Banquet Junior Chef — Luxury Hotel Kitchen

Four Seasons; Singapore; On-site; SGD 28,000 - 40,000; Full time

Benefits offered by this job

Career growth

Strong culture

Industry-leading training

Complimentary stays

Paid holidays

Medical/dental insurance

Birthday/employee events

Job summary

Four Seasons Hotel Singapore is seeking a Junior Chef or Commis in Banquet Culinary. You will support high-quality banquets, conferences, weddings and special events, building your culinary foundation while learning diverse menus under experienced chefs in a luxury kitchen.

You will gain exposure to mise en place, high-volume service, and strict food safety standards, with ongoing coaching in a collaborative, respectful kitchen environment.

Qualifications

• Genuine passion for food and a strong desire to develop culinary craft.
• Keen interest in learning different cuisines and banquet operations.
• Strong attention to detail with pride in consistency and quality.
• Positive, energetic and adaptable mindset for a fast-paced kitchen.
• Good communication and collaborative teamwork in a diverse culinary team.

Responsibilities

• Support the preparation and execution of high-quality dishes for banquets, conferences, weddings and events.
• Work with the culinary team to prepare mise en place and keep station organised.
• Follow recipes and production plans while maintaining precision for high-volume operations.
• Gain exposure to diverse menus, cuisines and techniques through banquet events.
• Communicate progress, shortages or quality concerns with senior chefs and adapt to changing event requirements.

Skills

Culinary passion

Attention to detail

Teamwork

Communication

Adaptability

Job description

Four Seasons Hotel Singapore is seeking a Junior Chef or Commis in Banquet Culinary. You will support high-quality banquets, conferences, weddings and special events, building your culinary foundation while learning diverse menus under experienced chefs in a luxury kitchen.

You will gain exposure to mise en place, high-volume service, and strict food safety standards, with ongoing coaching in a collaborative, respectful kitchen environment.