Banquets & Cafeteria Cook

About the role

As a Banquets & Cafeteria Cook, you will support the daily culinary operations of your assigned kitchen section, contributing to high‑quality food preparation for banquets, events, and colleague dining. You will work closely with the Chef de Partie and Sous Chefs to ensure smooth production, consistent standards, and an inspiring culinary experience for guests and employees alike.

Key responsibilities

• Run the day‑to‑day operation of your assigned kitchen station and assist in menu preparation.
• Prepare mise en place, follow standard recipes, and ensure consistent presentation and food quality.
• Communicate with the Sous Chefs and Executive Chef regarding menu items, shortages, or production issues.
• Maintain a clean, organized workstation and store ingredients properly at end of shift.
• Follow HACCP, hygiene regulations, and all safety procedures, including emergency and fire standards.
• Support other culinary sections for hotel events and projects as assigned.

Required profile

• Previous experience in a similar role within a 5‑star hotel.
• Strong knowledge of food & beverage operations and ability to uphold high international culinary standards.
• Professional conduct and strong teamwork.
• Physically fit and able to handle the demands of a fast‑paced kitchen environment.
• Fluent English communication skills.
• Culinary or F&B certification is an advantage.

Required skills

• HACCP
• Food safety regulations

What we offer

• Competitive remuneration
• Excellent training and development opportunities
• Attractive employee rates at Four Seasons hotels worldwide
• Complimentary employee meals and laundry/dry‑cleaning services
• Employee benefit cafeteria system