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Head Chef/ Sous Chef / Restaurant Manager [04/08/2010]

Angkor Mondial Restaurant

Description
Angkor Mondial is a comfortable, air-conditioned restaurant in one of the best locations in Siem Reap (next to Wat Bo Bridge on the Siem Reap River). The 3-story restaurant is very modern in style. There is a beautiful, terraced garden around the ground-floor.
Breakfast: Traditional Khmer Breakfasts (a wide range of rice and noodle soups, rice with pork etc) plus Chinese and European breakfasts.
Lunch: Khmer, Chinese and Western food from a set menu or à la carte.
Dinner: International Buffet, set menu and à la carte meals including a traditional Khmer dance display with place settings for 300 people.

1st and 2nd Floors:
Spacious function room (holds up to 100 tables) large enough to host birthdays and wedding parties and similar events and celebrations.
Large, air-conditioned conference hall with room for 500 delegates.

We are looking for enthusiastic people to join our dynamic team as bellow:

1. Head Chef (one position)
2. Sous Chef (one position)
3. Restaurant Manager (one position)

Category
Head Chef , Sous Chef , Restaurant Manager

Location
Siem Reap, Phnom Penh

Schedule
Full-time

Duties
Head Chef
- Supervise & ensure that all sections are ready for service on time
- Ensure that all culinary standards in all sections, Ala Cart, buffet and functions. Maintain high levels of cleanness at all time in the kitchen.
- Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately
- Check daily all storage areas & keep the orders to par or accordance or the volume of business.
- Ensure care & orderly handling of all food production, and maintain the standard
- Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage
- Ensure that the food cost & other controllable are on budget
- Create new & different new recipes. Rotation Ala carte, buffet and function menu
- Coach & maximize employee moral & productivity, and punctuality
- Train the culinary employees in all sections of kitchen in the skills necessary for them to perform their function to the highest possible standards
- Ensure that all employees provide a courteous & professional service at all times
- Build of an efficient team of Employees by taking an active interest in their welfare, safety & development
- Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained as stated in Departmental
Sous Chef
- Supervise & ensure that all sections are ready for service on time
- Ensure that all culinary standards in all sections, Ala Cart, buffet and functions. Maintain high levels of cleanness at all time in the kitchen
- Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately
- Check daily all storage areas & keep the orders to par or accordance to the volume of business
- Ensure care & orderly handling of all food production, and maintain the standard
- Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage
- Ensure that the food cost & other controllable are on budget
- Create new & different new recipes. Rotation Ala carte, buffet and function menu
- Coach & maximize employee moral & productivity, and punctuality
- Train the culinary employees in all sections of kitchen in the skills necessary for them to perform their function to the highest possible standards
- Ensure that all employees provide a courteous & professional service at all times
- Build of an efficient team of Employees by taking an active interest in their welfare, safety & development
- Supervise the Employees within the department, ensuring that the correct standards & methods of service are maintained as stated in Departmental
Requirements
Head Chef
- Minimum six years experience in similar concept kitchen
- Experienced in high volume kitchen operations including stock management
- Sound knowledge of operational controls, budgeting, forecasting, menu creating
- Excellent food cost controls and the ability to continually raise standards
- Strong commercial & profit orientation
Sous Chef
- Minimum six years experience in similar concept kitchen
- Experienced in high volume kitchen operations including stock management
- Sound knowledge of operational controls, budgeting, forecasting, menu creating
- Excellent food cost controls and the ability to continually raise standards
- Strong commercial & profit orientation
Restaurant Manager
- Responsibilities, hard working
- Graduated from university in field of management
- At lease have 3 years experience relate with this skill
- Can use Microsoft word, excel, power point Internet & Email is a must
- Can speak Cambodian, Chinese and English fluently
- Honest and willing to work under pressure
Application Information
Interested candidates should submit CV and cover letter to Nest Angkor Café Bar using the contact details below.

Closing Date
4-Sep-2010

Contact Details
Name: Ms. Phoy Makara

Phone :  077 565 762

Email:  admin@nestangkor.com

Location:
Siem Reap

Company:
Angkor Mondial Restaurant

Company Description:
[n/a]

Company Website:
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