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Position duties and responsibilities:

• Proficiency in a full range of handcrafted dim sum offerings, including dumplings, har gow, siu mai, bao buns, and steamed specialties.
• Strong knowledge in Asian kitchen operations, including stir-fried dishes, broths, noodles, and grilled items.
• Experience in Japanese cuisine fundamentals, sushi and sashimi preparation , ensuring proper handling, slicing, and plating.
• Excellent knife skills, dough shaping, and steaming techniques.
• Ability to maintain product consistency and recipe compliance across multiple venues and service points.
• Maintaining efficiency in high-volume service without compromising on presentation or quality.