- Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and presentation.
- Ensure all dishes meet the hotel’s quality, consistency standards and guest expectations.
- Supervise and coordinate the work of kitchen staff during shifts.
- Monitor inventory levels of food supplies and kitchen equipment.
- Assist in the development and execution of menus, ensuring they align with the hotel’s culinary vision and guest preferences.
- Contribute creative ideas for new dishes and seasonal specials.
- Ensure all recipes and portion sizes are followed accurately.
- Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants.
- Ensure all team members adhere to health, safety, and sanitation standards.
- Foster a positive and collaborative work environment.
- Step in as the acting Executive Chef in their absence.
- Address guest feedback and complaints related to food quality or service promptly and professionally.
- Collaborate with the service team to enhance the overall dining experience.
- Assist in monitoring food costs, portion control, and kitchen expenses.
- Identify opportunities to reduce waste and improve efficiency in kitchen operations.
- Ensure proper storage and handling of food supplies to maintain quality and minimize spoilage.
- Ensure compliance with local health, safety, and sanitation regulations.
- Maintain a clean, organized, and safe restaurant environment. Enforce strict hygiene and safety protocols (e.g., HACCP) to comply with health regulations and company policies.
- Stay updated on industry trends and best practices to improve kitchen operations.

Requirements:
- Minimum 4-6 years of experience in culinary roles, with at least 2 years in a supervisory or sous chef position. Experience working in a hotel or high-volume restaurant environment is highly desirable. Familiarity with Macau’s culinary scene and local ingredients is an advantage
- High school diploma or equivalent is required. Culinary degree or equivalent certification from a recognized culinary school is preferred
- Relevant certificates in food safety and sanitation (e.g., HACCP) are required.
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Proficiency in F&B management software and Microsoft Office Suite
- Ability to multitask and work under pressure in a fast-paced environment
- Good command of spoken and written Chinese and English
- Macau ID holder only