Dim Sum Chef

About the role

Lotus Leaf Dim Sum House is a contemporary Cantonese dim sum restaurant serving traditional favourites and modern small plates to a mixed crowd of residents, office workers and weekend foodies. We focus on handcrafted dumplings, char siu baos, steamed buns and seasonal specialties made to recipe standards.

The Dim Sum Chef will be responsible for producing high volumes of consistent dim sum during busy breakfast and lunch periods, maintaining hygiene and portion control, and supervising a small team of commis. You will work closely with the head chef to refine recipes, manage daily production schedules, and support weekend banquet or catering orders when required.

This role suits an experienced Chinese kitchen cook who is comfortable with early starts, repetitive handwork (wrapping dim sum), steaming techniques and high-output production. We offer a stable environment with clear scope for skills development and opportunities to contribute to menu development and seasonal offerings.

About Lotus Leaf Dim Sum House

Lotus Leaf Dim Sum House is a locally owned Cantonese dim sum concept located in Tiong Bahru. We combine traditional recipes with seasonal ingredients and operate a breakfast-to-lunch service with occasional dinners and catering for events.

What you can expect

• Central Tiong Bahru location with strong neighbourhood traffic
• Stable independent ownership with predictable schedules
• Focus on traditional skill-building and recipe consistency
• Opportunities to lead a small team and contribute to menu items

Key responsibilities

• Prepare and produce a full range of dim sum items (har gow, siu mai, char siu bao, cheong fun, custard buns) to recipe and portion standards
• Operate steamers, maintain correct steaming times and product rotation for consistency
• Perform dough handling, filling preparation and delicate hand-wrapping work during production peaks
• Lead and train junior cooks and commis on dim sum techniques and station routines
• Manage daily mise en place and prep lists to meet service demand, including overnight/early-morning production
• Ensure kitchen hygiene, temperature control, and compliance with food safety standards (HACCP/SSOP)
• Monitor inventory usage for the dim sum station and coordinate with supervisor on ordering and wastage control
• Assist with menu development, seasonal dishes and occasional catering/banquet orders

Requirements

• Minimum 3 years' experience in a Chinese dim sum or Cantonese kitchen, or equivalent pastry/dough experience
• Proven skills in hand-wrapping dumplings and working with steamed products at scale
• Comfortable working early mornings (typical start 03:30–05:30) and flexible to cover weekends and public holidays on rotation
• Knowledge of food safety and hygiene practices; Singapore Food Hygiene or equivalent certification preferred
• Ability to work under pressure during breakfast and lunch rushes while maintaining product quality
• Team-player with good communication in English; basic conversational Mandarin/Cantonese advantageous
• Eligible to work in Singapore

How to apply

Please send your CV and a brief note about your dim sum experience via the job page or email to the contact below. Include availability for an early-morning trial.