** SUMMARY The Executive Chef is responsible to supervise the kitchens. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff. He is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates. He needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates. ** The Executive Chef influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee. He ensures the effective use of: - Inter kitchen communication meetings - Technical knowledge and job skills training including effective use of provided materials. - Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties. - Motivates and leads by example. - Communication of local and international food trends and market needs to all staff. - Communication of local requirements, food sanitation laws, safety regulations and other to all staff. ** ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. - Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. - Plan in conjunction with the General Manager and Food and Beverage Manager activities, promotions, menu implementations according to the annual marketing plans. - Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned. - Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times. - Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. - Assist the General Manager in compiling the annual marketing plans and budgets. - Ensure disciplinary and grievance procedures are properly adhered to and followed. - Handle customer comments and complaints and take swift corrective action after consultation with the General Manager and department head concerned. - Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. - Find ways to improve the efficiency of the operations, which will benefit our clients. - Constantly find ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards. - Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. - Fully responsible for the dry goods store. - Co-operate with and drive forward the implementations of The Fullerton Service Training in all Food and Beverage kitchens through close follow up with outlet Managers. - Complete staff appraisals in a timely manner. - Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards. - Conduct weekly inspections of kitchens and restaurants with minute follow-ups. - Plan co-ordinate and supervise all menu implementations in a timely manner. - Prepare and control daily and weekly market lists. - Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the General Manager. - Constantly strive to improve kitchen-operating procedures. - Be fully responsible for the labour budget of the kitchen department. - Propose and initiate when approved, new services and products for our guests. - Perform any other reasonable duties as required by the department head from time to time. - Conducts daily briefings for Sous Chefs. ** SUPERVISORY RESPONSIBILITIES Supervises and coordinates the activities and work of the Executive Sous Chef, the Sous Chefs, Chef de parties, Artist and Commis I, II and III and steward.

** QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. ** EDUCATION and/or EXPERIENCE Completion of 16 years related experience and/or training; or equivalent combination of education and experience. ** LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. ** MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. ** REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form. ** CERTIFICATES, LICENSES, REGISTRATIONS Ministry of the Environment of Cambodia Food Hygiene Certification is advantage ** PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. - Must be able to handle physical work in a busy kitchen environment - Must be able to handle long hours - Must be able to handle stress situations without loosing attention ** WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Has to work with hot stoves, refrigerators and freezers. The employee frequently is required to stand. The employee is occasionally required to walk. The employee must occasionally lift and/or move up to 10 pounds