Chef de Cuisine

• 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.

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

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