Cook

The Brasserie is an award-winning fine dining restaurant in Grand Cayman, known for its farm-to-table cuisine. Adjacent to the restaurant are a bistro-style market, coffee shop, juice bar, and open-air BBQ grill.

We are seeking an experienced candidate to join our diverse and expanding team in the following position:

Cook

2 Vacancies

The Cook will support the Sous Chef, and Chef’s in a busy kitchen. You are responsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques. The Cook is responsible for taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Duties and responsibilities may include but not limited to:

Plan and execute menus in collaboration with other colleagues

Prepare and ensure that all dishes are being prepared to the correct recipe, quantity and on time

Give attention to the productivity of the kitchen such as speed and food quality

Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Suggest new ways of presentation of dishes

Anticipate and communicate any shortages promptly to the sous chef, senior sous chef or head chef

Ensure that all stocks are kept in top conditions

Place orders in a timely manner to ensure adequacy of supplies and ingredient available on a daily basis

Follow the directions of the sous chef, senior sous chef and head chef

Ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction, quality, operating and food costs on an ongoing basis remain high.

Operate and maintain all department equipment and reporting malfunctioning

Check periodically expiry dates and proper storage of food items in the section

Ensure adherence to all relevant health, safety and hygiene standards

Follow good preservation standards for the proper handling of all food products at the right temperature

Ensure effective communication between staff by maintaining a secure and friendly environment

Establishing and maintaining effective inter-departmental working relationships

To serve customers in a pleasant and professional manner

Learn about all menu items and daily specials to present to customers

Ensure that your workspace, equipment and utensils are always cleaned

Uphold the company’s importance on cleanliness to its standards

Maintain an immaculate personal presentation and uniforms at all times

Work organized and effectively manage your workspace

Provide feedback and report issues as they arise

Work and display a “can do” attitude approach at all times

Other related duties as may be assigned to you from time to time as required by management

Applicant must have:

A minimum 5 experience in a Chef de Partie role in a fine dining establishment

Excellent use of various cooking methods, ingredients, equipment, tools and processes

Knowledge of best and latest cooking practices

Culinary school diploma

Ability to speak, write and comprehend English is a must

Be comfortable in an extremely fast-paced and high-volume environment

Ability to work under pressure and maintain calmness and professionalism

Excellent Customer Service and Interpersonal skills

Have excellent time management skills and the ability to prioritize tasks

Ability to work alone and in a multicultural team environment

Be energetic, enthusiastic, willing and adaptable

Be available to work split shifts from 6:30am weekdays

Ability to work weekends and public holidays if required

Ability to stand for extended periods and lift min 50lbs