Executive Chef
Marriott Hotels
Taipei, Taiwan

Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set.

Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.

We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less.

W guests soak it in and live each day with a mantra : Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

Purpose of Role

The Executive Chef is responsible for :

  • Maintain food quality and production standard.
  • Train, motivate and supervise the kitchen brigade.
  • Control food costs and coordinate food service operation in accordance with demand.
  • To achieving the above, liaise with Sous Chefs and Venue Managers closely.
  • Implement quality control and portion control measures, as well as wastage minimization.
  • Control food cost through accurate food requisition.
  • Implement manning planning and control to minimize labor cost.
  • Maintain a good relationship with all section Sous Chefs and be able to adapt to changing market needs.
  • Stay informed of new cooking trends, methods, products and developments by visiting other comparable restaurants and hotels;
  • and reading relevant literatures when available.

    Responsibly Description

  • Responsible for the hygienic and safe preparation of food within the venue.
  • Ensure that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage.
  • Ensure that food inventory levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  • Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
  • Ensure that all food preparation equipment is used safely, correctly, cleaned and maintained per schedule.
  • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

    Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.


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