Job Description & Requirements:
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
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