Cook

About the role

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. Summary of Major Duties: 1. To receive production sheets from the Executive Chef /Sous Chef/Production Supervisor with menu and quantities to be produced. SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN : a. Production sheets are checked and any overproduction and waste are recorded on the production sheets at the end of the shift. b. VPS are collected, completed and submitted to Supervisor at the end of the shift . b. In addition, the Board is checked daily and as necessary to confirm quantities and up-counts for Contracted and Private airlines , Island Deli and Events /Special catering. c. The daily production sheet is completed and checked within regular working hours and supervisor is notified of incomplete work or when work is completed before the end of the shift. 2. To prepare fruits and vegetables and other food items to the highest standards and on time; SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN : a. Quality and Quantity checks are made for all ingredients received from the Stores Department daily. b. Fruits and vegetables are washed, rinsed, sanitized, scraped or peeled as needed and are prepared as per customer specifications and stored in bins or on trays. c. All prepared fruits and vegetables are covered, labeled, date stamped, color coded and stored in the refrigerator immediately. d. All unused fruits and vegetables are packed in appropriate storage equipment and placed in the refrigerator at the end of day. e. All stored food allergens must be declared, labeled, dated, covered and stored as per the allergen policy. f. All decanted food items are packed in appropriate storage equipment, covered, labeled, date stamped, color coded and stored in the refrigerator immediately . 3.To maintain good hygiene practices in the thawing and preparation of food items and prepare meals in the appropriate quantities to the required standards and on time . SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN : a. Quality and Quantity checks are made for all ingredients received from the Stores Department daily. b. Vegetables and fruits are issued by the storeroom as per the requisition prepared by the Kitchen supervisor. c. All meats and fish are properly thawed strictly following HACCP procedures and standards under refrigeration, and surface temperature does not exceed food safety required temperature. d. Food items are prepared and seasoned daily ensuring that the cuts meet the menu specification for the customer. All food items are stored appropriately as per HACCP guidelines. e. Food items are prepared as directed by the recipe, work sheet, customer specifications / photographs and the established quality standards. f. Specials and crew meals are correct and are prepared, labeled and tagged according to customer specifications. g All ingredients are weighed, measured and customer specifications are followed as directed by the Executive Chef / Sous Chef/Supervisor on duty and customer recipe work sheet. h. All items are taste-tested, observed for colour, texture and appearance to ensure the quality and accuracy of recipes are in conformance to the quality standards established by the customer. i. Meals are prepared for staff as directed by the Staff Lunch Menu / Executive Chef / Sous Chef/Supervisor and HACCP standards. j. To ensure events catering is packed as per customer specifications and HACCP standards. k. All special meals are prepared, labeled and tagged according to customer specifications and HACCP standards. 4.To produce meals and bakery items in the appropriate quantities and to the required standards. SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN : a. All ingredients are received from the Stores quality and quantity checks are made. b. All ingredients are weighed, measured and customer specifications are followed as directed by Executive Chef / Sous Chef/Supervisor on duty / work sh

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