As Executive Chef, you are fully responsible for the production of excellent quality food throughout the production units, and the guidance of a high quality kitchen, pastry and bakery team. Based in Tuol Kork, Phnom Penh, he/she will oversee the operational management of the production and give guidance to a team of 30+ staff in 3 The Shop branches. He/she is supported by a head chef and supervisors, and reports to the general manager. Specifically, the Executive Chef will perform the following tasks to the highest standards:
1. Production, Product Development and Product Quality
• Together with head, sous-chef and kitchen supervisors, coordinate and supervise all production of high quality food in all branches and production units
• Together with the hygiene supervisor, maintain the highest standards of food safety and hygiene
• Develop new products and create menus that fit well with The Shop’s identity and operations
• Establish presentation technique and quality standards
• Update our standardized production recipes where and when necessary
• Oversee special catering events

2. Planning, Admin, Organisation
• Plan and organize teams, manage HR schedules
• Manage operations and waste management
• Control costs without compromising standards, improving financial targets
• Forecast food consumption and manage stock (min/max levels)
• Manage the purchasing Master list and negotiate prices with (new) suppliers

3. HR management and staff development
• Recruit, manage, train and develop the production team
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Manage staff performance issues in compliance with company policies and procedure
• Maintain positive teamwork and motivate staff
• Resolve any issues that may arise in the production among team members
• Daily supervision of kitchen/bakery/pastry personnel

4. Customer and supplier relations
• Develop positive customer relations through proactive interaction with guests
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Maintain and develop good relationships with suppliers

Requirements

• Expatriate chef with extensive experience in a hotel or restaurant serving Western food
• Excellent leadership, planning and organizational skills
• Good knowledge of hygiene and food safety standards
• A passion for healthy food and artisanal products
• A creative approach to the production of high quality food
• A business focused approach to managing a restaurant
• Good people skills and able to motivate team members
• Effective coach and trainer, excellent communication skills
• Reliable and flexible, ability to multi-task and meet deadlines
• Good computer skills (Word and Excel)
• Must be able to communicate and read in English, Khmer is an asset
• Be environmentally aware

Benefits

An attractive salary and benefits package, commensurate with experience