Responsibilities
Prepare and cook various noodle dishes following established recipes and quality standards
Prepare ingredients and complete daily kitchen preparation tasks to support smooth operations
Maintain high standards of food hygiene, cleanliness, and kitchen safety at all times
Monitor ingredient usage, assist with stock control, and ensure proper storage of supplies
Work independently in a fast-paced kitchen environment to meet service demands
Collaborate effectively with team members to maintain kitchen efficiency and quality
Any other duties as assigned by Head Chef.
Requirement:
Prior experience working in a kitchen/hawker/restaurant environment
Possess a valid Basic Food Hygiene Certificate (WSQ Food Safety Course Level 1)
Physically well and able to stand for extended periods
Able to work on rotating shifts, weekends and public holidays based on operational requirements
Ability to communicate in spoken Chinese to liaise with Chinese-speaking customers and kitchen staff would be an advantage