‘The Stop’ is a half Khmer / half English owned company, established in June 2015. We currently have two Western style Café / Rest Stop situated at Pich Nil on Highway 4, midway between Phnom Penh and Sihanoukville and at Prey Pros, close to Kampong Thom, on Highway 6. We are currently looking to hire at least two chefs at each of our branches - as we expand our kitchen to cater for increasing numbers of customers. We will consider applications from Sous Chefs, Chefs de Partie, Demi Chefs and Commis Chefs interesting in working at either of our branches. The successful applicants will work under out Head Chefs at both branches - and will have opportunities for promotion and progression during the planned expansion of the business to include other new outlets elsewhere in Cambodia and beyond. We serve a wide range of Western, Khmer and Chinese cuisine - to a high standard and with attention to presentation, but with a rapid service, to cope with the limited stopping times of coaches and minibuses. This makes for both a challenging and exciting working environment. Boring it is not! Excellent salaries will be paid to the successful applicants - the precise figures depending on the position applied for and the experience of the applicant. High quality accommodation and food will be provided for free, together with other benefits. Responsibilities • Prepare, cook and present food to the high standards required by the Head Chef, the Management Team and the Owners. • Deal efficiently with the pressure of cooking quality food to tight deadlines for large groups of customers arriving in coaches and minibuses. • Arrange and prepare set menus for groups booking in advance. • Check the quality of food products to ensure that standards are met • Order and maintain inventory of food and beverages needed to ensure optimum sales • Inspect supplies, equipment and work areas for cleanliness and functionality every day. • Monitor sanitation practices to ensure that standards and regulations are followed. • Package food for takeaway orders, as required • Replenish food in display cabinets • Supervise (and perform as required) cleaning duties such as wiping down work surfaces, cleaning equipment, washing dishes, sweeping and mopping, as required to keep kitchen area clean For the Sous Chef and Chef de Partie only: • Supervise and instruct junior chefs and other kitchen workers in the preparation, cooking and presentation of food • Along with the Head Chef, arrange production schedules and staff requirements necessary to ensure timely preparation of food • Demonstrate new cooking techniques and equipment to staff • Work with the Head Chef, the Management Team and the Owners to plan and develop recipes and menus. • Estimate amounts and costs of required supplies of food and beverages • Liaise with sales representatives in order to negotiate prices and order supplies • Liaise with the Head Chef, the Management Team and the Owners re new kitchen equipment purchases and repairs.

• For Sous Chefs, preferably at least 10 years experience of working in a professional kitchen - with previous experience as a Sous Chef in a large kitchen. • For Chefs de Partie and Demi Chefs, previous experience of working in the positions for which they are applying, preferable - and at least 3 years working in a professional kitchen, preferably with training from a recognised catering school. • For Commis Chefs - some previous experience of working in a professional kitchen preferable, although full training will be given. • For Sous Chefs - experience of Western cuisine essential. For the others positions - preferable. • Knowledge of Chinese cuisine an advantage. • Experience of working as a pastry chef an advantage. • For Sous Chefs - a fair knowledge of English is essential - with good English an advantage. For the other positions - some knowledge of English preferable. • Some knowledge of Mandarin would be an advantage. • Able to work well under pressure. • Honest, positive, self-motivated, responsible, hardworking and organized For Sous Chefs and Chefs de Partie only: • Experience in planning, budgeting, and purchasing of food and beverages • Good knowledge and understanding of organising a kitchen, ordering and maintaining an inventory of food and beverages • Proven knowledge of hygiene standards. • Able to lead a team under pressure. • Self motivated and with strong leadership and management skills – with ability to work well both alone and unsupervised and as head of a team • Creative and innovative – with the ability and imagination to create new dishes and develop the menu as the business expands. Please apply by email to Vy at the email address below, attaching an up to date CV. Or call on the number below if you require any further information.