Sous Chef
Position Circumstances
- Career Category: Catering, Hotel/Restaurant
- Schedule:Full-time
- Salary: Negotiable
REPORT TO : Culinary Director
FUNCTION : Farmhouse Resort & Spa
LOCATION : Kampong Chhnang Province
SALARY : Competitive
Duties & Responsibilities:
- Culinary Operations
- Assist Executive culinary leadership in supervisoring daily line operations across all outlets and banquet facilities.
- Overee food preparation and cooking to ensure consistent quality, taste, and presentation standards.
- Plan, develop, and execute menus for à la carte, fine dining, chef’s table, and special events.
- Support the implementation of new recipes, techniques, and plating concepts to enhance the guest experience.
- Conduct regular tasting sessions and ensure quality control for all dishes served.
- Leadership & Team Management
- Lead and motivate line cooks, commis chefs, and kitchen stewards during daily service to ensure smooth workflow.
- Supervise, train, and coach junior kitchen staff on station setup, knife skills, cooking techniques, and plating standards.
- Assist in shift planning, daily station assignments and task delegation to ensure smooth kitchen operations.
- Promote teamwork, kitchen discipline, and a positive work culture in line with the hotel’s values.
- Step in to lead the kitchen in the absence of the Executive Chef or Executive Sous Chef.
- Menu Planning & Innovation
- Provide practical input and feedback to senior culinary leadership to design creative and seasonal menus for à la carte, fine dining, and special functions.
- Stay updated on global culinary trends and adapt them to suit the hotel’s concept and customers.
- Maintain consistent menu quality while balancing creativity, cost control, and guest preferences.
- Cost Control & Inventory Management
- Monitor food costs, portion control, and waste reduction to meet the hotel’s profitability targets.
- Participate in inventory cournts, ordering, and stock rotation to ensure freshness and minimize loss.
- Report stock shortages or quality issues with incoming supplier goods to senior culinary leadership and purchasing teams.
- Hygiene, Safety & Compliance
- Ensure full compliance with food safety, sanitation, and hygiene regulations (HACCP standards).
- Conduct regular kitchen inspections and enforce cleanliness, safety, and maintenance standards.
- Ensure staff adherence to health and safety protocols, including proper uniform and grooming standards.
- Guest Experience & Quality Assurance
- Ensure food timing and qualifty match guest expectation through consistent food quality and service.
- Collaborate with service staff and restaurant managers during service to handle immediate guest requests or dietary requirements.
- Assist in executing chef’s table experiences, private dining events, and culinary presentations.
- Administrative Duties
- Assist the Executive Sous Chef in preparing reports, budgeting, and forecasting for kitchen operations.
- Participate in recruitment, appraisals, and performance evaluations of culinary staff.
- Maintain documentation of recipes, standard operating procedures (SOPs), and training manuals.
Benefits:
- Seniority
- Accommodation
- Food
- Insurance
- And other attractive benefits.
Expected Profile of Candidates
Work History:
- Working experience in high-end kitchens for 3 to 5 years
- Senior Chef de Partie or Junior/Sous Chef in resorts or fine dining for 2 years
Skills & Knowledge:
General & Technical Skills
- 3–5 years of working experience in high-end kitchens, including 2+ years as Senior Chef de Partie or Junior/Sous Chef in resorts or fine dining.
- Strong background in farm-to-table cuisine, scratch cooking, classical techniques, and authentic Cambodian/Asian flavors.
- Proven ability to run the pass, manage line service, and train/mentor line cooks and commis chefs.
- Practical knowledge of portioning, yield management, daily stock rotation, and waste reduction.
- Certified in HACCP or local health and sanitation standards with strict enforcement on the line.
- Culinary Arts diploma, trade certification, or equivalent practical apprenticeship.
Soft Skills
- Ability to stand for long shifts in hot environments and work rotating schedules (weekends, holidays, split shifts).
