Chef De Cuisine - Western & International Cuisine (Local Only)

About the role

The Chef De Cuisine will support the Executive Sous Chef in overseeing the kitchen operations at Park Hyatt Siem Reap, ensuring the delivery of high‑quality Western and International cuisine across all outlets and banquets. This role is pivotal to maintaining the hotel’s culinary standards, guest satisfaction, and financial performance.

Key responsibilities

• Assist in daily kitchen management, menu planning, and execution of Western and International dishes.
• Ensure all culinary activities align with corporate strategy, brand standards, and Hyatt Food & Beverage Operations Manual.
• Lead regular departmental briefings, communicate updates, and maintain effective team meetings.
• Handle guest and internal customer complaints promptly, ensuring satisfactory resolution.
• Drive productivity through multi‑skilling, flexible scheduling, and efficient use of resources while controlling payroll and utility costs.
• Source locally available fresh products, maintain limited rotating menus, and manage food surpluses and leftovers.
• Monitor market trends, vendor offerings, and competitive positioning to keep the culinary operation cutting‑edge.
• Coach staff on service standards, guest interaction, and internal collaboration.

Required profile

• Proven experience in a senior kitchen role, preferably within a luxury hotel or upscale restaurant.
• Strong understanding of Western and International culinary techniques and menu development.
• Excellent leadership, communication, and problem‑solving abilities.
• Commitment to delivering exceptional guest experiences and upholding brand standards.

Required skills

• Knowledge of kitchen equipment, food safety, and hygiene regulations.
• Ability to analyze recipes, control food costs, and manage inventory.
• Proficiency in menu planning and menu costing.