中餐宴會點心廚師 Chinese & Banquet Dim Sum Chef

負責各類中式點心，特別是宴會點心（如：蒸餃、燒賣、包點、酥點、甜點等）的製作。 掌握點心製作的工藝流程與技巧，並協助新點心的研發與測試。 精準控制點心的口感、風味與外觀，確保出品符合酒店高品質標準。注重點心的擺盤與裝飾，提升視覺吸引力。 嚴格遵守食品安全及衛生規範，確保點心工作區域、工具與設備的清潔與消毒，防止交叉污染。協助控制食材成本，減少浪費。 與廚房內其他同事緊密合作，配合主管協調點心製作與出餐流程，確保順暢高效。協助處理宴會點心的大量需求與特殊訂單。 積極學習並記錄新的點心食譜與製作技巧，提升自身在點心領域的專業能力。 Dim Sum Production & Development Responsible for the production of various Chinese dim sum items, especially banquet dim sum (e.g., steamed dumplings, shumai, buns, pastries, desserts). Masters the craftsmanship and techniques of dim sum making, and assists in the research and development and testing of new dim sum items. Quality & Presentation Management Precisely controls the texture, flavor, and appearance of dim sum, ensuring output meets the hotel’s high-quality standards. Focuses on dim sum plating and garnishing to enhance visual appeal. Hygiene & Cost Control Strictly adheres to food safety and hygiene regulations, ensuring cleanliness and sanitization of the dim sum workstation, tools, and equipment to prevent cross-contamination. Assists in controlling food costs and minimizing waste. Collaboration & Support Works closely with other kitchen colleagues, coordinating with supervisors to manage dim sum production and serving processes for smooth and efficient operation. Assists in handling large-volume banquet dim sum orders and special requests. Professional Development Actively learns and records new dim sum recipes and production techniques to enhance professional expertise in the dim sum culinary field. Accountability This position typically reports to the Chinese Banquet Sous Chef. The Chinese & Banquet Dim Sum Chef is responsible for executing daily dim sum production and banquet dim sum output, ensuring dim sum quality, presentation, and hygiene, and assisting in cost control. This role is crucial in delivering high-quality Chinese dim sum and enhancing the guest dining experience.