‘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 looking for experienced chefs to work as Chefs de Partie or Demi Chefs at both branches. The successful applicants will work with the small, dedicated and enthusiastic teams at both branches. The kitchen at Pich Nil currently has 8 staff and at Prey Pros we have 5, but we will are increasing the number at Prey Pros to at least 6 - with plans to expand both in the future. The successful applicants will have opportunities for promotion and progression during the planned expansion of the business to include other new outlets elsewhere in Cambodia and beyond. The successful applicants will need to be hard working, dedicated and innovative, with experience of Khmer cuisine - and a knowledge of Western and Chinese cooking would be an advantage. Excellent salaries will be paid to the successful applicants - the precise figures depending on experience. Responsibilities • Prepare, cook and present food to the high standards required by the Owners and Management Team • Supervise and instruct junior cooks and other workers in the preparation, cooking and presentation of food • Check the quality of food products to ensure that standards are met • Demonstrate new cooking techniques and equipment to staff • Inspect supplies, equipment and work areas for cleanliness and functionality every day. • Monitor sanitation practices to ensure that employees follow standards and regulations • Package food for takeaway orders, as required • Replenish food for buffets and 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 Khmer food, with knowledge of Western and Chinese cuisine an advantage • 3 or more years experience in a professional kitchen - preferably with some previous experience working at Chef de Partie or Demi Chef level • A fair knowledge of English is would be an advantage, as would some knowledge of Chinese languages • Some knowledge of Mandarin would be advantageous. • Good knowledge and understanding of 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 • Honest, positive, self-motivated, responsible, hardworking and organized