- Coordinate closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with a view of eliminating waste and spoilage, especially meat, fish, fruit, vegetables products, etc. - Responsible for the quality of all food prepared in the kitchen under supervision.  - Check constantly it for taste, temperature and visual appeal. Make sure that all dished are uniform and that established portion sizes are adhered to. - To create loyal and trustworthy staff, who take pride in their work providing the highest quality of food. - Ensure smooth and efficient operation of all kitchens. - Liaise with service managers for daily operations. - Review and check all market lists daily.

- Vocational Diploma or Bachelor Degree in Culinary Arts / Hotel Management or related field.  - Minimum 5 years of work experience in culinary position.  - Cold Food Specialist  - Ability to manage multiple tasks and work under tight deadlines. - Ability to train, develop and to motivate staff. - Proven ability to maintain food costing and controlling method.  - Well versed in culinary leadership of multiple restaurants / banquet / bar operations with ability to create innovative menus, recipes & activities.  - Excellent interpersonal & multi-cultural and customer service skills; must be tactful in dealing with people.  - Adaptable and versatile individual - Organizational skills & management ability - Initiative and ability to operate independently - Computer skill: Microsoft Word, Excel, PowerPoint, Internet & E-mail - Good English and other language is plus - Contact Person: Human Resources Department - Phone: +855 34 935 999, Ext. 2241/ 2242 - Email: recruitmentsv@sokhahotels.com - Address: Street 2 Thnou, Sihanouk Ville