Smiling Gecko Cambodia

Sous Chef

HospitalityPosted 2 w ago

Location

Kampong Chhnang Province

Job Type

FULLTIME

Work Mode

On-site

Industry

Hospitality / Hotel

Languages

English, Khmer

Description

Assist Executive culinary leadership in supervising daily line operations across all outlets and banquet facilities.
Oversee 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.
Lead and motivate line cooks, commis chefs, and kitchen stewards during daily service to ensure smooth flow.
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 team, kitchen discipline, and a positive 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.
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.
Monitor food costs, portion control, and waste reduction to meet the hotel’s profitability targets.
Collaborate with service staff and restaurant managers during service to handle immediate guest reports or fine dining.

Requirements

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.
Ability to stand for long shifts in hot environments and rotating shifts (weekends, holidays, split shifts).

Required Skills

farm-to-table cuisinescratch cookingclassical techniquesauthentic Cambodian/Asian flavorsrun the passmanage line servicetrain and mentor line cooks and commis chefsportioningyield managementdaily stock rotationwaste reductionHACCPhealth and sanitation standardsCulinary Arts diplomatrade certification

Schedule & Flexibility

Schedule:shift

Weekend work:Required

About Smiling Gecko Cambodia

Company page Visit Website

Smiling Gecko Cambodia (SGC) was officially registered in 2014 as a local non-profit NGO in Cambodia. It provides direct aid in the form of finance and other support to the needy in Cambodia, sponsoring projects that are sustainable both from an ecological and economic standpoint.

Industry

Hospitality / Hotel

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Description

Assist Executive culinary leadership in supervising daily line operations across all outlets and banquet facilities.
Oversee 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.
Lead and motivate line cooks, commis chefs, and kitchen stewards during daily service to ensure smooth flow.
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 team, kitchen discipline, and a positive 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.
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.
Monitor food costs, portion control, and waste reduction to meet the hotel’s profitability targets.
Collaborate with service staff and restaurant managers during service to handle immediate guest reports or fine dining.

Requirements

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.
Ability to stand for long shifts in hot environments and rotating shifts (weekends, holidays, split shifts).