We invite you to join the world of luxury hospitality at Fairmont Southampton as our new Second Cook. Reporting to the Sous Chef, the Second Cook is an entry鈥憀evel member of the culinary team responsible for assisting with food preparation and service in a luxury hotel environment at Fairmont Southampton. This role involves supporting the kitchen brigade with cooking, ingredient preparation, maintaining kitchen organization, and ensuring food quality and safety standards are met. The Second Cook works collaboratively with chefs and kitchen staff to contribute to efficient and high鈥憅uality culinary operations.
What you will be doing:
Food Preparation & Cooking
- Assist the Sous Chef and Chef de Partie with all aspects of food preparation, including cutting, chopping, slicing, and measuring ingredients.
- Cook and plate dishes according to menu specifications and recipe standards, ensuring consistent quality and presentation.
- Prepare and organize ingredients, tools, and workstations ahead of service to help the kitchen run efficiently during busy periods.
- Assist with the setup and breakdown of food displays, buffets, and kitchen stations as required.
- Follow standardized recipes, portion controls, and plating guidelines as directed by senior chefs.
- Demonstrate awareness of basic allergen handling and dietary requirements under supervision.
Kitchen Operations & Cleanliness
- Maintain cleanliness, sanitation, and organization of workstations, kitchen equipment, and storage areas.
- Follow proper food safety, hygiene, and sanitation procedures at all times.
- Ensure all food items are stored properly and within rotation guidelines to minimize waste.
- Ensure correct labelling, dating, and storage of all prepared and received food items.
- Report equipment malfunctions, maintenance issues, or safety concerns promptly to senior chefs.
Teamwork & Service Delivery
- Work closely with the Sous Chef, Chef de Partie, and other kitchen team members to ensure efficient kitchen operations and timely service.
- Assist with inventory control, receiving deliveries, and proper labelling of ingredients.
- Support the culinary team during high volume and special events as needed.
- Be available to interact with guests, clients, or other stakeholders in a professional and courteous manner when required.
- Accept coaching and feedback constructively to support skill development and performance improvement.
- Support kitchen operations across different stations or outlets as directed during peak periods.
Additional Duties
- Assist with training new kitchen staff as needed.
- Perform other reasonable duties as assigned by the Sous Chef or Executive Chef.
- Support operations across multiple kitchen outlets within the resort at management discretion.