Carreo International

Job Description

REPORTING TO: HEAD CHEF
DEPARTMENT: F&B
CLASSIFICATION: KITCHEN

Ability to communicate, read, write, and analyze in a clear and precise manner.
Prepare, cook, and present high-quality dishes within the specific section.
Adhere to the restaurant menu and follow food health and safety procedures.
Assist the Head Chef & Sous Chef in creating menu items, recipes, and developing dishes.
Previous experience in a team environment and knowledge of various cooking methods preferred.
Manage & train Cooks and Commis Chefs, oversee kitchen maintenance, and enforce food safety.

Set up, clean, and organize workstations.
Prepare menus, specials, record wastage, and complete all checklists.
Ensure food items are always available and stocked at par levels.
Assist other cooks in food preparation and maintain presentation and quality.
Enforce HACCP and food safety guidelines, maintaining strict health & hygiene standards.
Follow the guidance of the Head Chef or Sous Chef and contribute to process optimization.
Place orders in a timely manner and liaise with vendors and suppliers.
Ensure kitchen productivity while maintaining food quality.
Manage kitchen operations in the absence of the Head Chef or Sous Chef.
Report all maintenance and food-related issues.

Able to work in a fast-paced environment.
Strong multitasking, prioritization, and time management skills.
Knowledge of food preparation techniques, cooking methods, and safety protocols.
Self-motivated and able to work independently or as part of a team.
Ability to memorize complex or multiple orders quickly.
Minimum of 3 years experience in a Chef De Partie role or higher.
Willingness to work early mornings, nights, and weekends.
Physically able to stand and move for long hours and lift up to 10 kg.
Must pass a background check.
Ability to read, comprehend, and follow recipes.
High school diploma or equivalent.