Our client, a modern Asian fusion concept is seeking a a highly skilled Dim Sum Chef specializing in dumpling skin innovation to join our commissary production team. This role is focused on the research, development, and production of high-quality dim sum doughs and wrappers that elevate our dumpling program across multiple concepts and retail offerings.
Working from our central commissary kitchen, this chef will lead the development of innovative dumpling skins, textures, and formats while ensuring consistency, scalability, and production efficiency for our dim sum to-go program and restaurant operations. The ideal candidate combines deep technical expertise in traditional dim sum craftsmanship with modern culinary creativity and production thinking.
Dumpling Skin Development & Innovation
Lead the research and development of dumpling skins and wrappers for a variety of dim sum items including dumplings, buns, and specialty products
Innovate new dough formulations focusing on texture, elasticity, translucency, flavor, and durability for production and transport
Develop specialty wrappers such as colored skins, flavored doughs, gluten alternatives, and premium dumpling formats
Maintain consistency and quality across all dough and wrapper production
Commissary Production Operations
Oversee daily dumpling skin and dough production for the company’s dim sum program
Ensure products are optimized for high-volume commissary production and distribution
Maintain strict quality control and food safety standards
Collaborate with production teams to improve workflow, efficiency, and yield
Culinary Collaboration
Work closely with the Executive Chef and dim sum production team to support menu development and new product launches
Assist with the development of new dumpling formats for retail, delivery, and restaurant service
Provide training and technical guidance to kitchen staff on dough handling and dumpling folding techniques
Quality & Standards
Maintain strict adherence to House of An culinary standards and brand integrity
Ensure proper ingredient sourcing and consistency across all batches
Monitor storage, shelf life, and packaging for commissary-produced dim sum products
Qualifications
3–5+ years of experience as a Dim Sum Chef or Dumpling Specialist
Advanced knowledge of dumpling dough and wrapper production
Experience working with handmade dumplings, bao, har gow, siu mai, and other dim sum specialties
Familiarity with high-volume production kitchens or commissary operations
Strong understanding of Asian culinary traditions and modern dim sum innovation
Ability to maintain consistency while scaling recipes for production
Preferred Skills
Experience with colored dumpling skins, vegetable-infused doughs, and specialty dumpling formats
Knowledge of freezing, packaging, and distribution for dumpling products
Interest in modern dim sum concepts and culinary R&D