Our client is a hotel, restaurant and bar in Cambodia, and they are looking for an Executive Chef who will responsible for the day to day running of your kitchen, this will include organizing and training your team, ordering and stock holding, ensuring that all dishes are cooked to specifications and standards and the kitchen is kept in a clean and organized manner. The Exeutive chef will be developing the new menu concept in collaboration with the hotel GM and driving the kitchen team in order to ensure the success, planning new crockery style and ordering, new dishes presentation along with preparing the kitchen team for the new restaurant opening. He/ She will be based in Phnom Penh. 

• Direct kitchen operations, including food preparation, cooking, and cleanup
• Assign tasks; supervise cooks’ team in the preparation and presentation of food
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner
• ive prepared plates the “final touch”
• Plan menus and set prices making adjustments as needed based on the availability of ingredients, trends and restaurant objectives in terms of revenues and cost control
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
• Collaborate with the general manager to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory, monitor all ordering and inventory activities in order to control overall food costs, wastage and spoilage
• Maintain supplier relationships to be informed on new products, develop special offers, and negotiate partnerships
• Supervise kitchen staff’s activities and ensure professional development of kitchen staff through regular training and coaching sessions particularly on correct portioning, pleasant and attractive platting, hygiene and food safety
• Recruit and manage kitchen staff, approve team roster and leave requests, monitor general attendance and absenteeism of the kitchen staff so as to ensure smooth operations of the kitchen
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed
• Cooperate with the restaurant manager and general manager to propose and organize special events and functions
• Update knowledge and skills to develop menus according to new trends, new competitors and other market trends

 General Manager

• Associate’s Degree in Culinary Arts, preferred
• 3+ year experience in a back-of-house management position
• 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
• Strong attention to detail
• Creativity
• Able to maintain a big picture view of the happenings in the kitchenAbility to remain productivity when being pulled in many different directions