Siem Reap Province: From 11 to 16 September 2026, with the kind authorization of H.E. HUOT Hak, Minister of Tourism, and under the further guidance of Dr. Choub Ratana, Director of Tourism Professional Training Department and Chair of the Secretariat of the HoKa Project Management Committee, Mr. Sokun Povneath, an official of the Tourism Professional Training Department, successfully completed the Business-Based Professional Internship Program in the Culinary Department at PARK HYATT SIEM REAP, Siem Reap Province.
During the internship, Mr. Sokun Povneath gained practical knowledge and experience in the organizational structure and operational systems of the Culinary Department, workplace and kitchen equipment organization, raw material preparation and inspection, mise en place, culinary techniques, food preparation and presentation, as well as the implementation of hygiene and food safety practices in accordance with Standard Operating Procedures (SOPs).
In particular, he strengthened his knowledge of food safety management in accordance with internationally recognized standards, with a focus on risk control throughout the entire food-handling process—from the receipt of raw materials, quality and temperature inspection, storage, preparation, and cooking to the final service to guests.
In addition, he studied inventory management based on the FIFO/FEFO principles, proper labeling and identification of raw materials, the segregation of raw and cooked food, waste management, cleaning and sanitization of equipment and work surfaces, as well as the maintenance of relevant documentation and records, which are essential components of quality assurance and food safety management.
Upon completion of the program, the knowledge and practical experience gained through workplace-based learning will contribute to his professional duties, particularly in strengthening and advancing culinary skills training by integrating theoretical knowledge with practical application and internationally recognized food safety principles. The acquired knowledge and new experiences can also be shared with officials, trainees, and tourism professionals to further enhance their professional competencies.
This professional internship represents an important component of efforts to strengthen the capacity of officials and develop human resources in the tourism sector through exposure to real-world working environments, the practical application of Standard Operating Procedures, and a strong emphasis on quality and food safety. It thereby contributes to improving service quality and professional competencies within Cambodia’s tourism and hospitality sector.
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