Chef de Cuisine

About the role

The Chef de Cuisine is accountable for the overall success of daily kitchen operations at St. Regis in Macao. The role combines hands-on cooking with leading the kitchen staff and managing all food-related functions, while improving guest and employee satisfaction within the operating budget. The position supervises all kitchen areas to ensure a consistent, high-quality product and guides and develops staff.

Key responsibilities

• Supervise kitchen shift operations and manage day-to-day operations, including scheduling staff and tracking attendance
• Prepare and cook food regularly and for special guests or events, and create new dishes and food presentations
• Ensure compliance with food handling, sanitation, safety and brand standards, and maintain purchasing, receiving and storage standards
• Lead cooks and kitchen workers, coach and mentor staff, and help with hiring and performance appraisals
• Estimate daily production needs, order uniforms within budget and review staffing levels
• Handle guest complaints and provide ongoing training to staff on menu items and guest expectations
• Assist the Executive Chef with kitchen operations and attend relevant meetings

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree