kitchen colleagues.
• Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Constantly strive to improve operating procedures.
• Identify opportunities for improving the efficiency of the operations that will benefit our guests.
• Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
• Propose, and initiate when approved, new services and products for our guests.
• Assists in developing Standard & Procedures.
• Being an effective listener, before acting is essential. (Seek to understand)
• Controls the Effort of superior Cleanness thru out all Culinary Departments.
• Control all efforts that our entire superior Save and Sound codes are in place at all times.
• Perform any other reasonable duties as required by the  Executive Chef or Executive Chinese Chef from time to time.