Trainee Chef (Din Tai Fung)

Job Detail

Ensure that food quality, presentation, and consistency meet the established standards at all times Support the Chefs in maintaining creativity and excellence in food preparation and presentation Monitor and control kitchen wastage; promote efficient use of ingredients and resources Check the freshness and proper preparation of stocks, sauces, and daily garnishes Promptly report any equipment or maintenance issues to the Chefs for immediate attention Ensure that both the front-of-house (as it relates to food service areas) and back-of-house (kitchen) are clean, organized, and well-maintained to support smooth operations Chinese Cuisine (if applicable) Learn and master traditional Chinese cooking techniques such as stir-frying, deep-frying, cold dish assembly, and the cooking of traditional Chinese noodle dishes Develop familiarity with the use of Chinese kitchen equipment including woks, steamer baskets, and stock pots Gain hands-on experience in preparing sauces, stocks, and seasonings used in Chinese cuisine Improve speed and consistency in producing high-quality Chinese dishes Dim Sum (if applicable) Train in proper dough preparation, filling ratios, and hand-folding methods for Xiao Long Bao, steamed buns, and dumplings Practice folding with speed and uniformity to meet production and presentation standards Understand and follow hygiene and food safety practices during dough handling, folding, and steaming Support high-volume prep and service while maintaining quality control