Head Chef

Contribute to menu and recipe development; Test and standardize recipes, portions and presentation; Ensure the menu is authentic, commercially viable and practical; Support kitchen layout, equipment and ingredient sourcing; Manage food costing, inventory, hygiene and quality control; Recruit, train and lead the kitchen team; Prepare and lead the kitchen through pre-opening and daily operations; Maintain consistent food quality and service efficiency.

Minimum five years of professional kitchen experience; Previous experience as Head Chef, Sous Chef or in a similar leadership role; Strong knowledge of Vietnamese cuisine, ingredients and cooking techniques; Experience in a reputable Vietnamese restaurant or restaurant group; Good understanding of food costing, inventory and waste management; Strong leadership and training capabilities; Pre-opening experience would be an advantage; Able to work full-time in Phnom Penh; Khmer or Vietnamese language ability is preferred; English is an advantage.

Compensation and relocation support, where applicable, will be discussed according to experience.