- Oversee the daily operations of the hotel’s kitchen, including food preparation, cooking, and presentation.
- Ensure all dishes meet the highest standards of quality, consistency, and guest expectations.
- Develop and implement efficient kitchen workflows and procedures.
- Monitor and manage inventory of food supplies, kitchen equipment, and utensils.
- Create and update menus that reflect seasonal ingredients, local flavors, and guest preferences.
- Introduce innovative and creative dishes to enhance the dining experience.
- Ensure menus are cost-effective and aligned with the hotel’s budget and brand standards.
- Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
- Conduct regular performance evaluations and provide coaching and feedback to team members.
- Foster a positive and collaborative work environment.
- Maintain a clean, organized, and safe kitchen environment.
- Enforce strict hygiene, sanitation and safety protocols (e.g., HACCP) to comply with health regulations and company policies.
- Address guest feedback and complaints related to food quality promptly and professionally.
- Collaborate with the service team to enhance the overall dining experience.
- Prepare and manage the kitchen’s budget, including food costs, labor costs, and equipment expenses.
- Identify cost-saving opportunities without compromising quality.
- Monitor portion control and minimize food waste.
- 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