Cook

Join the team at Mise en Place, a culinary company known for our exceptional food, innovation, and excellence across events, cafés, and catering services and more! We are looking for a passionate and enthusiastic cook who thrives in a fast-paced kitchen? You could be catering events one day and fueling corporate cafés the next.

In this hands-on role, you’ll help create and execute food for a range of services— from corporate catering to private events and our Barista cafés. You’ll be part of a collaborative team dedicated to food excellence, consistency, and innovation.

Responsibilities

Food Production & Service Prep

• Prepare and cook a variety of food items for catered events, corporate clients, and café service for example, hot meals, cold platters, breakfast and lunch boxes, baked goods, snacks, and salads.
• Follow prep sheets, event briefs, and daily Barista menus to ensure the right items are produced in the correct quantities and to a consistent standard.
• Follow standardized recipes and ensure food quality, appearance, and portioning.
• Package food appropriately for delivery or Barista display, ensuring temperature, presentation, and labelling standards are met.
• Assist the Manager and Sous Chef/Exec Chef in monthly menu planning and recipe development.
• Stay informed on culinary trends and nutritional best practices, incorporating them into dishes.
• Ensure the kitchen and preparation stations are properly stocked and set up for service.
• Complete thorough daily prep work to support smooth and timely food production the following day.
• Communicate any missing ingredients or prep needs in advance to ensure readiness and avoid delays.

Catering & Events Support

• Ensure catering orders are ready on time for dispatch and correctly labelled for service teams or delivery drivers.
• Assist with special event prep including canapés, plated courses, or large-scale buffets.
• Support on-site catering setups if required.

Barista

• Liaise with managers to understand daily needs, specials, and customer feedback.
• Prepare seasonal menu items and contribute to new ideas for breakfast, brunch, and lunch offerings served in cafés.
• Ensure all Barista orders are prioritized for morning dispatch to meet service deadlines.

Inventory, Ordering & Cost Control

• Maintain accurate records of ingredients needed and submit daily prep and ordering lists in a timely manner.
• Assist in managing food inventory and ensure proper product rotation and labeling (FIFO).
• Control food costs by minimizing waste and ensuring portion control.
• Check deliveries for accuracy, quantity, and quality; escalate any discrepancies.
• Ensure all menu items and food orders are approved by the Sous Chef/Exec Chef.
• Maintain a clean and organized workstation, and participate in daily and deep-clean routines.
• Follow food safety procedures (including temperature logs and allergen control) in line with HACCP and local health regulations.

Health, Safety & Cleanliness

• Ensure all kitchenware, equipment, and utensils are clean, sanitized, and safely stored.
• Regularly clean and sanitize work areas, including sweeping, mopping, and wiping surfaces.
• Empty kitchen bins regularly and dispose of waste in a timely and hygienic manner.
• Participate in a weekly deep clean of the kitchen and storage areas to maintain high cleanliness standards.
• Wear proper uniform, including hats, gloves, and maintain high standards of personal hygiene.
• Ensure sanitation solutions and food storage practices meet company codes at all times.

Teamwork & Communication

• Work collaboratively with kitchen staff, Barista leads, and the events team to ensure smooth daily operations.
• Communicate effectively during busy service times and be adaptable when schedules or priorities shift.
• Report any issues related to equipment, food quality, or prep timelines to the Sous Chef/Executive Chef.

Qualifications and Skills Required

• Bachelor’s Degree in a relevant field or Level 2 Diploma in Professional Cookery, Certificate/Diploma in Hospitality or Hospitality Supervision, or equivalent qualification in Professional Cookery.
• Proven experience as a passionate Chef in a high-volume or institutional kitchen, with a strong track record of operational excellence.
• Solid understanding of culinary principles, nutrition, and food trends, with the ability to adapt and innovate.
• Excellent understanding of various cooking methods, procedures, and portion control.
• Competence in maintaining food quality, consistency, and presentation.
• Experience working within budget constraints and analyzing financial data related to food cost and inventory.
• Excellent communication and interpersonal skills; able to collaborate effectively across teams.
• Strong organizational and time-management abilities; capable of multitasking and prioritizing in a fast-paced environment.
• A positive, flexible attitude with a calm and professional approach under pressure.
• A strong team player, committed to supporting colleagues and contributing to a positive kitchen culture.
• Strong sense of hygiene, cleanliness, and attention to detail.
• Physically able to lift and carry up to 50lbs and handle cleaning chemicals and kitchen equipment safely.
• Excellent communication and organizational skills; able to follow instructions and lead when necessary.
• High aptitude for multitasking and working efficiently under pressure.
• Able to work cooperatively within a team and support cross-functional tasks.
• Ability to stand, bend, stoop, and move for extended periods.

Other Requirements

• Valid Cayman Islands Driver’s License.
• Clear Police Clearance Report.
• DEH Food Handler’s Basic Hygiene Certificate.