Plantation - urban resort & spa is an elegant boutique hotel in the heart of Phnom Penh. The property features two restaurants, an art gallery and spa.

Under the leadership of the General manager, the Executive Chef is responsible for all aspects of the kitchen and its staff throughout the hotel. He provides the Hotel’s staying and visiting guests an outstanding culinary experience at each of the Hotel outlets, while managing the kitchens and their teams, ensuring highest hygiene standards and optimizing department profits. Working closely with the F&B department, he creates menus in line with the Hotel’s guest’s expectations and the Hotel positioning. The Executive Chef at Plantation is also expected to actively support F&B operations pertaining to guest experiences, events and service when required.

1. Recruit, train and lead kitchen teams, and supervise/coordinate all culinary activities
2. Display exceptional leadership in positive work environment, advising colleagues with a professional approach to management
3. Maintain a “hands on” approach, cook to teach culinary techniques to ensure highest quality of food achieved consistently
4. Create and regularly renew menus that impress guests, exceeding their expectations, enhancing their experience of our destination
5. Plan and price new menus, with a particular attention to food presentation
6. Deploy the culinary experience throughout the Hotel (namely restaurant, check-in, breakfast, in rooms, Spa, poolside and bars)
7. Oversee catering events, special functions and particular guests’ requests
8. Ensure breakfast – the one meal taken by all staying guests – is particularly impressive (food quality and variety, display…)
9. Supervise purchases, control food-costs, inventory and wastage closely with F&B Manager and Finance team
10. Ensure proper equipment operation/maintenance; ensure proper safety for the kitchen team
11. Enforce strict sanitary practices, general cleanliness
12. Establish and analyze Key Performance Indicators and take remedial actions as and when required
13. Review monthly departmental productivity, set objectives and monitor overall team and financial performances
14. Perform all duties in a timely and efficient manner, in accordance with Hotel needs
15. Delegate as appropriate to develop other team members to take responsibilities
16. Review guests’ comments and take remedial actions as required, investigate problem and come-up with solution
17. Constantly improve team performance, attitude and efficiency through ongoing training
18. Strive for the best!

The General Manager 

• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Proven ability of kitchen management, dividing responsibilities and monitoring progress
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Outstanding communication and leadership skills
• Ability to stay efficient under pressure