• Overall responsibility for the kitchen’s daily operations. • Draft, propose, and manage the kitchen policies and procedures • Manage ingredients that should be frequently available on a daily basis. • Lead and manage kitchen staff. • Creating new dishes and menus. • Interviewing and hiring new kitchen staff. • Maintaining or raising the food’s profit margins for the company. • Monitoring and controlling stock levels. • Ensuring correct stock rotation procedures are followed. • Implementation of health and safety procedures in the kitchen. • Estimating costs and ensuring all purchases come within budget. • Taking care of the kitchen’s accounts and creating a work roster. • Set up and handle new projects as assigned by higher management from time to time.

• At least 3 years working experience as Executive Sous Chef or similar role • Excellent use of various cooking methods, ingredients, equipment, tools, and processes • Well understand in western food. • Ability to multitask • Ability to work efficiently under pressure • Great time management skills • Great communication and interpersonal skills • Knowledge of best and latest cooking practices • Creative and initiative • Culinary school diploma Benefits Offer • Competitive salary • Tips • Seniority Payment • NSSF • Meal • Uniform • Annual leave and Public holiday follow the Labor Law of Cambodia • Training and career development opportunities