Summary

As Executive Chef at Park Hyatt Siem Reap, you will oversee all culinary operations, bringing the vibrant flavors of Siem Reap to life through locally inspired dishes and creative menu offerings. You will ensure quality, consistency, and exceptional presentation across all food outlets, while upholding the hotel's high standards for sustainability and locally sourced ingredients.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Head of Production for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Lead and inspire a talented team to deliver exceptional dining experiences for breakfast, lunch, afternoon-tea and dinner, ensuring each meal is prepared to the highest standard with fresh, quality ingredients.Play an active role in creating and updating our menus, infusing your creativity and passion for food while aligning with our brand’s vision and guest expectations.Maximize productivity through effective multi-skilling, multi-tasking, and flexible scheduling, helping the team meet both financial targets and guest satisfaction standards.Assist in preparing the annual Food and Beverage: business plan and support marketing efforts to promote our culinary offerings.Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager, ensuring targets are met and costs are effectively controlled.

Summary

As Executive Chef at Park Hyatt Siem Reap, you will oversee all culinary operations, bringing the vibrant flavors of Siem Reap to life through locally inspired dishes and creative menu offerings. You will ensure quality, consistency, and exceptional presentation across all food outlets, while upholding the hotel's high standards for sustainability and locally sourced ingredients.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Head of Production for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Lead and inspire a talented team to deliver exceptional dining experiences for breakfast, lunch, afternoon-tea and dinner, ensuring each meal is prepared to the highest standard with fresh, quality ingredients.Play an active role in creating and updating our menus, infusing your creativity and passion for food while aligning with our brand’s vision and guest expectations.Maximize productivity through effective multi-skilling, multi-tasking, and flexible scheduling, helping the team meet both financial targets and guest satisfaction standards.Assist in preparing the annual Food and Beverage: business plan and support marketing efforts to promote our culinary offerings.Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager, ensuring targets are met and costs are effectively controlled.

Qualification

Ideally with a professional diploma or degree in Food Production.At least 4 years’ experience in a senior role in a culinary environment or in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom lineMust have excellent organizational, interpersonal and administrative skillsMaintain communications with Corporate StaffStrong understanding of food cost control, portioning, and waste management to maximize profitability.Service-oriented mindset, with the ability to respond to guest requests and create memorable dining experiences.Coach and counsel employees to reflect Hyatt Service Standards and Procedures.

Qualification

Ideally with a professional diploma or degree in Food Production.At least 4 years’ experience in a senior role in a culinary environment or in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom lineMust have excellent organizational, interpersonal and administrative skillsMaintain communications with Corporate StaffStrong understanding of food cost control, portioning, and waste management to maximize profitability.Service-oriented mindset, with the ability to respond to guest requests and create memorable dining experiences.Coach and counsel employees to reflect Hyatt Service Standards and Procedures.