The Executive Chef oversees all kitchen operations, responsible for menu creation, food preparation, and staff management. This role involves designing innovative menus, hiring and training kitchen staff, and ensuring high standards of food quality, presentation, and safety. Additionally, the Executive Chef manages food costs and inventory to maximize profitability while collaborating closely with front-of-house management to coordinate service and special events. Strong culinary skills, leadership experience, and a passion for food are essential for success in this position.

Responsibilities:
a. Kitchen Operations Management:
1) Oversee the daily operations of the hotel’s kitchen, including food preparation, cooking, and presentation
2) Ensure all dishes meet the highest standards of quality, taste, and consistency
3) Develop and implement efficient kitchen workflows and procedures
4) Monitor and manage inventory of food supplies, kitchen equipment, and utensils

b. Menu Development and Innovation:
1) Create and update menus that reflect seasonal ingredients, local flavors, and guest preferences
2) Introduce innovative and creative dishes to enhance the dining experience
3) Ensure menus are cost-effective and aligned with the hotel’s budget and brand standards

c. Team Leadership:
1) Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants
2) Conduct regular performance evaluations and provide coaching and feedback to team members
3) Foster a positive and collaborative work environment
4) Ensure all staff adhere to health, safety, and sanitation standards

d. Guest Satisfaction:
1) Ensure all food served meets the hotel’s quality standards and guest expectations
2) Address guest feedback and complaints related to food quality or service promptly and professionally
3) Collaborate with the Food and Beverage team to enhance the overall dining experience

e. Cost Control and Budget Management:
1) Prepare and manage the kitchen’s budget, including food costs, labor costs, and equipment expenses
2) Identify cost-saving opportunities without compromising quality
3) Monitor portion control and minimize food waste

f. Compliance and Standards:
1) Ensure compliance with local health, safety, and sanitation regulations
2) Maintain a clean, organized, and safe kitchen environment
3) Stay updated on industry trends and best practices to improve kitchen operations

Requirements:
- Minimum 5-8 years of experience in culinary roles, with at least 3 years in a leadership or executive 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
- Exceptional culinary skills and creativity in menu development
- Strong leadership and team management abilities
- Excellent organizational and time management skills
- Proficiency in kitchen management software and Microsoft Office Suite
- Ability to work under pressure in a fast-paced environment
- Good command of spoken and written English and Chinese
- Macau ID holder only

If you are a dedicated professional looking to make an impact in the hospitality industry, please email your resume with photo and salary expectations to: enquiry00853@gmail.com.