Noodle stall

HK$ *****

No degree required

No experience limit

HK work permit required

Working day negotiable

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Job Responsibilities

Responsible for the daily operation of the noodle stall, including cooking various traditional Hong Kong-style noodles such as green powder noodles, wonton noodles, beef brisket noodles, etc., ensuring stable product quality and authentic taste.
Follow the standard process for sandwich making (such as pineapple buns, cocktail buns, char siu buns, etc.), master the key processes of fermentation, shaping, and baking, and maintain the appearance of beauty and softness.
Execute food preparation work, including cutting and matching ingredients, preparing sauces, handling soup bases and daily soup stock cooking, ensuring freshness, hygiene and flavor layers.
Responsible for work area cleaning and maintenance, implementing food safety standards, including utensil sterilization, raw and cooked separation, frozen and refrigerated temperature monitoring, and daily cleaning record filling.

Work requirements

Have at least one year of practical experience in Hong Kong-style tea restaurants or noodle stalls, familiar with the green powder noodle production process and basic baking process of baguettes.
Handy and hard-working, strong stress resistance, able to adapt to early shifts (such as 5 am) and long periods of standing work, and possessing team collaboration awareness.
Pay attention to details and hygiene habits, understand and comply with the basic requirements of the Food Safety Ordinance, and it is best to hold a valid "Food and Drug Administration" "Food Handler Certificate".
No professional qualifications are required, but basic Chinese reading and writing abilities are necessary, including the ability to understand recipes and internal work instructions, as well as fluent Cantonese communication.
Willing to learn advanced skills such as soup base seasoning, pasta body gluten control, and baozi innovation shaping, etc., to flexibly support other positions according to the store's operating needs.

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