Commis III - Staff Cafeteria

What you will do

• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

• Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

What we offer

• Work Authorization

• Competitive tax free salary and service charge

• End of service gratuity

• Fallboard accommodation

• Free transportation to and from work

• Medical and life insurance

• Paid annual leave

• Flight Allowance to home country

• Social and sporting events

• Learning & Development Programs

• Career opportunities and international transfer

• And more

Schedule & Hours

• 6 days per week over 48 working hours.