Prepare, cook, and present meals according to approved menus, recipes, portion sizes, and production schedules.
Ensure all meals are prepared in accordance with patients’ dietary, nutritional, and allergen requirements.
Take responsibility for the efficient operation of an assigned kitchen section, such as hot kitchen, cold kitchen, pastry, or other designated areas.
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Asisst senior level chefs with the preparation of meals. Besides, assist to cook and present food for serving, and uphold health and safety standards in the kitchen.
To ensure precise, safe and efficient packaging processes while maintaining quality and supporting production goals.
Efficiently packing products, selecting appropriate packaging materials, ensuring accurate labeling, and verifying product quality to ensure secure and accurate shipments.
Ensuring that products are securely and accurately packaged, inspecting packaging materials for defects, verifying labeling and documentation, and maintaining compliance with quality standards to prevent damage and ensure safe delivery.
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The Brasserie in Grand Cayman is seeking an experienced Sous Chef to join its award-winning, farm-to-table kitchen. You will help lead menu planning, inventory control, and staff supervision in a fast-paced environment.
Responsibilities include supervising cooks, ensuring quality, maintaining safety and hygiene standards, scheduling shifts, and delivering outstanding guest service with a professional, can-do attitude.
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
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