Total 21 job vacancies by Dim Sum Pte. Ltd.

Key Responsibilities

• Supervise day‑to‑day operations, including opening/closing, shifts, and service flow
• Hire, train, and manage employees; schedule staff and evaluate performance
• Monitor quality of food, service, and overall guest experience; resolve customer complaints smoothly
• Manage inventory and order food and supplies; control costs and minimize waste
• Ensure compliance with hygiene, safety, and health regulations
• Produce basic financial or sales reports and track restaurant performance
• Foster a positive and professional team culture; work closely with kitchen and service staff

Qualifications:

• years of experience in a supervisory role
• Strong leadership, organizational, and communication skills.
• Ability to motivate and lead a team
• Excellent problem-solving skills and ability to handle conflicts in a constructive manner.
• Ability to work in a fast-paced environment and manage multiple tasks effectively

Hiring 1 Spass Holder

Key Responsibilities

• Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.

• Ensure food is cooked properly, presented attractively, and served on time.

• Monitor food quality and freshness; adjust recipes and techniques as needed.

• Maintain cleanliness and organization of work areas, utensils, and equipment.

• Strictly follow food safety, sanitation, and hygiene practices at all times.

• Assist with inventory control, stock rotation, and receiving and inspecting deliveries.

• Collaborate effectively with other kitchen staff for smooth operations.

• Take direction from senior kitchen staff and assist with daily prep work.

• Maintain kitchen equipment and report any issues or maintenance needs as necessary.

Requirements

• Proven experience as a Chef in a professional kitchen (e.g., restaurant, hotel, catering).

• Knowledge of various cooking methods, ingredients, and kitchen equipment.

• Strong attention to detail and excellent time-management skills.

• Solid understanding of food safety, sanitation, and hygiene practices.

• Ability to lead, coordinate with, and work within a team.

• Ability to work efficiently in a fast-paced central kitchen environment.

• Effective communication skills and a professional work ethic.

Key Responsibilities:

• Prepare, cook, and present meals according to service standards and customer expectations.
• Monitor food quality, taste, portion control, and presentation.
• Supervise kitchen staff, assign duties, and ensure smooth operations during peak hours.
• Maintain cleanliness and safety standards in the kitchen at all times.
• Manage inventory, order supplies, and reduce food wastage.
• Ensure compliance with food safety standards (FSSAI, HACCP, etc.).
• Train and mentor junior kitchen staff.

Experience:

• 1years of experience as a chef or cook in a service-oriented kitchen (restaurant, hotel, catering, hospital, etc.).

Skills:

• Strong culinary and plating skills.
• Excellent time and resource management.
• Knowledge of food safety, sanitation, and hygiene practices.
• Leadership and team coordination abilities.
• Customer-centric mindset with strong attention to detail.
• Ability to work under pressure and during peak service hours.

Key Responsibilities:

• Supervise and coordinate the activities of team members, ensuring all tasks are completed efficiently and on time.
• Provide leadership and guidance to staff, including setting clear expectations, offering support, and promoting professional development.
• Monitor and evaluate employee performance, providing constructive feedback and conducting performance reviews.
• Assist in training and onboarding new team members to ensure a smooth integration into the team.
• Develop and maintain work schedules, ensuring appropriate staffing levels are met for each shift.
• Resolve any issues or conflicts that arise within the team, maintaining a positive work atmosphere.
• Ensure compliance with company policies, safety regulations, and legal requirements in all operations.
• Report on team performance, production

Qualifications:

• years of experience in a supervisory role
• Strong leadership, organizational, and communication skills.
• Ability to motivate and lead a team to achieve goals.
• Excellent problem-solving skills and ability to handle conflicts in a constructive manner.
• Ability to work in a fast-paced environment and manage multiple tasks effectively.

Key Responsibilities

• Supervise day‑to‑day operations, including opening/closing, shifts, and service flow
• Hire, train, and manage employees; schedule staff and evaluate performance
• Monitor quality of food, service, and overall guest experience; resolve customer complaints smoothly
• Manage inventory and order food and supplies; control costs and minimize waste
• Ensure compliance with hygiene, safety, and health regulations
• Produce basic financial or sales reports and track restaurant performance
• Foster a positive and professional team culture; work closely with kitchen and service staff

Qualifications:

• years of experience in a supervisory role
• Strong leadership, organizational, and communication skills.
• Ability to motivate and lead a team
• Excellent problem-solving skills and ability to handle conflicts in a constructive manner.
• Ability to work in a fast-paced environment and manage multiple tasks effectively

Key Responsibilities

Central Kitchen Operations & Production

• Manage daily central kitchen operations to ensure smooth, efficient, and timely production.

• Plan and coordinate production schedules to meet outlet demand and operational requirements.

• Ensure consistent quality, portioning, and standards for all central kitchen-produced items.

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and regulatory requirements (e.g. SFA, HACCP).

• Conduct regular audits, inspections, and corrective actions.

• Maintain accurate documentation and records for audits and traceability.

Cost Control & Efficiency

• Manage food cost, labour cost, and wastage within approved targets.

• Improve yield, productivity, and operational efficiency through process optimisation.

• Work with Procurement to manage ingredient sourcing and cost optimisation.

Supply Chain & Distribution Coordination

• Coordinate with Logistics and Operations teams to ensure timely and accurate delivery to outlets.

• Manage inventory levels to balance availability, freshness, and wastage.

• Support contingency planning for supply disruptions.

Menu & Product Support

• Support menu development, LTOs, and product rollouts by ensuring central kitchen readiness.

• Work with Culinary, Operations, and Marketing teams to ensure products are scalable and operationally feasible.

Team Leadership & Manpower Management

• Lead and develop central kitchen team.

• Coordinate and plan manpower, scheduling, and deployment to support production needs.

• Drive accountability, discipline, and continuous improvement within the team.

Process Improvement & Projects

• Identify and implement process improvements to enhance efficiency, quality, and safety.

• Support central kitchen-related projects such as equipment upgrades, layout changes, and system implementations.

Reporting & Stakeholder Communication

• Prepare and review operational reports, KPIs, and performance updates.

• Communicate regularly with Operations, Culinary, Finance, and Management on performance and issues.

Key Performance Indicators (KPIs)

• Production accuracy and on-time delivery

• Food quality and consistency

• Food safety and audit compliance

• Food and labour cost control

• Wastage reduction and productivity

Working Environment

• Based at central kitchen facility.

• May require flexible hours to support production schedules.

Requirements & Qualifications

• Diploma or Degree in Culinary Arts, Food Science, Hospitality, or related field.

• 5–8 years of experience in central kitchen or large-scale food production operations.

• Strong knowledge of food safety standards and regulatory requirements.

• Proven leadership and operational management skills.

• Experience managing cost, productivity, and multi-product production.