As Executive Chef, you are fully responsible for the production of excellent quality food throughout the production units, and the guidance of a high quality kitchen, pastry and bakery team. Based in Tuol Kork, Phnom Penh, he/she will oversee the operational management of the production and give guidance to a team of 30+ staff in 3 The Shop branches. He/she is supported by a head chef and supervisors, and reports to the general manager. Specifically, the Executive Chef will perform the following tasks to the highest standards: 1. Production, Product Development and Product Quality • Together with head, sous-chef and kitchen supervisors, coordinate and supervise all production of high quality food in all branches and production units • Together with the hygiene supervisor, maintain the highest standards of food safety and hygiene • Develop new products and create menus that fit well with The Shop’s identity and operations • Establish presentation technique and quality standards • Update our standardized production recipes where and when necessary • Oversee special catering events 2. Planning, Admin, Organisation • Plan and organize teams, manage HR schedules • Manage operations and waste management • Control costs without compromising standards, improving financial targets • Forecast food consumption and manage stock (min/max levels) • Manage the purchasing Master list and negotiate prices with (new) suppliers 3. HR management and staff development • Recruit, manage, train and develop the production team • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events • Manage staff performance issues in compliance with company policies and procedure • Maintain positive teamwork and motivate staff • Resolve any issues that may arise in the production among team members • Daily supervision of kitchen/bakery/pastry personnel 4. Customer and supplier relations • Develop positive customer relations through proactive interaction with guests • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner • Maintain and develop good relationships with suppliers

Requirements • Expatriate chef with extensive experience in a hotel or restaurant serving Western food • Excellent leadership, planning and organizational skills • Good knowledge of hygiene and food safety standards • A passion for healthy food and artisanal products • A creative approach to the production of high quality food • A business focused approach to managing a restaurant • Good people skills and able to motivate team members • Effective coach and trainer, excellent communication skills • Reliable and flexible, ability to multi-task and meet deadlines • Good computer skills (Word and Excel) • Must be able to communicate and read in English, Khmer is an asset • Be environmentally aware Benefits An attractive salary and benefits package, commensurate with experience Interested candidate, submit an updated CV with photo and cover letter through email or send to THE SHOP office or any of our branches. Contact detail: SANN Reaksa HR department TS Concept. Address: # 38, street 337, Tuol Kork Email: job@theshop-cambodia.com Tel: 095 666 570 *** Only short listed candidates will be notified for an interview.