Join our team in Grand Cayman as a Sous Chef (Banquets) and experience life and work in one of the Caribbean’s most beautiful destinations. Whether at Kimpton Seafire or Hotel Indigo, part of the IHG family, you’ll be part of a world-class hospitality environment that values excellence, teamwork, and personal growth. In addition to a competitive wage and an unforgettable setting, you’ll enjoy a strong benefits package designed to support your relocation and success from day one.
Some of your responsibilities include:
- Ensure consistent food preparation and the highest caliber of food presentation, taking
- advantage of all opportunities to improve upon both, and ensuring communication to the
- Executive Sous Chef.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including
- Refrigerators and storerooms and that food products are rotated to ensure high standards
- of freshness, Ensuring refrigerators and storerooms are organized and maintained in the
- various kitchen areas on a daily basis and that all food products are stored in accordance
- with health regulations.
- Supervise and participate in the production and presentation of all food products to
- maintain the best quality food style possible.
- Aids in the transportation of all food products, to be sure it is arranged and presented up
- to the standards set by the Executive Sous Chef and Chef Du Cuisine.
- Provide ongoing input for menus, creating, developing, and recommending recipes, for
- the use of other staff, to create a consistent and quality food product.
- Aid the Executive Sous Chef / Chef Du Cuisine, in ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.
- Conduct yourself as the Chef Du Cuisine would in their absence.
- Assist and coach in the organization of other staff to reduce the workload or meet the
- deadlines of the department.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high
- standards of freshness, minimizing waste and maximizing quality.
- Aid the Executive Sous Chef and Chef Du Cuisine in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
- Ensure that the morale of the kitchen staff is maintained by practicing positive strategies
