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The Cook 3 is a key player in our kitchen, preparing and executing a variety of dishes, ensuring high quality standards, and contributing to a seamless kitchen operation.
Job Responsibility:
Check the mis en place to ensure an adequate supply of materials for the shift and bring up to par items needed
Set up the station by obtaining all required equipment and materials
Prepare stocks, sauces and the broiler for service
Prepare and plate all items received from the computer system in a timely and accurate manner that are the responsibility of the broiler cook
Maintain a clean and organized work area
Properly break down the station by storing foods and beverages properly and carefully after labeling them
Turn off all equipment ensuring no safety hazard has been left behind
Complete requisitions when needed
Handle and report any accident immediately, no matter how minor
Perform other tasks or projects as assigned by hotel management and staff
Requirements:
Basic knowledge of the broiler equipment and understanding of meat and fish cookery
6 months experience as a line and prep cook preferred
What we offer:
Excellent training and development opportunities
Exclusive discounts and travel program with Four Seasons Hotels and Resorts