Unit chef (Executive Chef)

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

• Lead, develop, and manage all BOH culinary staff across all stations and shifts
  
• Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines
  
• Ensure consistent preparation standards, portion control, and presentation for all menu items
  
• Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately
  
• Control food costs, wastage, and raw material usage; conduct monthly stock takes
  
• Manage kitchen scheduling, staff deployment, and productivity across all stations
  
• Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels
  
• Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance
  
• Lead new menu launches, themed promotions, and seasonal food events
  
• Collaborate with the Food Safety Officer on HACCP compliance and corrective actions
  
• Support corporate events, VIP dining, and special catered functions as required
  
• Act as the BOH representative in client meetings and food quality reviews

Job Requirements:

• Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role
  

• Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required
  

• Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups
  

• Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred
  

• Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade
  

• Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols
  

• Commercial acumen: food cost management, supplier negotiations, stock control
  

• Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge