点心师 Dim Sum Chef

Job description

Key tasks

Overview of duties
• Contributes to guest satisfaction by:
· preparing 'hot' and/or 'cold' dishes in line with the supervisor's instructions
· helping deliver dishes
· respecting the food health and safety standards and procedures
· participating in the effective management of raw materials

Develops excellent relationships with guests when the role involves direct contact

Professional techniques / Production
• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
• May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organised
• Ensures that dishes are well presented, of a high standard and at the right temperature
• Delivers dishes in good time to suit guests' wishes
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise
• Organises his/her work and timing to suit fluctuations in guest numbers and special events

Team management and cross-departmental responsibilities

• Evolves working methods in line with brand philosophy
• Develops team spirit and motivation by creating a good working atmosphere
• Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
• Trains commis chefs, apprentices and interns to a high standard
• Attends meetings and briefings for kitchen staff
• Has good working relationships with the other hotel departments

Management and administration
• Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hotel
• Helps conduct inventories

Hygiene / Personal safety / Environment
• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc)