- Leads kitchen team in Executive Sous chef's absence - Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating - Oversees and organizes kitchen stock and ingredients - Keeps cooking stations stocked, especially before and during prime operation hours - Hires and trains new kitchen employees to restaurant and kitchen standards - Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns - Supervises all food preparation and presentation to ensure quality and restaurant standards - Works with Executive Sous Chef to maintain kitchen organization, staff ability, and training opportunities - Verifies that food storage units all meet standards and are consistently well-managed

- Experience as a Chef for 1 -2 year at least - Ability to spot and resolve problems efficiently - Capable of delegating multiple tasks - Communication and leadership skills Benefit - OT Allowance - Tip Sharing - Insurance Providing - Double Pay for the employee who is willing to work during Pchum Ben, Water Festival, Khmer New Year - Incentive