Responsibilities

• Prepare food according to standard procedures, recipe cards, photographs, and instructions.
• Assist the Chef de Partie in establishing standard recipes and ensuring compliance.
• Support the Chef de Cuisine, Sous Chef, Jr Sous Chef, and Chef de Partie in training associates.
• Participate in product development and control the smooth operation of the kitchen.
• Ensure food quality, taste, presentation, requisition and proper sanitation procedures.
• Maintain the kitchen clean, neat, and tidy.
• Assist in day‑to‑day kitchen operations to preserve a high standard of food preparation and presentation.
• Demonstrate full knowledge of Four Seasons Food Standards.
• Exhibit professional behavior and a positive attitude.
• Respond appropriately in any hotel emergency or safety situation.
• Perform additional tasks or projects as assigned by the Chef De Cuisine or Sous Chef.