About the job
Position Overview – Chef de Cuisine (All day dining restaurant & BQT/IRD Kitchen)
The Chef de Cuisine is responsible for managing and overseeing all culinary operations of the Plume, Banquet, and In-Room Dining kitchens. This includes ensuring consistent food quality, developing and implementing menus, controlling costs, maintaining hygiene and safety standards, and leading the culinary team. The role requires a hands-on and proactive approach, across a 7-day a week operation working closely with your sous chef/s and in direct oversight of daily operations, staff performance, and adherence to established brand standards, while also driving continuous improvement in efficiency, guest satisfaction, and team development.
The Role
- Direct and manage daily kitchen operations, ensuring compliance with all food and beverage policies and standards.
- Develop, test, and implement innovative menus in line with the restaurant and hotel concepts.
- Monitor and control food costs and operating expenses while maintaining quality standards.
- Ensure strict adherence to hygiene, sanitation, and safety protocols.
- Oversee kitchen organization and cleaning schedules, coordinating with chefs and stewards.
- Lead, train, and develop team members, providing regular performance feedback and recognition.
- Support recruitment, succession planning, and career development of team members.
- Be hands-on in operations and provide shift coverage as needed.
- Expected to work the pass on busy shifts or when hosting VIPS
Talent Profile
- Proven experience as a Chef de Cuisine or senior kitchen leadership role, preferably within a luxury hospitality environment.
- Strong culinary knowledge with the ability to design and execute innovative, high-quality menus.
- Excellent leadership and team management skills with a focus on training and development.
- Solid understanding of cost control, inventory management, and kitchen operations.
- Commitment to hygiene, safety, and quality standards.
- Hands-on, detail-oriented, and able to adapt to operational demands.
- Strong communication and organizational skills.
- Multilingual abilities (including Mandarin) are an advantage to effectively communicate with colleagues and guests.
- Experience with Taiwanese and/or Asian cuisine
- Eligible to work in Taiwan