* Job Purpose Executive Chef is responsible for all Food Productions including all items produced for the restaurant, banqueting, events and other. Menu development, food purchase specification and standardise recipe. Development and monitoring of food cost and labor budgets for the department also fall within individual purviews. Furthermore, Executive chef is responsible for maintaining the highest professional food quality and hygiene standard throughout operation. I. Key Accountabilities *--must be committed, effort and paying most attention to offering a food product to guest in highest quality and presentation reflects the vision, mission and brand personality of our company. *--must be committed to developing and training one’s team members as well as leading the overall food and kitchen experience, *--must committed and dedicate time, effort and attention to developing food & beverage concepts, events and promotions and materializing these in such a manner that the quality and execution reflects the vision and brand personality of Company. *--Build up team spirit and enhancing team’s commitment to their work and the Company’s. *--Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority to implement their duty by the assigned task. *--Achieve a record of success in recruiting, interviewing and hiring people. “Getting the right person in the right job”. *--Communicate the vision and mission to the team and ensure it is integrated in the department’s business practices. *--Actively and successfully train people for current assignments and future growth. *--Menu planning by base on the tracking report ( Slow moving items , menu engineering analysis ) *--Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively. *--Ensure all employees under your supervision are scheduled in accordance with business needs. *--monitoring on the daily, monthly stock control and inventory *--Developing FIFO System to avoid food tasteless and minimize expiration items that will escalating food cost *--Overseeing and rectify the daily order/purchasing by base on the daily sale items/revenue. *--Market survey in seeking for new products to create new flavour image experience for your kitchen and pricing purpose *--Decoy System is to be maintain and well instructed to the concern team in operation with kitchen equipment’s II. Budgeting and Finance *-- Prepare the annual business plan for the department. *-- Monitor the department’s budget and proactively implement corrective action where necessary. *-- Control cost whilst ensuring guests get value for money. III. Communication *-- Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned. *-- Conduct regular brief, concise, well-prepared departmental meetings and ensuring follow-up. IV. Other Duties and responsibility *-- Adjust to changes in job requirements and the Restaurant’s operational strategies to meet business needs. *-- Maintain an efficient and effective administrative system. *-- Continue professional development by self-directed learning and participation in company sponsored training programs. *-- Create recipe cards, item costings and prepare detailed recipe sheets with photos. *-- Keep abreast of developments affecting your field of expertise. VI. Technical Expertise *-- Monitoring food cost and work with the production team to maintain low food cost whilst achieving high food quality. * --Ensure clean kitchens, hygienic work procedures and high safety standards, ensure HACCP compliance. *--Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption. *-- Minimize spoilage and wastage. *-- Prepare and implement cost effective menus, which are in accordance with trends and market trends. *-- Ensure high food quality standards and excellent presentation. VII. Substitutions and Duties Within the framework of duties, may be asked to carry out special tasks, not mentioned in this job description and defined whenever applicable by the General Manager. In order to fulfil the role successfully, you must have the attitude, behaviour, skills and values that are specified below: * --Commitment to high level of customer service, both internally and externally * --Excellent interpersonal skills via phone, digital and in-person communication with a natural response to ‘smile’ * --Excellent communication skills verbal and written * --Excellent negotiation and persuasion * --Optimal management and organizational skills with ability to prioritize and meet deadlines in a dynamic and high pressure * --Knowledge of computers, including Office Suite & Micros POS * --Team player with initiative, self-direction, self-discipline and discretion * --Motivation and encouragement to enhancing the team more productivity * --Personal appearance neat and distinctive, positive body language with natural smile

VIII. Education Experience *-- High School Diploma *-- Associates or Bachelor’s Degree level preferred *-- Minimum of 3 years experience in the same position in the hotel/Restaurant environment or 4 years at an Assistant level in a deluxe international hotel or Restaurant . * HOW TO APPLY: Interested candidates please send your updated CV to Human Resources Department by: Email : mony.kelvin@gmail.com/hr363.joch1@gmail.com Tel : 093 668 851/ 069 668 809 Address :366a Oknha Mong Reththy St. (1928), Phnom Penh.