Specialty Chef Noodles

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm employees always find new ways to look after the business their guests and their colleagues. Within this the key responsibilities for this position are:

• Responsible for producing authentic high-quality noodle dishes with a strong focus on fresh noodle production broths and sauces.

• Delivering consistency depth of flavour and culinary excellence in a high-volume premium dining environment
• Prepare and execute a variety of fresh and dried noodle dishes including hand-pulled cut and extruded noodles where applicable.
• Ensure all noodle dishes meet quality taste presentation and consistency standards.
• Produce fresh wrappers fillings and sauces using authentic techniques and premium ingredients.
• Ensure consistency in taste texture portioning and presentation across all service periods.
• Contribute to menu development recipe standardization and seasonal enhancements.
• Ensure consistency excellence and innovation while upholding food safety cost control and brand standards in a premium dining environment.
• Manage daily mise-en-place production planning and service execution for the dim sum section.
• Guide and train commis chefs in noodle preparation techniques.
• Organize all activities within a Restaurant Kitchen area ensuring a safe smooth running and profitable operation within the framework of the Hotel. 
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.  To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation inventory requisition food pars and control systems are in place.
• To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating proper storage rotation etc. Maintain basic food safety and sanitation practices.
• To be responsible for asset management of all outlet property and facilities.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Above all to lead by example through a hands on approach to motivate our Associates to excel.

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Qualifications :

Qualifications & Experience

• Proven experience as a Noodle Chef or Specialty Chef in a hotel or Asian restaurant.
• Strong knowledge of noodle varieties dough handling and broth preparation.
• Ability to perform consistently in a fast-paced high-volume kitchen.

Remote Work :

No

Employment Type :

Full-time