The executive chef will train manage kitchen personnel and supervise/coordinate all related culinary activities,estimate food consumption and requisition or purchase food, select and develop recipes standardize production recipe to ensure consistent quality, establish presentation technique and quality standards ; plan and prices menus; ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically report to a food and beverage service manager.

Qualification : The ability to manage in a diverse environment with focus on client and costumer services is essential to success in this role Experience : Previous experience with control food and labor cost, demonstration cooking, menu development and pricing and development of culinary team is preferred. Premise and liability accountability and contract managed service experience is desirable. Core competencies : Leadership, Management, Planning Interested applicant may send their CV and cover letter to hrm@sokharothhotel.com or drop your CV at our security post. only successful candidates will be contacted for an interview.