JOB TITLE: Chef/cook

REPORTS TO: Operations Manager

COOK PURPOSE: The hotel cook is responsible for training and managing kitchen personnel and supervising and coordinating all related culinary activities. He/she has to estimate food consumption and requirements or purchase food and also select and develop recipes. He/she will work with the Operations Manager to coordinate any food tasks.

MAIN JOB DUTIES and RESPONSIBILITIES

– Prepare food for guests/customers
– Weigh, measure, mix and prep ingredients according to recipes
– Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients
– Check food and ingredients for freshness
– Arrange and garnish dishes
– Maintain accurate food inventories
– Properly store food items at appropriate temperatures
– Ensure that the kitchen area, equipment and utensils are cleaned
– Help lead and inspire our kitchen staff with the Operations Manager
– Estimate expected food consumption and organizes preparation
– Keeps records and accounts of food purchases
– Alters dishes based on consumer suggestions or requirements

SKILLS and QUALIFICATIONS

– Work well under pressure and within the time limit
– Thorough experience with hot and cold food preparation
– Able to read and follow standardized recipes
– Good working knowledge of accepted sanitation standards and health codes
– Ability to use slicers, mixers, grinders, food processors, etc.
– Able to handle work as part of a team in a fast-paced environment

EMPLOYMENT STATUS: Full-time

EDUCATION REQUIREMENTS: High school diploma or equivalent; Prior experience in related food and beverage service and food preparation positions.

JOB LOCATION: Phnom Penh, Cambodia (close to Phnom Penh International Airport)

SALARY: Negotiable, from $250+/month depending on experience