Cook

The Cook works closely with the Canteen Supervisors and School Sous Chef to deliver an exceptional service and food experience, whilst adhering to the food regulations and requirements. The School Cook will report directly into the School Sous Chef

Responsibilities

Food Excellence and Quality

• Prepare, cook and present delicious, healthy and nutritious meals to students.
• Ensure meals are provided on time and that adequate quantities are available.
• Ensure the menu adheres to The Cayman Island Public School Standards for Food Provision whilst appealing to students and school staff.
• Follow standardized recipes and menus correctly.
• Assist the YUM School Manager in creating monthly menu development for all schools.
• Keep abreast of culinary and healthy diet trends and incorporate these into the menu.
• Label, sign and ensure proper rotation of all products to maintain freshness and eliminate spoilage.
• Escalate any day-to-day food related queries or matters to the School Sous Chef

Inventory and Costs

• Develop and cost recipes and ensure that the portions control is observed.
• Control food cost and minimize food waste.
• Order food supplies.
• Ensure all menus and orders are approved by the School Sous Chef
• Deal with suppliers and check that the correct order has been delivered at the quoted prices.

Health and Safety

• Maintain kitchen and equipment. Notify the Canteen Supervisor immediately regarding faulty equipment.
• Keep the work area clean and use the correct utensils and kitchen equipment.
• Ensure all utensils, cookware, dishes, cups and glassware are clean and hygienic.
• Keep equipment, fridges, ovens, work surfaces and floors clean and hygienic.
• Remove the garbage in a timely manner and ensure nothing is lying around.
• Help to maintain the kitchen and cleaning supplies inventory.
• Maintain high standards of hygiene and sanitation, whilst complying with Department of Environmental Health requirements.
• Adhere to MEP’s school uniform policy e.g the right clothing, jewelry, personal hygiene, hair and nails.

Key Qualifications and Skills

• Bachelor’s Degree in a related field or Level 2 Diploma in Professional Cookery or Certificate/Diploma in Hospitality or Hospitality Supervision, or certificate in Professional Cookery.
• Relevant managing food safety and/or catering health and safety qualification.
• Proven experience as a passionate Chef in a high-volume establishment, with a track record of operational excellence.
• Be able to work as part of a team with a positive attitude.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively across departments.
• A solid understanding of culinary principles, food trends as well as an ability to innovate and create.
• Proven experience in working with budgets with the ability to analyze financial data.
• Exceptional organizational, multitasking and time management skills.
• Ability to be flexible and work to deadlines under pressure, whilst remaining calm.

Required Certifications

• CI DEH Food Handler’s Basic Hygiene Class (1/2-day class required every 3 years)
• CI MOE Child Safety Workshop (online training required every 3 years)
• CI MOE Darkness to Light training (online training required every 3 years)
• Protecting God Children Workshop (ST Ignatius only)

Other requirements

• Applicants must have a no-convictions police record.
• Valid Cayman Driver’s Licence.
• Qualified Caymanians and PR Holder are strongly encouraged to apply and will receive priority for consideration.