Head Chef

Working time will be provided in the day of interview

Requires a minimum of 5+ years of progressive culinary experience, with a proven history working in a head chef or senior sous chef capacity inside upscale hotels, international lounges, or high-standard restaurants

High-level mastery of standard Western and Asian cuisines, food styling, and advanced visual presentation

Strong expertise in kitchen operations management, including budget controls, inventory forecasting, and Cost of Goods Sold (COGS) tracking

Deep knowledge of food safety, hygiene regulations, and hazard control standards

Decisive kitchen leadership, high stress tolerance during peak restaurant or room service hours, and an excellent problem-solving mindset

Good professional command of spoken English to handle diverse international guest requests and manage menu modifications smoothly

Highly competitive base pay aligned with premium hospitality standards in Phnom Penh, open to direct negotiation during screening

Complete coverage under the National Social Security Fund (NSSF) for healthcare and workplace safety

Compliance with Cambodian Labor Law, including standard paid public holidays, sick leave, and paid annual leave allotments

Access to state-of-the-art kitchen facilities and structured growth pathways within a premium hospitality group