Job Description Primary Responsibilities: - Work with the Chef to coordinate and carry out the preparation of all meals. - Typically, the Assistant Chef is responsible for early morning preparation and are entirely at the Chef's discretion. - Help the Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, ranges and grills. - Ensure healthful foods are available for crew during turnaround times in port. - Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins. - Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices. - Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer and freezer interiors, and cabinet interiors. - At least once per day clean and sanitize galley work surfaces, reach-in cooler doors, range surfaces and galley floor. - Launder dish-drying cloths and aprons. Ensure cleaning materials are stocked. - Upon direction from supervisor or Captain, undertake other duties such as cleaning/storing sport caught fish, handling lines or fenders upon entering or leaving port, assisting with greeting or sending-off guests, helping with luggage, etc.

Job Requirements Minimum requirements: - Minimum of one year restaurant/hotel or banquet cooking experience in position of responsibility such as prep cook, line cook, or Sous chef. - Knowledge of gourmet foods and specialty dishes preferred. Contact Information Contact Person: Ms. Nop Rotana, Ms. Chhom Darath Phone: 016 926 789 /070 981 225 Email: rotana@aristocrat-rh.com, darath@aristocrat-rh.com