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Seasonal Command Control Jobs in Nevada (NOW HIRING)

Mott 32 Vegas Management

Dim Sum Chef

Las Vegas, NV · On-site

$13.50 - $17.25/hr

This position requires an exceptional command of traditional Chinese pastry and steaming techniques ... Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation ...

Mott 32

Dim Sum Chef

Las Vegas, NV · On-site

$13.25 - $17.25/hr

This position requires an exceptional command of traditional Chinese pastry and steaming techniques ... Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation ...

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Dim Sum Chef

Mott 32 Vegas Management

Las Vegas, NV • On-site

$13.50 - $17.25/hr

Full-time

Re-posted 14 days ago

Key responsibilities

  • Prepare and produce a variety of dim sum items from scratch, adhering to recipes and presentation standards.

  • Operate and monitor steaming, baking, and other kitchen equipment to ensure proper cooking times and quality.

  • Coordinate with the kitchen team to ensure timely delivery of dim sum items and maintain station cleanliness and hygiene.

Job description

Job Title: Dim Sum ChefReports To: Sous Chef/Head ChefResponsible for: Dim Sum Station Operations
Employee Specification:
The Dim Sum Chef is a specialist culinary role responsible for the production of authentic, high-quality dim sum across all service periods. This position requires an exceptional command of traditional Chinese pastry and steaming techniques, including the ability to produce a wide variety of har gow, siu mai, cheung fun, and baked items to an exacting standard. The role demands precision, speed, and a deep respect for Cantonese culinary tradition.
Key Responsibilities:
Culinary Excellence & Station Operations
  • Dim Sum Production: Prepare and produce the full range of dim sum items from scratch daily, adhering to established recipes and presentation standards.
  • Dough & Pastry Work: Master the preparation of har gow skin, siu mai wrappers, turnip cake, lotus leaf parcels, and other classic dim sum pastry bases.
  • Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with precision to ensure correct cooking times and temperatures.
  • Quality Control: Maintain consistent portion size, pleating technique, texture, and presentation across all dim sum items.
  • Menu Development: Provide input on seasonal specials and assist in recipe development for new dim sum items under the direction of the Head Chef.
  • Compliance & Safety: Maintain strict compliance with food safety, allergen awareness, and hygiene regulations at all times.
Team Collaboration & Communication
  • Station Coordination: Coordinate with the kitchen brigade to ensure smooth service flow and timely delivery of dim sum items throughout the service period.
  • Junior Staff Training: Guide and mentor dim sum assistants and junior cooks in traditional techniques, helping to preserve craftsmanship standards.
  • Supplier Liaison: Communicate with the Head Chef regarding specialist ingredient sourcing including dried goods, shrimp, and Chinese produce.
  • Administrative & Operational Support
  • Prep & Mise en Place: Lead all daily and session-specific mise en place to ensure the dim sum section is fully prepared ahead of each service.
  • Inventory & Waste: Monitor ingredient stock levels, manage waste reduction through accurate production planning, and flag shortages in advance.
  • Cleanliness & Hygiene: Ensure the dim sum station is maintained to the highest standards of cleanliness throughout and after service.
Requirements:
  • Experience: Minimum 4 years of dedicated dim sum preparation experience in a professional Chinese or Cantonese restaurant.
  • Technical Skills: Expert-level command of traditional dim sum techniques including hand-pleating, pastry production, steaming, and wok skills. Familiarity with both savoury and sweet dim sum items.
  • Education: Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised dim sum Master Chef.
  • Language Skills: Native or highly proficient Cantonese speaker. English is an advantage.
  • Attributes: Meticulous attention to detail, strong sense of traditional culinary craft, ability to work at pace while maintaining precision, and pride in producing an authentic product.

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