-Develop Standard Operating Procedure ( SOP) and clearly explain it subordinators. -Orients and trains kitchen personnel in property and department rules, policies, and procedures. -Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices. -Plans and prices menus. Establishes portion sizes and standards of service for all menu items. -Schedules kitchen employees in conjunction with business forecasts and predetermined budget. -Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid. -Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls. -Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients. Trains kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals. -Work closely with F&B supervisor to improve food quality and meet guest preference or expectation. -Perform other tasks as assigned by General Manager.

-Graduated from High school or higher level in Food Production -5 years of experience as a Chef at a supervisory level -Understanding of various cooking methods, ingredients, equipment and procedures -Good interpersonal and leadership skill -Have computer skill such as Ms.Word , Excel , Power Point and Internet, E-mail -Accuracy and speed in handling emergency situations and providing solutions -Languages: Khmer and English APPLICATION INFORMATION Interested candidates should identify position applied for and summit the resume and cover letter with current (4X6) photograph together with expected salary to the address given below: