Chef de Partie — Dim Sum

About the role

Our Wan Chai flagship kitchen produces around 4,000 pieces of dim sum a day and none of them come out of a bag. The brigade is fourteen strong, led by a head chef who trained in a Kowloon tea house in the eighties and has strong opinions about har gow pleating that you will hear about.

We are hiring a chef de partie for the steaming and folding section. You will run your station through service, supervise two commis, and take responsibility for consistency — the same wrapper thickness, the same filling weight, the same 90 seconds from basket to trolley, on a Tuesday afternoon and on a Sunday at noon.

There is scope here beyond the station. We change four items on the menu every quarter and the head chef takes proposals from the brigade, not just from above. Two of this year's four came from chefs de partie.

What you'll do

• Run the folding and steaming section through both service periods, to spec and to time
• Prepare fillings, wrappers and doughs to standard recipe, checking weight and consistency at every batch
• Supervise and train two commis chefs, including their knife work and pleating technique
• Manage mise en place and section stock so nothing runs out during the Sunday peak
• Maintain HACCP records, temperature logs and cleaning schedules for your section
• Contribute to quarterly menu development and cost the items you propose

What we're looking for

• 3+ years in a Cantonese dim sum kitchen with hands-on folding and steaming experience
• Able to hold quality and speed at volume — 4,000 pieces a day is a real number
• Food hygiene certification and confident with HACCP documentation
• Working Cantonese for kitchen communication
• Available for a six-day week including weekends and festival periods

Nice to have

• Experience with baked and fried dim sum sections as well as steamed
• Formal culinary diploma or apprenticeship
• Any pastry background — our egg tarts need help

What you get

• Two duty meals per shift and uniform laundered on site
• 13th month salary plus attendance bonus
• Visa sponsorship available for experienced dim sum chefs from outside Hong Kong
• Paid training under a head chef with 40 years in the trade
• Six-day week with a fixed rest day and no split shifts