-Reports to the Chef (while the Chef is not on duty). -Assures safe, quality food products and complete guest satisfaction. -Takes responsible for implementing and maintaining all standards set by the Chef. -Produces and maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the company. -Works within monthly-set food cost budget, adjust food requisitions and controls waste. Be instrumental in -Assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness. -Guarantees that menus, recipes, methods, pictures and specifications given by the Chef are followed exactly. -Checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform, checks and delegates all special food functions. -Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Chef or who is overall responsible. -Work closely with F&B supervisor to improve food quality and meet guest preference or expectation. -Perform other tasks as assigned by Head Chef.

-Graduated from High school or higher level in Food Production -2 years of experience as a Demi Chef or Sous Chef at a supervisory level -Understanding of various cooking methods, ingredients, equipment and procedures -Computer skill: such as Ms.Word and Excel -Good communication and interpersonal skill -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: