Cook 2 (Staff Cafateria)

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

The Prep Cook 2 is responsible for supporting the daily food preparation and production requirements of the Staff Cafeteria.

This role ensures that high standards of food quality, hygiene, and presentation are maintained while assisting in the preparation of meals for employees. The Prep Cook 2 works closely with the culinary team to deliver efficient and timely service in accordance with company standards and food safety regulations.

• →Prepare ingredients for cooking, including washing, peeling, cutting, chopping, and portioning food items.
• →Assist in the preparation and cooking of daily staff meals according to established recipes and menu requirements.
• →Ensure food is prepared, stored, and served following food safety and hygiene standards.
• →Maintain appropriate stock levels by reporting shortages and assisting with inventory control.
• →Properly label, date, and store food products following FIFO (First In, First Out) procedures.
• →Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.
• →Assist with receiving and storing deliveries according to company standards.
• →Minimize food waste through proper handling, storage, and utilization of ingredients.
• →Support the culinary team during busy service periods and special events as required.
• →Follow all health, safety, and sanitation procedures at all times.
• →Maintain a positive and cooperative working relationship with colleagues and supervisors.
• →Perform other duties as assigned by the Chef de Partie, Sous Chef, or Executive Chef.

• Previous experience in a kitchen or food preparation role, preferably within a hotel, restaurant, or staff cafeteria environment.
• Basic knowledge of food preparation techniques, food safety, and kitchen hygiene practices.
• Ability to work efficiently in a fast-paced environment while maintaining quality standards.
• Strong attention to detail and organizational skills.
• Ability to follow recipes, instructions, and standard operating procedures.
• Good communication and teamwork skills.
• Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying supplies.
• Flexibility to work shifts, weekends, and public holidays as required.
• Basic understanding of HACCP and food safety regulations is preferred.
• Culinary qualification or relevant vocational training is an advantage.
• Positive attitude, willingness to learn, and commitment to maintaining high standards of service and cleanliness.