noodle chef

Job Summary
The Noodle Chef is responsible for preparing authentic Sichuan-style noodle dishes while maintaining high standards of food quality, consistency, hygiene, and kitchen efficiency. The chef will work closely with other cuisine chefs to coordinate daily kitchen operations, preserve authentic Sichuan noodle flavours, and deliver a high-quality Chinese dining experience. Sichuan noodle cuisine is known for its distinctive spicy, aromatic, numbing and savoury flavours, with signature hand-made or fresh noodles, rich broths and classic toppings such as dan dan noodles, spicy beef noodles and mixed sauce noodles.

Key Responsibilities
1. Prepare and cook authentic Sichuan-style noodle dishes according to company recipes and quality standards.
2. Perform ingredient preparation, noodle cooking, broth simmering, topping preparation, seasoning, portioning, and presentation efficiently.
3. Apply traditional Sichuan noodle cooking techniques, including noodle boiling, broth brewing, topping braising, flavour blending, and heat control.
4. Use authentic noodle ingredients, house-made broths, chili oils, Sichuan peppercorns, special seasonings and signature toppings to maintain authentic flavours.
5. Monitor food quality, taste consistency, portion control, and presentation standards for all noodle dishes.
6. Maintain proper food storage, inventory rotation (FIFO), and minimize food wastage for noodle ingredients and prepared items.
7. Inspect raw materials, fresh noodles, broths and toppings to ensure freshness, quality, and food safety compliance.
8. Coordinate daily kitchen operations with kitchen staff to ensure timely noodle dish preparation and service.
9. Maintain cleanliness, sanitation, and organization of noodle station, kitchen equipment and work areas.
10. Assist in training junior kitchen staff on noodle cooking techniques, food safety, and kitchen operational standards.

Job Requirements
1. Diploma, Certificate, or equivalent qualification in Culinary Arts, Hospitality, or a related field is preferred.
2. Minimum 5 years of relevant experience in preparing authentic Sichuan-style noodle dishes.
3. Strong knowledge of traditional Sichuan noodle cooking techniques, recipes, and regional flavours, especially spicy, numbing and savoury flavours.
4. Proficient in preparing noodle specialties using house-made broths, chili products, Sichuan peppercorns, and signature noodle seasonings.
5. Familiar with menu planning, food costing, inventory control, and noodle station operations.
6. Good knowledge of food hygiene, HACCP principles, and food safety regulations for boiling and hot food preparation.
7. Ability to work efficiently in a fast-paced kitchen environment under pressure.
8. Good teamwork, communication, and time management skills.
9. Proficient in Mandarin to communicate effectively with Chinese-speaking customers and kitchen staff, with basic English communication skills to assist foreign customers when required.
10. Physically fit and willing to work flexible hours, including weekends and public holidays.