Chef de Cuisine

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