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HEAD and SOUS CHEFs / Chef De Partie & Commis Chef


Long Set Resort, Koh Rong   


Private Limited Company





Preah Sihanouk



Full Time

Year of Exp.















Preah Sihanouk;

Publish Date


Closing Date


Job Description

  ** Head and Sous Chefs:
Prepare, cook and present food to the high standards required by the Owners and Management Team
• Supervise and instruct cooks and other workers in the preparation, cooking and presentation of food
• Check the quality of food products to ensure that standards are met
• Arrange production schedules and staff requirements necessary to ensure timely preparation of food
• Demonstrate new cooking techniques and equipment to staff
• Collaborate with the Owners and the Management Team to plan and develop recipes and menus.
• Estimate amounts and costs of required supplies of food and beverages
• Order and maintain inventory of food and beverages needed to ensure optimum sales
• Liaise with sales representatives in order to negotiate prices and order supplies
• Inspect supplies, equipment and work areas for cleanliness and functionality every day.
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Liaise with the Management Team re new kitchen equipment purchases and repairs.
• Package food for takeaway orders, as required
• Replenish food in 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

** Chef De Partie:
- Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
- Actively participates in training of culinary skills to junior staff and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keeps work station clean and organized including fridge’s/freezers, counter tops and stove tops
- Ensures that station opening and closing procedures are carried out to standard
- Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
- Operate all kitchen equipment and conduct themselves with safety in mind at all times
- Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
- Report any and all deficiencies in kitchen equipment functionality and quality of food in a timely fashion
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
- Adhere to all environmental policies and programs as required
- Other reasonable duties as assigned

Commis Chef:
- To assist the Senior Chef on duty with storage,
- Preparation and cooking of all food items
- To assist and monitor food stocks and stock movement.
- To ensure minimum kitchen wastage.
- To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
- To ensure stock is controlled and rotated. Accept and store deliveries
- To ensure that mis en place is completed in your section.
- To report any maintenance issues to the Head Chef immediately.
- To comply with the conditions of the food hygiene policies.
- Chef de partie

Job Requirements


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Contact Information

Contact Person

Frank Sochea


015 999 283/ 086 796 666




Koh Rong Island, Sihanouk Ville

Company Profile

Service hot line :

023 969 088 / 023 91 90 86 / 023 91 90 87 / 02391 90 89

Operating Hours : Mon-Fri (8:00 am to 5:30 pm)

Email :

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