Job Purpose
Manage the daily operations of the kitchen and deliver high quality noodles that exceed guests’ expectations.

Key Responsibilities
• Produce northern-style noodles, dumplings and semi-processed ingredients for noodle and congee dishes to fulfil guests’ orders
• Monitor the production process to ensure quality, freshness and sufficient supply of noodles and congee
• Monitor noodles consumption and maximise capacity of resources and equipment
• Maintain HACCP standards for dry and cold storage, and clean and tidy the kitchen and work stations
• Guarantee food and ingredients are fresh and hygienic
• Monitor stockroom storage levels to ensure sufficient supplies
• Ensure the kitchen and utensils are clean and hygienic
• Continuously improve health and safety standards
• Accept any other duties and responsibilities assigned by the Chef de Cuisine

Competencies and Requirements
Experience: Minimum of 15 years’ experience in noodles and congee production in a high volume restaurant
Knowledge/Certificates: Excellent product knowledge of Chinese cuisine
Education: Secondary school diploma or equivalent
Language Abilities: Fluent Cantonese or Mandarin; fair English
Computer Skills: Basic