The Deep Fryer Chef is responsible for preparing, cooking, and presenting all deep-fried Dim Sum items to meet the restaurant's quality, taste, and presentation standards. This role plays a crucial part in maintaining the authenticity of Chinese cuisine and ensuring smooth kitchen operations during service. The Deep Fryer Chef works closely with the Dim Sum team to ensure consistent food quality, proper timing, and adherence to hygiene and safety standards.
Key Responsibilities
- Deep-Fried Dim Sum Preparation & Cooking
- Prepare, cook, and fry a variety of Dim Sum items (e.g., spring rolls, wu gok (taro dumplings), ham sui gok, sesame balls, yam puffs, prawn rolls, etc.).
- Control oil temperature and frying time to ensure proper crispiness, color, and texture.
- Maintain high standards of taste, presentation, and consistency for every dish served.
- Follow restaurant recipes and portion guidelines accurately.
Quality & Freshness Control
- Check and prepare ingredients daily, ensuring freshness and correct storage.
- Maintain quality control over batters, fillings, and coatings.
- Coordinate with the Dim Sum kitchen team to ensure timely preparation and service during peak hours.
Equipment & Station Management
- Operate and maintain deep fryers and other kitchen equipment safely and efficiently.
- Regularly check oil quality and replace as needed to maintain food quality and safety.
- Ensure all frying baskets, utensils, and tools are cleaned, sanitized, and in good working condition.
- Organize the fryer station for smooth workflow and efficiency.
Hygiene & Food Safety
- Follow strict hygiene and food safety procedures in accordance with restaurant and local health regulations.
- Keep the fryer area clean, organized, and sanitized before, during, and after shifts.
- Properly store, label, and handle raw and cooked ingredients to prevent cross-contamination.
Teamwork & Coordination
- Work closely with other Dim Sum Chefs and the kitchen team to ensure synchronized service.
- Communicate effectively with service staff to ensure timely delivery of fried Dim Sum items.
- Support other kitchen sections when necessary.
Inventory & Stock Control
- Monitor ingredient levels (oil, batters, fillings, etc.) and report shortages to the Sous Chef or Head Chef.
- Assist in controlling wastage, oil usage, and portion sizes to maintain cost efficiency.
Requirements
- Minimum 2-3 years of experience in a Dim Sum or Chinese restaurant, preferably in a frying section.
- Strong knowledge of deep-frying techniques, temperature control, and oil management.
- Familiarity with Dim Sum menu items and proper ingredient handling.
- Ability to work efficiently in a fast-paced kitchen environment.
- Excellent teamwork, discipline, and communication skills.
- Basic understanding of food safety and hygiene standards.
Location
DIM SUM BATU PAHAT, JOHOR
No. 16 (Ground Floor), Jalan Desa Botani 2,
Taman Desa Botani, 83000 Batu Pahat, Johor
Job Type: Full-time
Pay: RM2,700.00 - RM3,000.00 per month
Work Location: In person
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