Hospitality and tourism professionals recently gathered to showcase their exceptional techniques and crafts at the Macao Occupational Skills Recognition System (MORS) - Gold Pin Competition in a collective display of skill, creativity, and dedication within the industry.
Established in 2001 with significant backing from the European Union, MORS is a comprehensive platform aimed at enhancing and accrediting industry professionals via a structured system of training programmes, evaluations, and assessments.
Among the judges was Kenneth Lai, Director of Food and Beverage at Grand Lisboa Palace. He emphasised the rigorous standards of MORS and the Gold Pin competition, which evaluates not only technical skills but also professional presentation.
“This year, the gaps between the top four competitors in the Chinese restaurant service sector were minimal,” Lai noted. “However, it was the contestants' smoothness and overall impression that distinguished them.”
Lai further remarked, “Regardless of the size of the company or the role, every team member has put forth their best effort to achieve outstanding results, exemplifying the competitive spirit among both individual talent and collective excellence across Macao's hospitality industry.”
MORS has established itself as a widely supported benchmark for skill enhancement in the city’s tourism industry. Over the years, it has integrated mechanisms for skill evaluation, upgrading, and certification, covering a total of 19 diverse professional skills.
This year's edition has added three new skill standards for tea master, exhibition specialists, and baristas, further expanding the coverage of talent cultivation in Macao and the Greater Bay Area.
To date, it has attracted over 24,000 professionals from the two regions to join the training, allowing their skills to shine through positive rivalry and foster a culture of continuous learning and professional growth through accreditation.
With a solid foundation built on the steadfast support of various stakeholders, the MORS - Gold Pin Competition stands as a testament to effective industry-academia collaboration. This partnership has considerably contributed to talent growth.
“When the initiative began in the early 2000s, Macao was not home to many resorts. Over the years, the city has developed to host a larger influx of international visitation,” said Alan Yu, Assistant Vice President in Hotel Operations at Grand Lisboa Palace.
In addition to their knowledge foundation, contestants are also tested on their ability to respond on the spot, allowing for “a great display of talents in real-life circumstances,” Yu added.
“As a judge, I noticed that the contestants were more than just 'book-smart'; they were highly responsive in real-time situations,” he explained, underscoring the exchange of industry insights among them as they competed against one another.
Since the establishment of MORS, the Macao University of Tourism (UTM) has been organising the Gold Pin Competition, awarding certificates to outstanding industry professionals to recognise their excellent performance in their respective service fields.
With its profile gaining wider recognition not only locally but also throughout the Greater Bay Area, MORS has consistently pushed the boundaries of innovation and excellence, UTM Lecturer Lucy Liu said, emphasising the objective of introducing new elements that not only showcase the talents of participants but also set new benchmarks in the industry.
“Committed to raising the competitiveness of the talent in hospitality, UTM has long optimised the professional assessment standards of MORS, actively aligning it with development trends and market demands,” she said.
“We hope to contribute to the Macao SAR government’s promotion of economic diversification through an ever-evolving training system, assisting in broadening the local talent pool.”
In most contestants’ views, the MORS - Gold Pin Competition serves as a grand stage for passionate professionals to step into the spotlight with their hard-earned expertise and dedication.
Tea master Shi Junying of Nüwa said that she had turned her childhood passion into a craft she was proud of.
“I have always loved Chinese tea since I was a kid. Knowing the art like the back of my hand, I managed to stay composed to complete all challenges professionally during the contest, although I was quite nervous,” she quipped.
As a Chaozhou native with deep family roots in tea culture, Chen Chenghong, another Gold Pin recipient from Galaxy Macau, revealed that her passion for kung fu tea was the primary catalyst behind her exploration of the art of tea appreciation.
“During my studies in tourism management at a vocational institution in Guangzhou, I developed a keen interest in tea culture,” she said. “I have been receiving training and would like to pursue further studies.”
For seasoned mixologist Adrian Acidilla, his transition to a new professional chapter with St. Regis Macao was marked by an outstanding performance and a valuable chance to learn from his peers.
“During the competition, I learned how to deal with pressure and interacted with fellow co-workers who are equally good bartenders,” he said.
Echoing his words was David John Potts of Galaxy Macau, a New Zealander who has lived in Macao for seven years.
“The skills and experience from the competition are going to serve me well moving forward,” said the mixologist, who spoke highly of the enriching experience. “I got to use a whole bunch of new flavours and techniques in my drink and learnt how to make my own drinks.”