Career Ladders: In Their Capable Hands

Given Macau’s rapid rise as a premium travel destination, every quality hotel company in the city is pushing the envelope, striving to stay ahead of the competition.
And Sands China Ltd. is no exception. With a number of five-star resorts - including The Venetian Macao, Sands Macao, The Plaza Macao, Four Seasons Hotel Macao, and the coming Sands Cotai Central - under its belt, the world-famous integrated resort company understands that a satisfying culinary experience is crucial to creating a memorable stay in Macau.
“We offer all kinds of cuisines, from Asian to international. Just name what you feel like having, and we will make it happen,” says Shirley Hon, Manager – Paiza Food & Beverage, who caters to premium guests.
Starting as a captain, Hon rose from the ladder to be manager in six short years. “I never thought I could go this far with my career. But the company provides us with ample opportunities thanks to its continuous growth. And I’ve learnt a lot about dining services and management from the company training which has significantly broadened my horizons,” she says.
For instance, she adds, she used to just follow orders given by her supervisors to the dot with no questions asked. But, the management training suggested keeping the line of communication open, so Hon now welcomes her subordinates to give comment on her plans and ideas. “It really helped lifting our dining services to be more meticulous towards each guest’s preferences and gluing the team together. The training not only have nurtured my professional competence, but also boosted my personal analytical thinking, both of which have been immensely useful,” she says. Yet, the ultimate dining experience cannot be delivered without the dedication of talented chefs.

As Sous Chef II for in-suite dining, Lao Sio Wai pulls all stops to pamper guests’ palate. “A lot of times, we receive special requests from guests to cook something off the menu, usually it’s a dish from their hometown. It’s pretty challenging because we have to duplicate the tastes in the guest’s memory based on the simple recipe and brief description they give on the dish,” says Lao, who has been a Chinese chef for over 15 years. “But I do enjoy it a lot because I get to brush up my culinary knowledge and exercise my creativity.”
Lao recalls a guest insisted on ordering a bowl of chicken soup made by simmering one chicken as a whole, instead of cutting the chicken into pieces. “It took like three to four hours to prepare, but the guest savored with a big smile in the end, which is what every chef wishes to see,” says Lao, also with a broad smile.
The Sands Cotai Central - comprising Conrad Macao, Sheraton Macao Hotel and Holiday Inn Macao - is scheduled to open in Spring 2012. In addition to 5,800 hotel rooms and around 300,000 square feet of gaming space, there are about 1.2 million square feet of retail, entertainment and conference facilities, and over 20 dining options. The expansion has set the ground for young chefs like Vespa Mak to unleash their talent.
“The food processing procedure in a hotel is well-structured, so I can learn about each step thoroughly, from selecting the right ingredient to cooking and presentation,” says Mak, now a Sous Chef II at a steak house after working in the butchery department for five years. “The diverse eateries in our hotels have allowed me to grab the basics of different types of cuisines, which have been very interesting and intriguing. After all, seeing raw ingredients being turned into garnished dishes with my own hands gives me a huge sense of accomplishment.”