TQM is a management approach of an organization, centered on quality, based on the participation of all its members and aiming at long-term success through customer satisfaction,and benefits to all members of the organization and to society.

Noodlez University

The aim is to unify the process of cooking in the company to achieve a one taste policy at all branches.

This also aim for enhancing your skills in cooking, providing new knowledge and techniques to sharpen your ability in cooking. With this, it would be a very good impact in our business that the taste and flavors will be enhance and unified thru the cooking process in our showroom across the Eastern Province.

To those who are dreaming to be a cook, we encourage you to learn the proper process of cooking using this web site.

TQM Billboard

Events, Training, Announcement and New Information

You will see your name here for your training and join our virtual classroom with no need to travel all at the comfort of your space.

Join Our Live

Virtual Classroom Training

See your name in the scheduled provided for your future training

You will receive an invitation thru email for a training course

Slide Video Training

We have prepared slides with instructional video for you to see and view the proper method of cooking our recipe. No more asking each other which is right and wrong; the answers in all of your questions are all lay down to your convenience to review anytime as you please.

This will also enrich your skills in cooking and acquire additional knowledge and information in your daily work. We are also looking forward for the aspiring Cooks in the future in your team and they are highly welcomed to view and learn the techniques set by the company. (Click the photo to start)

NOODLEZ COOK BOOK (5).pdf

Cleaning Methodology

Table Cleaning

This training video will help you and your store to clean like a professional

aat-risk-booklet.pdf

There are 3 steps in the receiving procedure .pdf

Sanitizing-Food-Contact-Surfaces-1.pdf

m Food Safety Cleaning and Sanitizing.pdf

How to keep temperature records.pdf

Food Safety Instruction.pdf

FINAL SOP DRAFT.pdf

Solution Making

This training video cleaning your glass wall will help you clean and save material costing

Deep Cleaning in the Kitchen _ Hygiene Food Safety.pdf

SurfacesFactSheet.pdf

Perishable Foods_ What They Are and How To Store Them.pdf

Kitchen-Companion (1).pdf

FOOD SAFETY PILLARS.pdf

Food hygiene for your business.pdf

Extended_Storage_Life_for_Vacuum_Seal_by_FoodVacBags_NO_COUPON.pdf

Calories

Calories are now available for all items,

See the list of our items provided in the link.

Area of Responsibility

A diagram of stores with position indicating the area of responsibility to be achieve at all times. This does not limit your work into the store whereas a full understanding of the duties and responsibility to be taken by any position at all time.

This diorama does not limit your work inside the store, but to enhance the working atmosphere; we do still recommend a TEAMWORK inside your operation.

Employee Census

Employee Census is list of employees according to their room quarters, here your can find your colleague room. An easier way to locate your staff if you need them, this also provide the company information for the employees are living comfortable.

Word POWER

FIFO-FEFO-LIFO will help your stocking inventory in the our most high level of quality and will less costing due to wastage and mismanagement of inventory.

To uphold quality standards in food storage room:

Rotate stock so that the stock closest to expiry is kept front
Maintain FEFO/FIFO/LIFO procedure always
Make sure that there is no expired items, food on the storage, shelves or in display

*FIFO - First In First Out

*FEFO - First Expiry First Out

*LIFO - Last In First Out

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