Executive Chef 6 views

Duties & Responsibilities

  • Overall responsibility for the kitchen’s daily operations.
  • Draft, propose, and manage the kitchen policies and procedures
  • Manage ingredients that should be frequently available on a daily basis.
  • Lead and manage kitchen staff.
  • Creating new dishes and menus.
  • Interviewing and hiring new kitchen staff.
  • Maintaining or raising the food’s profit margins for the company.
  • Monitoring and controlling stock levels.
  • Ensuring correct stock rotation procedures are followed.
  • Implementation of health and safety procedures in the kitchen.
  • Estimating costs and ensuring all purchases come within budget.
  • Taking care of the kitchen’s accounts and creating a work roster.
  • Set up and handle new project as assigned by higher management from time to time.

Qualification & Requirements

  • At least 3 years working experience as Executive Sous Chef or similar role
  • Excellent use of various cooking methods, ingredients, equipment, tools, and processes
  • Well understand in western food.
  • Ability to multitask
  • Ability to work efficiently under pressure
  • Great time management skills
  • Great communication and interpersonal skills
  • Knowledge of best and latest cooking practices
  • Creative and initiative
  • Culinary school diploma

*** Interested candidates must prepare only CV (PDF file) with recent photo to the following address and other related file will be attached after pass interview. Only short-listed candidates will be called for an interview.

 

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Company Information
  • Total Jobs 10 Jobs
  • Location Phnom Penh
  • Phone (+855) 23 21 42 46 / 87 21 42 47
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