Kitchen Assistant.

The Assistant Kitchen supports the smooth and efficient daily operations of the kitchen, ensuring that cleanliness, organization, and hygiene standards are consistently maintained. This role plays a key part in food preparation, dishwashing, and maintaining sanitation throughout the kitchen. The Assistant Kitchen works collaboratively with the culinary team to ensure Mise en Place standards of quality and efficiency are always upheld.

Responsibilities
Sanitation & Cleaning
• Wash, sanitize, and store all dishes, cookware, utensils, and kitchen tools.
• Maintain a clean and organised kitchen environment, including floors, walls, workstations, prep areas, and waste disposal stations.
• Clean and sanitize kitchen equipment such as ovens, refrigerators, sinks, and small appliances according to established schedules.
• Manage garbage and recycling disposal safely and efficiently.
• Follow all Mise en Place cleaning procedures and checklists to meet Department of Environmental Health (DEH) compliance standards.
Chemical Handling
• Use commercial cleaning agents safely and according to manufacturer and company instructions.
• Understand and comply with Material Safety Data Sheet (MSDS) information for all cleaning chemicals.
• Wear appropriate personal protective equipment (gloves, aprons, masks) when handling cleaning products.
• Ensure chemicals are properly labeled and securely stored away from food preparation areas.

Food Preparation Support
• Assist with basic food preparation tasks such as washing produce, portioning ingredients, and preparing cold menu items.
• Ensure all food prep surfaces and tools are sanitized before and after each use.
• Support cooks and chefs during service by restocking, organizing, and assisting as needed.
• Help with set-up and breakdown of kitchen facilities before and after service.
Teamwork & Safety
• Work closely with the Sous Chef and kitchen team to maintain smooth kitchen operations.
• Report any damaged equipment, safety hazards, or supply shortages immediately to management.
• Follow Mise en Place’s hygiene, grooming, and uniform standards (including hair restraints and no jewelry).
• Maintain a respectful and cooperative attitude, contributing to a positive and efficient work environment.
• Follow all health and safety guidelines to prevent cross-contamination or accidents.

Key Qualifications and Skills
• High school diploma or equivalent.
• Basic food safety and hygiene knowledge (DEH Food Handler’s Certificate required or must be obtained within the first month of employment).
• Previous experience in a commercial or fast-paced kitchen environment preferred.
• Strong attention to detail and ability to follow instructions.
• Physically fit; able to stand for long periods and lift/carry up to 50 lbs.
• Comfortable use of cleaning chemicals and kitchen sanitation equipment.
• Excellent time management, multitasking, and organizational skills.
• Reliable, punctual, and able to work both independently and as part of a team.
• Proficiency in English (spoken and written) to read instructions, warning labels, and safety notices.
• Valid Cayman Islands Driver’s License preferred.