Job Purpose: Produce high quality noodles and congee for restaurant guests.

Key Responsibilities
• Produce different varieties of noodles, dumplings and semi-processed ingredients for noodle and congee dishes
• Monitor the production process to ensure quality, freshness and sufficient supply of noodles and congee
• Maintain HACCP standards for dry and cold storage, and clean and tidy noodle and congee 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 Northern Noodle Chef

Competencies and Requirements
Experience: Minimum of 10 years’ experience in noodles and congee production in a high volume restaurant
Knowledge/Certificates: Excellent product knowledge of noodles and congee cuisine
Education: Secondary school or equivalent
Language Abilities: Fluent Cantonese; basic English
Computer Skills: Basic