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; condu...