POSITION SUMMARY

 To build and maintain a strong efficient team.

 To create a loyal and trustworthy staff, who take pride in their work providing the highest quality of food possible

 To absolute cleanliness, wear company uniforms and name tag.

 To monitor the complete understanding of orders with other Commis.

MAIN RESPONSIBILITIES

- To obey all instructions from team leader

- To have a complete understanding of information and to follow up on policies relating to fire, hygiene, health and safety.

- To respect the kitchen organization chart.

- Pick up food or material requisitions.

- To use all foods wisely, to be aware of costs.

- To ensure that all the preparation and cooking procedures are followed according to established recipes.

- To maintain communication with staff.

- To keep Chef aware and informed on all matters of interest.

- Spot checked daily operation tusk and report

- Maintain checked stock, and monthly inventory monthly

- Controlling daily using in operation, keep save

ADDITION DUTIES

- Any other job/tasks are required by own Department

- Work overtime for special events which will be compensated within one month.

- Required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

- May be assigned to other duties in the hotel as and when required based on business demand.

 Minimum 2 - 3 years’ experience as related job

 High School of education or other qualification course.

ADDITIONAL ATTRIBUTES, SKILLS & ABILITIES

 Interpersonal and communication skill

 Friendly, responsible, and honesty

 Able to work flexible hour to meet the needs of the business

 Need Khmer & English writing and oral skills if Possible

 To have a positive working attitude.

 Behave at a time in a manner which projects the good image of the company