Commis 2

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.

Job Title: Commis II (Commis Chef)

Job Summary

The Commis II is responsible for assisting in the preparation and cooking of food while maintaining high standards of hygiene, quality, and efficiency in the kitchen. This role supports senior chefs and ensures that all tasks are completed according to established recipes and standards.

Working Hours

• 45 hours per week
• 5 working days per week
• 2 days off (rotational as per roster)

Key Responsibilities

• Assist in the preparation and cooking of menu items under the supervision of senior chefs
• Follow recipes, portion controls, and presentation specifications as set by the kitchen
• Ensure all food is prepared and served to the highest quality standards
• Maintain cleanliness and organization of workstations at all times
• Properly store ingredients and food items according to safety guidelines
• Assist with receiving and checking deliveries
• Minimize food wastage and ensure efficient use of ingredients
• Support stock rotation (FIFO – First In, First Out)
• Comply with all health, safety, and hygiene regulations
• Work collaboratively with the kitchen team to ensure smooth service

Requirements

• Basic culinary training or relevant experience in a similar role
• Knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment
• Good communication and teamwork skills
• Willingness to learn and develop culinary skills
• Flexibility to work shifts, weekends, and public holidays

Fit for Work Requirements

• Must be physically fit and able to stand for long hours
• Ability to work in a hot and high-pressure kitchen environment
• Good personal hygiene and grooming standards
• Must be punctual, reliable, and presentable
• Free from any illness that may affect food safety or performance
• Able to safely handle kitchen equipment and tools

Reporting To

• Chef de Partie / Sous Chef / Head Chef

Employment Type

• Full-time position