Hand-pulled Noodle Chef

Job Title: Hand-pulled Noodle Chef

Location: Auckland, New Zealand

Employment Type: Full-time, Permanent

Working Hours: 30 – 40 hours per week

Salary Range: $25-$35 per hour

Number of Vacancies: 1

Key Responsibilities:

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• Plan and organise the daily preparation and cooking of handmade noodle dishes and related menu items in accordance with the restaurant's operational requirements and customer demand;
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• Plan daily noodle production, estimate food costs, monitor ingredient usage, and coordinate the ordering of flour, seasonings and other food supplies;
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• Organise, prepare and cook handmade noodle dishes using traditional hand-pulled noodle techniques, ensuring efficient production and consistent product quality;
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• Monitor the quality of handmade noodle dishes at all stages of preparation and presentation, ensuring consistency in flavour, noodle texture, broth quality, appearance and portion control;
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• Discuss food preparation requirements with the Restaurant Manager and kitchen team to coordinate daily production schedules, service timing and daily kitchen operations;
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• Demonstrate traditional hand-pulled noodle techniques and advise kitchen staff on cooking procedures and product standards;
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• Ensure all food preparation areas comply with New Zealand food hygiene regulations and food safety standards, maintaining a clean and safe working environment;
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• Train and supervise junior kitchen staff involved in handmade noodle production to maintain operational efficiency and consistent product quality;
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• Develop and refine handmade noodle recipes, production methods and related menu items to improve product quality and maintain consistency.
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Key Requirements:

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• Must have 2 years of relevant kitchen work experience OR a diploma in cookery or relevant discipline.
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