- Prepare, cook and present food to the high standards required by the Owners and Management Team - Supervise and instruct cooks and other workers in the preparation, cooking and presentation of food - Check the quality of food products to ensure that standards are met - Arrange production schedules and staff requirements necessary to ensure timely preparation of food - Demonstrate new cooking techniques and equipment to staff - Collaborate with the Owners and the Management Team to plan and develop recipes and menus. - Estimate amounts and costs of required supplies of food and beverages - Order and maintain inventory of food and beverages needed to ensure optimum sales - Liaise with sales representatives in order to negotiate prices and order supplies - Inspect supplies, equipment and work areas for cleanliness and functionality every day. - Monitor sanitation practices to ensure that employees follow standards and regulations - Liaise with the Management Team re new kitchen equipment purchases and repairs. - Package food for takeaway orders, as required - Replenish food in display cabinets - Perform cleaning duties such as wiping down work surfaces, cleaning equipment, washing dishes, sweeping and mopping, as required to keep kitchen area clean

- Experienced chefs, with a broad knowledge of cooking and preparing Western and Khmer food - Preferably 3 or more years experience for the Sous chef and 5 or more years experience for the Head Chefs, ideally with previous experience of working in these positions - A fair knowledge of English is essential - with good English an advantage. - Some knowledge of Mandarin would be advantageous. - Experience in planning, budgeting, and purchasing of food and beverages - Good knowledge and understanding of organizing a kitchen, ordering and maintaining an inventory of food and beverages - Proven knowledge of hygiene standards - Able to work well under pressure and as part of a team - Self motivated and with strong leadership and management skill – 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 - Honest, positive, self-motivated, responsible, hardworking and organized