Artyzen Grand Lapa Macau is ideally located near the Macau-Hong Kong Ferry Terminal and Macau International Airport, the only resort hotel set in the city centre that offers superior facilities for both business and leisure travellers. Spread across 15,000 square metres, the 426-room hotel boasts three restaurants and a bar presenting international cuisine as well as Asian delights, world-class spa, fitness facilities and a supervised children’s centre.

We are looking for a position of Chef de Cuisine for Naam Thai Restaurant in Artyzen Grand Lapa Macau, the key responsibilities of this position are as follows:

Responsibilities

• Develops and Implements Thai Menu for the restaurant in consultation with the Executive Sous Chef to ensure 100% guest satisfaction and service delivery
• Oversees the operations of the Western Kitchen operations to maximize revenue while managing costs effectively
• Takes a lead role in developing marketing strategies to promote the quality of food offered at the western Restaurant through various advertisements and public relations campaign including on social media
• Develops and implements the menu offerings and pricing based on competition, market trends and costs
• Maintains adequate staffing levels and is actively involved in recruitment, training and development of employees
• Leads and motivates the team to exceed guests’ expectation and drive overall performance
• Works effectively with food vendors and procurement to maintain high food quality for the restaurant
• Ensures compliance to food safety requirements and safe working conditions at the hotel standard.

• Minimum 8 years of experience in similar position in a 5-star hotel environment
• Tertiary qualification in Culinary or Hospitality
• Highly experienced in traditional and modern Portuguese and Western cuisine
• Able to understand and work with recipes in order to implement consistency in taste and presentation of the Portuguese and Western food
• Able to work innovative and creative and to create and present their own menus
• Proficient with all HACCP and OHS procedures
• Able to lead a diverse and supportive work environment
• Deep understanding of budgets and food cost
• Should be well versed in communicating in English [both oral and written]
• Excellent communication skills