Executive Chinese Chef

Eastwood Valley Golf & Country Club; Miri; On-site; MYR 100,000 - 150,000; Full time

Job summary

A premier hospitality establishment in Sarawak seeks an experienced Executive Chinese Chef to lead kitchen operations. The chef will be responsible for ensuring consistent food quality and authentic taste in Chinese cuisine, managing cost control, and leading a kitchen team. Responsibilities also include menu planning, compliance with hygiene standards, and coordination with other departments for seamless event execution. The ideal candidate should possess strong leadership skills and a deep understanding of Chinese culinary practices.

Qualifications

• Proven experience in Chinese cuisine, particularly Cantonese.
• Strong understanding of food cost management and inventory control.
• Experience in leading a kitchen team effectively.

Responsibilities

• Lead Chinese kitchen operations and maintain quality standards.
• Plan, prepare, and innovate authentic Chinese dishes.
• Ensure compliance with food safety regulations.

Skills

Authentic Chinese cuisine preparation

Cost control

Kitchen safety standards

Menu planning

Team leadership

Job description

The Executive Chinese Chef is responsible for leading all Chinese kitchen operations, ensuring consistent food quality, authentic taste, cost control, hygiene standards, and efficient kitchen management. This role oversees menu planning, staff leadership, purchasing control, and delivery of excellent dining experiences aligned with the resort’s brand standards.

Key Responsibilities

1. Kitchen Operations & Food Quality

Plan, prepare, and execute authentic Chinese cuisine (e.g. Cantonese, local Chinese, banquet dishes as required).

Ensure consistency in taste, presentation, portioning, and quality for all dishes.

Maintain high standards of food hygiene, cleanliness, and kitchen safety (in compliance with local regulations).

Design seasonal menus, set menus, banquet menus, and special festive menus (CNY, corporate events, weddings, etc.).

Innovate new dishes while maintaining core signature items.

Cost menus accurately to achieve targeted food cost percentages.

Work closely with Management and Sales for event menu customization.

3. Cost Control & Inventory Management

Monitor food cost, wastage, portion control, and stock usage.

Plan purchasing based on forecast, events, and occupancy levels.

Liaise with suppliers to ensure quality, pricing, and timely delivery.

Conduct regular stock checks and minimize losses.

Lead, motivate, and manage the Chinese kitchen team (Sous Chef, CDP, Commis, Helpers).

Prepare duty rosters and manage manpower efficiently.

Train kitchen staff on cooking techniques, SOPs, hygiene, and food presentation.

Evaluate staff performance and support continuous skill development.

5. Coordination & Communication

Coordinate closely with F&B Service, Banquet, Sales, and Front Office teams.

Attend event briefings and ensure smooth execution of functions.

Communicate clearly on menu changes, food flow, and special guest requirements.

6. Compliance & Standards

Ensure compliance with food safety standards (HACCP, hygiene audits, internal SOPs).

Uphold company policies and professional kitchen discipline.