Melco Resorts & Entertainment continues to support local talent diversification to meet the needs of the integrated resorts industry’s diversification. Implementing a systematic approach to accelerate talent growth through its Whole Person Development philosophy, Melco’s dedicated talent diversification initiatives, such as its Foundation Acceleration Program (FAP), launched in 2015, nurture non-gaming and creative talent and contribute to industry diversification. From 2021 to date, FAP has provided 140,000 such experiences to colleagues, of whom 96% participants were gaming colleagues provided with opportunities to gain non-gaming FAP experiences.
In collaboration with Labour Affairs Bureau (DSAL) and Macao Institute for Tourism Studies (IFTM), Melco today celebrated the graduation of its 17 inaugural Culinary Foundation Acceleration Program (Culinary FAP) local colleague participants and welcomed a group of 15 colleagues who have joined the program’s new term, almost a third of whom are from Melco’s Table Games department. The inaugural 18-month program has been warmly received, with approximately 90% of participants completing the program and over 50% of the graduates receiving promotions in their new roles.
Launched in 2021, the Company’s Culinary FAP provides cross-functional exposure to the culinary sector for colleagues’ foundation development. As Macau’s first culinary program of its kind, Melco hopes to explore and nurture potential local culinary talent while contributing to the reinforcement of Macau’s position as a Creative City of Gastronomy.
Today’s event was attended by Mr. Wong Chi Hong, Director of DSAL; Dr. Fanny Vong, President of IFTM; Ms. Lei Lai Keng, Acting Deputy Director of DSAL; Dr. Connie Loi, Vice President of IFTM; Dr. Christy Ng, Assistant Professor and Coordinator for Culinary Arts Management Program of IFTM; and Ms. Wong Vai Ian, Head of Skills Training Division of DSAL.
Mr. Lawrence Ho, Chairman & CEO of Melco Resorts & Entertainment, said, “Talent diversification to meet the needs of the industry’s diversification is a key objective of Melco’s Culinary FAP. The program supports colleague trainees with the necessary culinary skills to meet the exciting prospects of the industry’s development and offers career advancement opportunities. Congratulations to our first group of colleague graduates on their achievement and progression as we extend our welcome and well wishes for this year’s Culinary FAP new joiners. We are grateful to DSAL and IFTM for their continued support which enables our colleagues’ career and personal development through establishing interest and commitment to the local culinary industry.”
Mr. Wong Chi Hong, Director of Labour Affairs Bureau, said, “We appreciate Melco’s support towards talent cultivation for local employees through initiatives that help to actively enhance professional skills and create conditions for upward career mobility. With talent being core to enterprise success, we were glad to work with Melco and IFTM on the inaugural Culinary FAP. The Bureau will continue to provide professional training, food safety knowledge, culinary skills certifications and other projects for Culinary FAP to help meet the industry’s demand for professional culinary talent. Congratulations to the graduating chefs as we continue work together with the new group of trainees for the sustained development of Macau’s local catering industry.”
Dr. Fanny Vong, President of Macao Institute for Tourism Studies, said, “Macau’s success as a UNESCO Creative City of Gastronomy over the past four years has been made possible through the concerted efforts of the government, enterprises and educational institutions. The parties have each fulfilled and utilized their respective functions and advantages to cultivate outstanding and creative culinary talent, laying the foundations for Macau’s unique positioning in the development of a sustainable culture of gastronomy. Melco’s FAP allows instructors to share their professional knowledge with trainee colleagues while providing an opportunity to stay up to date with the industry’s latest trends for the further enrichment of teaching and research materials.”
