1St Steamer

Position Overview The 1st Steamer is responsible for managing and training team members in his section to deliver consistent food quality aimed at creating great experience for guests. The individual will manage food cost controls through good management of orders and supplies. The Role Kitchen Operations Oversee the preparation and timing of complex steamed dishes, such as Cantonese-style steamed fish (e.g., marble goby), bamboo clams, and various soups Manage the production of high-end Cantonese "double-boiled" soups and handle delicate ingredients like bird's nest or dried seafood Master the preparation of traditional Chinese herbs and dried goods (e.g., abalone, sea cucumber), ensuring they are properly rehydrated and cooked to standard from Executive Chinese Chef Maintain strict standards for food texture, flavour, and visual presentation, often coordinating with the wok and butchery stations for final assembly Ensure all steamers and related equipment are cleaned and maintained according to local food safety regulations Talent Profile: 3 years of experience in upscale Chinese or Cantonese restaurant Deep understanding of Cantonese steaming techniques, heat control (stove fire levels & deck steamers), and timing for various seafood and meats