Noodlebar Kitchen Head Chef 面吧厨房厨师长

Primary Responsibilities 主要职责
• Oversee the daily operations of the noodle bar kitchen, managing the entire process from hot dishes to cold appetizers and noodle production.
• Develop and standardize recipes for signature hand-pulled noodles and regional Chinese noodles (e.g., Lanzhou Beef Noodles, Shanxi Sliced Noodles, Beijing Fried Sauce Noodles, Chongqing Spicy Noodles, Shanxi Oil-Splashed Noodles).
• Strictly control noodle texture (chewiness, softness) and soup base quality (clarity, richness) to ensure consistency with the brand’s standards.
• Personally execute or supervise the complete hand-pulling process (kneading, folding, stretching, and pulling) to guarantee uniform thickness and a springy, elastic texture.
• Adjust recipes based on different flour characteristics (alkali/salt ratios, water temperature) and troubleshoot fermentation or dough-stretching issues.
• Train the team in various noodle shapes (e.g., Capillary, Thin, Medium, Chive Leaf, Wide Flat).
• Manage scheduling, attendance, and performance evaluations for the back-of-house team.
• Develop future talent to prevent skill gaps in case of staff turnover.
• Enforce national food safety regulations and maintain strict hygiene standards to ensure safe food storage and preparation.
• Inspect incoming ingredients, control raw material costs, and minimize waste by utilizing trimmings effectively.
• Conduct regular inventory checks and devise purchasing plans to keep ingredients fresh and prevent overstocking.
• Work with the waiter/waitress to analyze customer feedback and adjust recipes or introduce new dishes accordingly.
• In special cases (e.g., allergies or specific requests), communicate directly with guests to customize preparation.
• 全面负责面吧厨房的日常运营管理，统筹热菜、凉菜及面食出品的全流程。
• 主导研发并制定特色拉面及南北风味面食（如兰州拉面、山西刀削面、北京炸酱面、重庆小面、陕西油泼面等）的标准食谱。
• 严格把控面条的口感（筋道度、软硬度）及汤底的品质（清澈度、浓郁度），确保每一份出品符合品牌定位。
• 亲自负责或监督手工拉面的全过程（和面、揉面、溜条、出条），确保拉面粗细均匀、口感弹性十足。
• 针对不同面粉特性调整配方（盐碱比例、水温），解决面团发酵及拉制过程中的技术难题。
• 培训团队掌握多种拉面形态（如毛细、细面、二细、韭叶、宽面等）。
• 负责后厨团队的排班、考勤及绩效评估。
• 培养储备人才，建立技术梯队，防止核心岗位人员流失导致的技术断层。
• 严格执行国家食品安全法规，落实厨房卫生标准，确保食材存储及加工安全。
• 负责食材验收，控制原材料成本，合理利用边角料，降低损耗。
• 定期盘点库存，制定采购计划，确保食材新鲜且不积压。
• 与餐厅服务员协作，收集顾客反馈收集顾客反馈，及时调整口味或研发新菜品。
• 特殊情况下（如顾客对过敏原或特殊口味要求），亲自沟通并调整制作方案。
Knowledge and Experience 知识和经验
• Minimum 3–5 years in a Head Chef or Sous Chef role specifically for a noodle/ramen kitchen
• Mastery of Lanzhou Beef Hand-Pulled Noodles techniques, with in-depth knowledge of classic regional noodle dishes (e.g., Zhajiangmian, Dandanmian, Reganmian, Daoxiaomian).
• Strong R&D capabilities to develop seasonal dishes using fresh, available ingredients.
• Strong leadership skills to motivate the team and handle emergencies (equipment breakdowns, staff shortages) effectively.
• 至少3-5年面食/拉面副厨或厨师长经验优先。
• 精通兰州牛肉拉面全套手工技艺，熟悉全国各地经典面食（如炸酱面、担担面、热干面、刀削面等）的制作工艺。
• 具备较强的菜品研发和创新能力，能够结合时令食材开发季节性新品。
• 具备较强的领导力，能有效激励团队，处理厨房突发状况（如设备故障、人员短缺）。