Where You Fit In

Inspiring opportunities in every corner of the world


Update your data, view your application and progress



Access the careers site exclusive to our Forever Fans for:

  • Priority consideration when applying
  • A fast-track interview & selection process and, upon successful rehire, a tailored colleague orientation experience
  • Access to MO Talks and priority registration to live webinars with industry experts and featured Forever Fans
  • A Knowledge Portal featuring ongoing relevant learning content and development guidance


Job Search

Employment type

Department / Job Level

Property / Office

Clear Filters

Executive Chef

Apply now Position: Executive Chef (Full time #534434)
Property / Office: Mandarin Oriental, Macau
Location: Macau, China

Duties & Responsibilities

  • To supervise the function of all culinary employees, facilities, sales and costs to ensure maximum departmental profit is achieved.
  • To participate in preparation of the hotel’s strategic plan. To prepare the Food & Beverage Department’s budget and marketing plan alongside the F&B outlet leaders and Hotel Manager.
  • Plan menus, prices and promotional events for F&B outlets in order to maximize revenue generating opportunities.
  • To control and analyze, on an on-going basis, in order to optimize the following:
    • Quality levels of product and buffets offering
    • Quality level of breakfast buffet with a specific focus on the guest demographic and aim to serve the best breakfast buffet within the Greater Bay Area
    • Guest satisfaction
    • Operating costs
    • Hygiene and cleanliness, in accordance with MOHG’s FLHSS program
  • To ensure that the Fire Life Health Safety and Security company standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit
  • To oversee the menu development in all outlets and implement new innovative culinary offerings in all areas.
  • To ensure the Chinese, Western and Portuguese menu offering at Vida Rica Restaurant is equally developed and attended to with a strong focus on quality of produce and authenticity in all dishes.
  • Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans
  • To supervise and coordinate pricing and preparation of menus by taking into consideration such factors as:
    • Local requirements
    • Market needs
    • Competition
    • Trends
    • Recipes
    • Availability of food and beverage products
  • To coordinate and supervise the preparation, presentation and service of food products to ensure highest quality at all times.
  • To coordinate with the Materials Manager to determine the minimum and maximum food par stocks.
  • To keep an up-to-date standard recipe file for all food items to include:
    • Sales history
    • Sales mix
    • Actual costs
    • Potential costs
    • Par stock
    • Production time
  • To implement a daily, weekly and monthly checklist for the culinary departments. To ensure a proper follow-up to attain maximum quality and efficiency.
  • To conduct weekly culinary meetings relating to; but not limited to following:
    • Overall Food and Beverage financial results and profitability
    • Projected business levels
    • Operations results and problems
    • Changes in procedures
    • New management policies
    • Quality improvement and guest feedback
    • Provide feedback o LQA and FORBES audits to the team
    • Review TrustYou ratings and F&B specific feedback
    • Productivity improvement and overtime review
    • To attend all other meeting as required by the administrative calendar
  • To conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To develop and implement formal training plans for culinary personnel.
  • To keep up to date with trends, systems, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and visits.
  • To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
  • Ensure the standards of personal appearance, grooming and conduct are example to the team and provide a professional image for guest.
  • To adhere to all Mandarin Oriental, Macau procedures as outlined in the Employee Handbook.
  • To liaise with L&D team on departmental training needs.
  • To carry out any reasonable requests as directed by your manager.
  • Ensures hotel policies and procedures are adhered to
  • To encourage proactive, efficient and effective inter-departmental communication in order to promote a climate of teamwork and enthusiasm
  • To attend and participate in all required meetings on a regular basis

Advertised: China Standard Time
Applications close:

Back to search results Apply now Refer a friend

Make a Reservation