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- Executive Chef – Restaurant Operations
- Position
- Executive Chef – Restaurant Operations
- Department
- Food & Beverage
- Working Location
- Taipa / Cotai
- Post Date
- 21/07/2026
- Requirements
-
• Minimum of 10 years in Chinese culinary experience; with at least 3-5 years in a senior leadership role
• Strong mastery of Cantonese cuisine, experience in high-volume kitchens required and fine dining experience is a bonus
• Proven ability to design profitable menus and achieve strict food cost budgets
• Experience in designing high-end A la Carte and Set menus, with a strong understanding of ingredient sourcing, food costing, and the distinct dining preferences of both domestic and international travelers
• Computer skill required Words, excel, power point presentation, experience using modern inventory, procurement, or POS software is mandatory
- Responsibilities
-
• Oversee daily Chinese culinary operations for multiple outlets, including gaming floor dining, 24/7 In-Room Dining, high-volume casual dining and fine dining restaurants
• Manage and ensure consistent food quality, presentation, taste, and food safety (HACCP) standards in every outlet
• Monitor market relevant culinary trends to continuously evolve menus while preserving authenticity and cultural integrity
• Plan promotional campaigns, seasonal menus, and special events for all Chinese outlets to drive foot traffic and revenue
• Standardize recipes across outlets to maximize ingredient use and streamline central prep
• Achieve budgeted food cost percentage
• Partner with Supply Chain on niche and high-quality Chinese ingredient sourcing
• Minimize waste across multiple outlets through strategic ingredient cross-utilization
• Organize regular inventory audits and manage back-of-house administrative tasks efficiency
• Recruit, mentor, and build a highly disciplined Chinese culinary brigade amongst all properties
• Manage staff scheduling to optimize labor costs against hotel occupancy rates
