Dim Sum Chef

About the role

Jade Pavilion Cantonese Kitchen is a neighbourhood Cantonese restaurant specialising in freshly made dim sum, classic stir‑fries and occasional banquet services. Located in the Chinatown / Tanjong Pagar area, we serve a mix of local families, tourists and the CBD lunch crowd.

We are looking for a hands‑on Dim Sum Chef who can make high volumes of staple items—siu mai, har gao, char siu bao, cheong fun, pandan custard tarts—while maintaining consistency and hygiene. The role involves dough and wrapper preparation, steaming and frying, portion control and plating for both à la carte and banquet orders.

This is a great opportunity to join a stable small group with a clear path for progression into senior kitchen roles. You will work closely with the Head Chef to refine recipes, train junior cooks and contribute ideas for seasonal dim sum specials.

About Jade Pavilion Cantonese Kitchen

Jade Pavilion Cantonese Kitchen is a mid‑sized Cantonese restaurant focused on high‑quality, hand‑prepared dim sum and classic Cantonese comfort dishes. We combine traditional techniques with a modern front‑of‑house approach in a relaxed but professional kitchen.

What you can expect

• Central Chinatown location close to MRT and major office towers
• Steady breakfast and lunch trade with loyal local and tourist customers
• Opportunities for skill development and promotion within the group
• Competitive pay with performance bonuses and staff benefits

Key responsibilities

• Prepare and produce a full range of dim sum items daily (siu mai, har gao, char siu bao, cheong fun, dumplings, custard tarts, etc.)
• Make dough, wrappers and fillings from scratch as required; ensure consistent portioning and presentation
• Operate steamers, deep fryers and other equipment safely; monitor cooking times and quality
• Manage mise en place and ensure stations are stocked for peak breakfast and lunch periods
• Maintain kitchen hygiene to WSQ/HACCP standards and ensure equipment is cleaned and stored correctly
• Supervise and train junior dim sum commis and rotas for the dim sum section
• Control food cost through portion control, rotation of stock and minimising waste
• Coordinate with Head Chef and FOH on daily specials, banquet orders and peak service planning

Requirements

• Minimum 3 years’ experience preparing dim sum in a restaurant, zi char, or hotel kitchen
• Proven practical skills making and folding har gao, siu mai and other dumplings and buns
• Good understanding of steaming, frying and dough handling techniques
• Valid food hygiene certification (WSQ Food Safety or equivalent) preferred
• Able to work early mornings, weekends and public holidays on a rota basis
• Physically fit and able to stand for long periods and lift up to 20kg when required
• Able to follow recipes and work under pressure in a fast‑paced service environment

How to apply

Email your CV and a short note about your dim sum experience to [email protected] with subject line 'Dim Sum Chef Application – [Your Name]'. Shortlisted candidates will be contacted for a phone screen and kitchen trial.