Cook B – Culinary Team Member

About the role

The Cook B is responsible for executing culinary preparations with technique, precision and responsibility within the assigned station, adhering to Four Seasons' high standards of quality, presentation and hygiene.

Key responsibilities

• Prepare recipes accurately and efficiently at the assigned station, ensuring complete mise en place.
• Maintain cleanliness, sanitation and organization of the workstation and equipment.
• Support the chef during service, coordinate dish flow and assist with station rotations.
• Supervise and train Cook C staff, report any anomalies in supplies or equipment.

Required profile

• 2–3 years of professional kitchen experience, preferably in high‑end hotels or restaurants.
• Valid food handling certificate and solid knowledge of hygiene and safety standards.
• Ability to interpret technical sheets and execute dishes to standard.
• Proactive, organized and able to work under pressure.

Required skills

• Intermediate culinary techniques (mother sauces, varied cooking methods, advanced mise en place).
• Safe operation of kitchen equipment.
• Knowledge of sanitation, GMP and FIFO inventory practices.