Unveiling Rafiqul & Afsana’s Incredible Journey.

We take pride in witnessing their remarkable progress in the past few months, as they've enthusiastically embraced learning niche skillsets and crafts. Join us to learn more about their incredible journey.

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1. Could you please introduce yourselves? What are your names and positions, and how long have you worked at Din Tai Fung?

My name is Rafiqul, and I've been working as a Commis chef in the front kitchen at Din Tai Fung Covent Garden for about nine months. My wife, Afsana, also works here as a Commis chef and joined the team seven months ago.

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2. How has your journey been thus far in the hospitality industry, and what attracted you to work at Din Tai Fung??

I joined Din Tai Fung in early 2023 as a Commis chef in Covent Garden. Initially, I was seeking a part-time job to support my studies. Din Tai Fung stood out because they were willing to invest in my training and development, even though I did not have any prior experience in a Chinese kitchen at the time. It’s such a great learning environment that I even brought my wife on board to join Din Tai Fung. She was excited to learn how to make the world’s best dumpling, and was inspired by the professional techniques I was picking up on the job. Now, we've been working together for seven months.

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3. In what ways do you believe DTF UK sets itself apart as an employer within the competitive hospitality industry?

Even though we work under a fast-paced environment, our head chef and manager invested time in guiding us, demonstrating techniques, and closely monitoring our progress. Their support went beyond providing opportunities; they also offered valuable advice to refine our skills. We feel our skills growing stronger every day, and their commitment to quality and appreciation for teamwork also really stands out for us.

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4. How has the culture at Din Tai Fung UK positively influenced your ability to bring your authentic self to work?

The level of diversity at Din Tai Fung, professionalism, and kindness we received since joining the company make us feel very comfortable to work here as a couple. The team feels like family to us. As you know, our front kitchen is directly in view of our guests, and we really take pride in our line of work when families and children knock on the kitchen window with big smiles and giving us a thumbs up. This experience has also really boosted our confidence.

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5. What new skill sets have you learned so far, and what are you most looking forward to when progressing with the company?

We've learned various skills during our time here, but the most challenging and rewarding skillset has been mastering the world-famous Xiao Long Bao. It's a difficult dish to make, but with the attentive support from our managers, we can now confidently create wontons and Xiao Long Bao. We've recently become proficient at steaming too! Our next challenge is learning how to make buns now which requires another skillset, but I look forward to perfecting that and eventually getting promoted to a junior sous chef.