I. BASIC PURPOSE / JOB BRIEF:

The Demi Chef de Partie is responsible for ensuring that every dish is prepared to the highest standards of quality, taste and presentation. Oversee the daily operations of the dim sum station, maintaining the consistency in the preparation of all traditional dim sum items, from dough making to steaming.

II. ORGANIZATION SCOPE:

Reports To:  Chef de Cuisine

Supervises:  Commis 1, Commis 2, Commis 3

III. MAJOR RESPONSIBILITIES AND DUTIES:

As a key member of Yu Lei kitchen team, you will be responsible for preparing and cooking all dim sum dishes according to established recipes and maintaining high-quality standards. This includes ensuring the proper dough preparation, fillings, and seasoning for consistent taste and texture. You will oversee the dim sum station during operation, ensuring an efficient workflow and timely production of dishes. Each dim sum item must be cooked and presented to the restaurant's standards, with regular quality checks to ensure taste, texture, and presentation are up to par. Monitoring portion sizes, garnish, and plating for consistency is essential, as well as managing inventory levels of dim sum ingredients and ensuring timely ordering of supplies.

You will also be responsible for monitoring ingredient freshness, rotating stock appropriately, and maintaining cleanliness and organization in the dim sum station and kitchen area. Adhering to strict food safety and hygiene regulations is a priority at all times. Collaboration with other kitchen staff to ensure smooth service and effective communication during meal periods is key, as well as coordinating with the head chef and team members to uphold consistency and high standards.

Additionally, you will assist in training junior kitchen staff on dim sum preparation and cooking techniques, providing guidance to improve skills and maintain high-quality standards. Lastly, you will play a role in refining and innovating traditional dim sum recipes while ensuring authenticity is preserved.