Chef de Cuisine

• Lead and manage all kitchen operations at Le Phnom 1932, ensuring culinary excellence, consistency, and high standards of presentation.
• Be visibly present in the kitchen and dining room—supporting the team, interacting with guests, and enhancing the overall dining experience.
• Develop and refresh menus showcasing classic and modern French cuisine, with creative inspiration from Southeast Asian or Vietnamese dishes.
• Mentor, train, and inspire the culinary team, fostering growth, discipline, and creativity.
• Work closely with hotel management on restaurant concepts, promotions, and guest experiences.
• Ensure operational efficiency by managing inventory, food cost controls, and supplier relationships.
• Maintain full compliance with hygiene, health, and safety standards in line with HACCP and brand requirements.
• Monitor guest feedback and continuously adapt offerings and service to ensure high satisfaction.

• At least 3 years of proven experience as a Chef de Cuisine or Senior Sous Chef in upscale or fine-dining environments.
• Expertise in French cuisine is essential, with strong exposure to Vietnamese or Southeast Asian culinary practices.
• Hands-on leadership style with strong kitchen presence and the ability to inspire and lead by example.
• Outgoing personality with a flair for guest engagement and collaboration across departments.
• Strong organizational and communication skills.
• Culinary diploma or professional certification preferred.
• Proficient in English; additional languages such as French or Khmer is a plus.

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https://careers.accor.com/global/en/job/chef-de-cuisine-in-raffles-hotel-le-royal-phnom-penh-cambodia-jid-97272