Duties and responsibilities: - Ensure staff follow proper rules dress, hygiene, code conduct kitchen - Ensure quality and consistency timeliness - Ensure smooth and efficient operation of all kitchens. - Monthly update foods menu and foods costing in cooperation with GM and Finance - Set up/Update Monthly Foods Menu - Weekly Food Promotion - Event Control - Ensure proper training - Inventory Control - Monitor food orders - Foods control - Monitor requisition of food and kitchen supplies - Keep kitchen properly stocked - Daily, weekly and monthly report to GM - 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. - Liaise with restaurant manager for daily operations. - Other duties assigned by GM

Requirements - At least 5-year Experience in cooking Asian and western food. - At least 1 year experience in managing staff - At least high school - Knowledge in Asian and Western Food - Problem Solving - English and Khmer - Cross culture - Computer: Word & Excel - Hygiene inspection skill - Management skills - Good people skills - Good communication skills - Teamwork - Pro-active and creative - High responsibility - Honesty - Can work under pressure