Unit chef (Executive Chef)

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

Additional Information

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

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