Specialty Chef - Noodles

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

• 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.
• Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation; be familiar with local market and recommend menu changes according to the seasonal product availability.
• Achieve department budget goals and minimize food cost by ensuring proper preparation, inventory, requisition, food pars and control systems are in place.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests; continually recommend improvements and additions to the Anantara presentation guidelines.
• 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.
• Be responsible for asset management of all outlet property and facilities.
• Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates with training and resources to take care of our guests.
• Promote positive inter‑departmental relations through candid communication and cooperation.
• Above all, lead by example through a “hands on” approach to motivate our Associates to excel.

• 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.