Cashier

Welcome to a workplace where everyone passionately believes in one purpose!

Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.

With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.

At GCG , we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.

Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.

1 . To make preparations for the start of the shift.

• •Float is collected from GCG Catering and signed off accordingly.
• •Float is checked and arranged in the Cash Register prior to the start of the shift.
• •To ensure that there is an adequate amount of stock at the beginning of the shift.
• •The stock for all stations is rotated to ensure FIFO system is working.
• •Work area is sanitized
• •Prep, cooking, and service tools are in place.
• •Production guides are posted for each station.
• •Food Station and juice dispensers are set up correctly and are turned on with temperatures being set correctly.
• •Correspond and make a record of ordered food. All food surface areas are cleaned and sanitized.
• •Check the opening stock of boxes and assemble them for the day’s supply.
• •Each station and service line are stocked accordingly.
• •The stock for all stations is rotated to ensure the FIFO system is working.
• •Wash, rinse and sanitize tools, pans, food surfaces, chutes, cutting boards, and work surfaces for all stations.
• •Ensure the menu board is written up for the day

2. To receive payment for all sales transactions at MSJMC or any other similar establishment.

• •All customer transactions are accurately recorded in the cash register and customers are advised of their total bill.
• •Payment is accepted in cash and other forms of payment and is recorded in the cash register and receipts are issued.
• •Accurate change is provided at all times to the customer.
• •All foreign currency received is entered into the cash register as tendered.
• •All remaining stock is recorded and handed over to the employee taking over the next shift.
• •All monies received are reconciled at the end of the shift, are recorded by the Supervisor, and the float is returned to the safe for security.
• •The cash register is locked whenever it is left unattended.

3. To provide prompt and courteous service to all customers.

• •All customers are greeted according to established standards.
• •All food supplied to customers is appropriately heated or chilled, as required. There is a high level of customer satisfaction always.
• •Any customer dissatisfaction, complaints, or needs are relayed to the Supervisor immediately or before the end of the shift.
• •Customer complaints are effectively resolved to the satisfaction of the customer and those which you are unable to resolve are directed to the Supervisor or Manager.
• •Personal appearance and hygiene are in keeping with the standards and regulations.

4. To close operations at the end of the shift.

• •All equipment is turned off, cleaned, and sanitized accordingly.
• •All counters, service lines, sinks, and food contact surfaces are washed, rinsed, and sanitized.
• •Leftover stock is accounted for and reconciled, weighed and placed in the designated containers, covered, dated and returned to the main kitchen for disposal.
• •Ingredient bins and stations are restocked and rotated according to FIFO.

5. To ensure all HACCP procedures are followed.

• •Temperatures of perishable foods are taken and documented on the appropriate log.
• •Meals are handled in accordance with food safety guidelines to ensure all food items are kept out of the danger zone

Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!