Sous Chef

Farmhouse Resort & Spa is located in the countryside about 65 km north of Phnom Penh, surrounded by paddy fields and rolling hills. The Farmhouse Resort & Spa has 34 tastefully furnished rooms and suites spread over 17 bungalows in a classic Khmer style and more contemporary. The resort features multiple dining options from the main Farmhouse Restaurant serving breakfast, lunch, and dinner, over a very relaxing pool lounge bar to the dining extravaganza of “Restaurant Un” and the even more exclusive “Chef’s Table” situated at the founder’s private bungalow. The Sanctuary Spa with treatment rooms in 8 free-standing buildings, its pool, and the adjoining Sanctuary Café. The Spa menu is extensive and ranges from classic massages and couple massages to treatments with sauna or whirlpool use. In addition, the spa has a fully equipped gym as well as a small and two large yoga shalas.

We are now looking for qualified candidate to fulfill the position below:

Announcement Positions

• Environment: Hospitality / Hotel
• Languages: English, Khmer
• Location: Kampong Chhnang Province

• Career Category: Catering, Hotel/Restaurant
• Schedule:Full-time
• Salary: Negotiable

REPORT TO : Culinary Director

FUNCTION : Farmhouse Resort & Spa

LOCATION : Kampong Chhnang Province

SALARY : Competitive

• 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.

• Seniority
• Accommodation
• Food
• Insurance
• And other attractive benefits.

• 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

• 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.

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

How to Apply

If you are interested, please submit your CV & Cover Letter with your SALARY EXPECTATION to detail information below:

• The subject of the email shall be Sous Chef
• To Email, Office address and contact number that provided in the contact details.

Note! Only short-listed candidates will be contacted for interview.

REPORT TO : Culinary Director

FUNCTION : Farmhouse Resort & Spa

LOCATION : Kampong Chhnang Province

SALARY : Competitive

• 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.

• Seniority
• Accommodation
• Food
• Insurance
• And other attractive benefits.

• 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

• 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.

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

How to Apply

If you are interested, please submit your CV & Cover Letter with your SALARY EXPECTATION to detail information below:

• The subject of the email shall be Sous Chef
• To Email, Office address and contact number that provided in the contact details.

Note! Only short-listed candidates will be contacted for interview.

• Srae Sar, Tbaeng Khpos Commune, Sameakki Mean Chey District, Kampong Chhnang Province, Cambodia

• Smiling Gecko Cambodia (SGC)

• […]

• TO: [email protected]

• www.smilinggecko.ch/en/