Position Details
Position Summary:
The Head Chef will supervise a team of four Assistant Chefs, ensure high food quality, manage kitchen operations efficiently, develop menus, control food costs, and maintain food safety standards. The ideal candidate should have strong leadership skills, purchasing knowledge, and experience preparing both Khmer and European cuisine.
Position Category:
Chef / Kitchen staff
Position Level:
Head of Department
Industry:
Hospitality, Hotel & Restaurant
Working Conditions
Working Time:
1:30 PM – 10:30 PM (1-hour break)
Working Days:
Shift system with 4 rest days per month.
Job Requirements
Job Description:
-Lead, supervise, and manage a team of four Assistant Chefs to ensure smooth daily kitchen operations.
-Plan, prepare, and oversee the production of high-quality Khmer and European dishes.
-Develop new menu items and seasonal promotions based on market trends and guest preferences.
-Ensure consistency in food quality, taste, presentation, and portion control.
-Source and purchase quality food ingredients and kitchen supplies while maintaining good relationships with suppliers.
-Monitor inventory levels and implement proper stock management –
-Calculate recipe costs, determine menu pricing, and maintain target food cost and profit margins.
-Analyze food costs and recommend appropriate selling prices to maximize restaurant profitability.
-Ensure compliance with food hygiene, sanitation, and kitchen safety standards.
-Oversee the maintenance and proper use of kitchen equipment.
-Develop new menu items and seasonal promotions based on market trends and guest preferences.
-Ensure consistency in food quality, taste, presentation, and portion control.
-Source and purchase quality food ingredients and kitchen supplies while maintaining good relationships with suppliers.
-Monitor inventory levels and implement proper stock management –
-Calculate recipe costs, determine menu pricing, and maintain target food cost and profit margins.
-Analyze food costs and recommend appropriate selling prices to maximize restaurant profitability.
-Ensure compliance with food hygiene, sanitation, and kitchen safety standards.
-Oversee the maintenance and proper use of kitchen equipment.
Required Skills:
-Male
-Age up to 35 years old
-Minimum 2–3 years of Chef experience in a hotel, restaurant, or F&B establishment.
-Strong experience preparing both Khmer and European cuisine.
-Proven experience leading and supervising a kitchen team.
-Knowledge of food purchasing, supplier sourcing, inventory management, and kitchen operations.
-Strong understanding of food costing, menu engineering, and pricing strategies.
-Good leadership, communication, and organizational skills.
-Able to communicate in English.
-Minimum 2–3 years of Chef experience in a hotel, restaurant, or F&B establishment.
-Strong experience preparing both Khmer and European cuisine.
-Proven experience leading and supervising a kitchen team.
-Knowledge of food purchasing, supplier sourcing, inventory management, and kitchen operations.
-Strong understanding of food costing, menu engineering, and pricing strategies.
-Good leadership, communication, and organizational skills.
-Able to communicate in English.
Language Requirements:
Good English
Benefits
Benefits & Allowances:
-NSSF
-18 days of annual leave
-Meal allowance: USD 3 per day
-Cambodian public holidays in accordance with the Labor Law
-Meal allowance: USD 3 per day
-Cambodian public holidays in accordance with the Labor Law
Additional Notes
Note:
Shortlisted candidates may be required to complete a practical cooking test as part of the interview process.
Job ID: R&F-260715-06