EXECUTIVE CHEF SOUS CHEF

Key Responsibilities

Lead the culinary operations across restaurant in-room dining poolside service and events.

Maintain international culinary food safety hygiene and HACCP standards.

Implement and monitor corporate culinary SOPs recipes food costing and quality controls.

Recruit train mentor and develop local culinary team members.

Ensure consistency in taste presentation portion control and product quality.

Work closely with the Corporate Culinary Team to implement international standards and new menu concepts.

Develop and maintain menus covering Indian Khmer and International Cuisine.

Manage kitchen operations purchasing coordination inventory wastage and food cost control.

Lead the team in delivering high-quality food for daily operations and functions of up to 50 guests.

Candidate Profile

Proven experience as an Executive Chef Sous Chef or senior culinary professional.

Strong background in quality hotels resorts or international restaurant operations.

Excellent knowledge and practical experience in Khmer Cuisine is essential.

Strong knowledge of Indian and/or international cuisine will be an advantage.

Sound knowledge of HACCP food safety hygiene and kitchen management.

Strong leadership and staff-training capabilities.

Creative disciplined and quality-focused approach to culinary operations.

Ability to work with multicultural teams and international corporate standards.

WHAT WE OFFER

Competitive salary package

International hospitality exposure

Opportunity to work with professionals from leading global hotel brands

Corporate training and structured SOP implementation

Career growth within an expanding international restaurant group

International deputation opportunities across future Indian Kitchen operations in Asia and other countries

Opportunity to be part of our ambitious 100-outlet Asian expansion plan