Commis 3

Job description

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: The Commis 3 is 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, the Commis 3 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 Assists with 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, and maintaining proper stock rotation. 10% Learning & Development Observes Senior chefs, attends training, and participates in knowledge sharing. 5% Supportive Functions: Assists other sections during peak operations or when short-staffed. Participates in kitchen briefings and daily cleaning schedules. Helps prepare food for staff meals and special events . Physical Requirements: Able to stand for extended periods up to 8 hours per shift Can lift a nd carry up to 2 0 kg. Works in high-temperature environments (hot kitchens, near stoves and ovens). Requires bending, reaching, and handling equipment and ingredients frequently . Other Duties: Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands. May assist in offsite catering or resort events. Performs any additional responsibilities as assigned by supervisors or chefs. Safety Requirements: Follows Four Seasons safety and hygiene policies (food handling, fire safety). Uses knives, hot equipment, and machinery responsibly. Reports all safety hazards or accidents immediately . Wears proper kitchen uniform and personal protective equipment (PPE) at all times. Specific Job Knowledge, Skills, and Abilities: 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 attentive to detail. Good communication and teamwork skills. Basic understanding of hygiene and sanitation regulations. Qualification Standards: Education: Basic culinary training or food production course is a plus. Experience: No professional experience required , though 6–12 months in a professional kitchen or culinary internship is an advantage. Licenses or Certificates: Valid Food Handler’s Certificate (required). Policies: All Mandatory trainings on Workday must be completed within three months from the date of hire. In case on absence, employees must inform their Managers at least one hour before the start of the shift. Sick Leaves-Original Medical Certificate should be presented whenever applicable. Failing to do so, may result as an absence. Employees are not permitted to take any hotel equipment home. All items must be stored securely in lockers. The use of personal mobile pho nes is restricted in kitchen, preparation areas and guest areas . In case of emergency, permission must be obtained from supervisor . Eating and drinking in the preparation area /chillers are strictly prohibited , to maintain hygiene and food safety standards. GROOMING & UNIFORMS Al l employee s mus t maintai n a neat , clea n an d well-g r oome d appearance . Specifi c unifor m guideline s and/or required article s o f clothin g wil l b e explain t o yo u a s a par t o f th e orientatio n process. NOTICE: Th e hospitalit y busines s function s seve n day s a week , twenty-fou r hour s a day . I n add i t i on , th i s i s a hosp i ta li t y bus in ess, and a hospitabl e servic e atmospher e mus t b e projecte d a t al l times .