Job offer: ​executive Chef (1 Position)

Smiling Gecko Cambodia (SGC) was officially registered in 2014 as a local non-profit NGO in Cambodia. It provides direct aid in the form of finance and other support to the needy in Cambodia, sponsoring projects that are sustainable both from an ecological and economic standpoint. We created a self-sufficient ecosystem for rural communities in Cambodia including Smiling Gecko Campus and Farmhouse Resort & Spa and The Gong, its state-of-the art “GONG Studio” that is a house for cultural restoration, music and performing arts center.

REPORT TO : Clustered Operation Manager

FUNCTION : Food Production/Culinary

BENEFIT : Seniority, Insurance, and other attractive benefits

SALARY : Competitive

An Executive Chef in a food processing center is responsible for overseeing all aspects of food production, from menu planning and recipe development to quality control and staff management, manage and supervise day-to-day activities in the butchery, bakery, and canteen.

Duties

• Manage and supervise day-to-day activities in the butchery, bakery, and canteen.
• Ensure all operations comply with health, safety, and hygiene standards.
• Develop and implement operational policies and procedures.
• Allocate resources effectively across the butchery, bakery, and canteen.
• Implement quality control measures across all operations.
• Maintain strict adherence to local and national health regulations and food safety standards.
• Conduct regular quality checks to ensure all products meet the butchery's quality standards.
• Implement inventory management systems to minimize waste, manage spoilage, and ensure consistent product availability.
• Implement new techniques, recipes, and products to enhance offerings.
• Train, and supervise staff in the butchery, bakery, and canteen.
• Set performance expectations and conduct regular evaluations.
• Foster a collaborative and productive work environment.
• Promote career development opportunities within the team.
• Develop and manage the budget for the butchery, bakery, and canteen.
• Monitor expenses and identify cost-saving opportunities.
• Maintain accurate financial records for all operations.
• Prepare financial reports and present them to Top management.
• Use financial data to inform decision-making and strategic planning
• Identify opportunities to reduce costs without compromising product quality or operational efficiency.
• Implement cost-saving initiatives such as bulk purchasing, waste reduction programs, and energy-efficient practices.
• Ensure high levels of customer satisfaction across all operations.
• Address customer feedback and complaints promptly and effectively.
• Implement initiatives to enhance the customer experience.
• Engage with the community to promote the butchery, bakery, and canteen.
• Track waste levels and implement initiatives to minimize waste.
• Analyze waste data to identify patterns and areas for reduction.

Requirements

• 3 to 5 years of experience as an executive chef.
• 3 to 5 years of experience in food processing or culinary setting, with a strong track record of success.
• Proven culinary skills and a deep understanding of food preparation techniques, including various cooking methods and flavor profiles.
• Knowledge of food safety and sanitation regulations, such as HACCP principles.
• Experience in recipe development, testing, and standardization.
• Ability to create innovative and flavorful dishes that meet specific dietary needs and preferences.
• Strong leadership and interpersonal skills to effectively manage and motivate a team of chefs and kitchen staff.
• Ability to delegate tasks, set priorities, and manage time efficiently.
• Strong organizational and problem-solving skills to handle challenges and maintain a smooth workflow.
• Understanding of food cost control and inventory management.
• Ability to develop and manage budgets, monitor expenses, and maximize profitability.
• Knowledge of purchasing and procurement processes to ensure cost-effective sourcing of ingredients.
• Commitment to maintaining high standards of food quality, taste, and presentation.
• Regular inspection and quality control checks to ensure consistency and compliance with food safety regulations.
• Ability to identify and resolve quality issues promptly.
• Willingness to adapt to changing trends, customer preferences, and production requirements.