Commis 3

About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.
Subject:Job Description
Job Summary:
TheCommis3is an entry-level culinary role responsible for supporting the kitchen brigade in food preparation, station cleanliness, and basic cooking tasks. This role is ideal for individuals beginning their culinary careers and seeking growth in a high-end hospitality environment. Working under close supervision, theCommis3 assists with mise-en-place and ensures that all hygiene and safety standards are strictly followed.
Principal Responsibilities & Essential Functions:
Function
Description
% of Time
Basic Food Preparation
Assistswith preparing vegetables, meats, sauces, and other ingredients as directed by Senior chefs.
35%
Mise-en-Place & Setup
Prepares and organizes ingredients and equipment for the assigned station before service.
20%
Cleaning & Hygiene
Maintains cleanliness of work area, tools, and equipment throughout the shift. Adheres to sanitation and hygiene standards.
15%
Support During Service
Supports chefs in plating, garnishing, and assembling dishes during service.
15%
Receiving & Storage
Helps with receiving deliveries,labelling, storing items correctly, andmaintainingproper stock rotation.
10%
Learning & Development
Observes Senior chefs, attends training, andparticipatesin knowledge sharing.
5%
Supportive Functions:
-
Assistsother sections during peak operations or when short-staffed.
-
Participates in kitchen briefings and daily cleaning schedules.
-
Helps prepare food for staff meals andspecial events.
Physical Requirements:
-
Able to stand for extended periodsup to 8hours per shift
-
Can lift and carry up to 20kg.
-
Works in high-temperature environments (hot kitchens, near stoves and ovens).
-
Requires bending, reaching, and handling equipment and ingredientsfrequently.
Other Duties:
-
Flexible to work shifts, weekends,holidays, overnight, during cyclone warningsand overtime based on business demands.
-
Mayassistin offsite catering or resort events.
-
Performs anyadditionalresponsibilities asassigned by supervisors or chefs.
Safety Requirements:
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Follows Four Seasons safety and hygiene policies (food handling, fire safety).
-
Uses knives, hot equipment, and machinery responsibly.
-
Reports all safety hazards or accidentsimmediately.
-
Wearsproper kitchen uniform and personal protective equipment (PPE) at all times.
Specific Job Knowledge, Skills, and Abilities:
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Basic understanding of kitchen operations and food preparation techniques.
-
Willingness to learn and take direction from others.
-
Ability to work under pressure and in a fast-paced team environment.
-
Punctual, reliable, and attentivetodetail.
-
Good communicationand teamwork skills.
-
Basic understanding of hygiene and sanitation regulations.
Qualification Standards:
Education:
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Basic culinary training or food productioncourse isa plus.
Experience:
-
No professional experiencerequired, though6–12 monthsin a professional kitchen or culinary internship is an advantage.
Licenses or Certificates:
-
Valid Food Handler’s Certificate (required).
Policies:
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All Mandatory trainings on Workday must be completed within three months from the date of hire.
-
In case on absence, employees must inform theirManagersat least one hour before the start of the shift.
-
Sick Leaves-Original Medical Certificate should be presented whenever applicable.Failing to doso,may resultasan absence.
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Employees are notpermittedto take any hotel equipment home. All items must be stored securely in lockers.
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The use of personal mobile phones is restricted in kitchen,preparationareasand guest areas. In case of emergency, permission must be obtained fromsupervisor.
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Eating and drinking in the preparation area/chillersarestrictly prohibited, tomaintainhygiene and food safety standards.
GROOMING & UNIFORMS
Allemployeesmustmaintainaneat,cleanandwell-groomedappearance.Specificuniformguidelinesand/orrequiredarticlesofclothingwillbeexplaintoyouasapartoftheorientationprocess.
NOTICE:
Thehospitalitybusinessfunctionssevendaysaweek,twenty-fourhoursaday. Inaddition,thisis ahospitalitybusiness,andahospitableserviceatmospheremustbeprojectedatalltimes.