Commis 2

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.

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.

The Commis 2 is an intermediate-level culinary role responsible for preparing food items to the highest standards of quality and presentation. Reporting to senior chefs, this role supports the smooth functioning of a designated kitchen section. The Commis 2 is expected to demonstrate increased responsibility, technical skills, and efficiency compared to a Commis 3, while continuing to grow under supervision.

Prepares and cooks menu items according to standard recipes and instructions from superiors. Maintains quality and consistency.

35%

Organizes ingredients, tools, and equipment for service. Prepares components like sauces, garnishes, and accompaniments in advance.

25%

Assists Demi Chef or Chef de Partie with all tasks in the assigned station, including plating, portioning, and organizing supplies.

15%

Keeps workstation and kitchen equipment clean and sanitized throughout and after shift.

10%

Participates in receiving, labelling, storing, and rotating stock (FIFO). Reports low stock to supervisor.

10%

Learns from senior staff and mentors Commis 3 or trainees when required. Participates in training sessions and tastings.

5%

• Supports other sections or outlets as directed during peak times or events.
• Assists in banquet, buffet, and staff meal preparation.
• Participates in kitchen meetings and briefings.

• Must be able to stand and walk for extended periods up to 8 hours per shift
• Able to lift, carry, and handle items up to 20 kg.
• Requires frequent bending, reaching, and using kitchen tools with manual dexterity.
• Able to work in a hot, fast-paced environment for long periods.

• Strictly follows Four Seasons’ safety and sanitation standards (HACCP, personal hygiene, etc.).
• Uses equipment such as knives, ovens, and fryers safely.
• Wears appropriate kitchen uniform and personal protective equipment (PPE).
• Immediately reports accidents, hazards, or equipment malfunctions.

• May assist with food displays, guest interactions (live cooking stations), or offsite catering.
• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands.
• Performs any duties assigned by chefs or management in support of kitchen operations.

• Good understanding of fundamental cooking methods (grilling, frying, sautéing, etc.).
• Basic knowledge of Western and/or international cuisine.
• Ability to work accurately under pressure and multi-task during service periods.
• Organized, efficient, and capable of following instructions precisely.
• Willingness to continuously learn and grow within a structured kitchen brigade.
• Effective communication skills and a positive team-oriented attitude.

• Certificate in culinary arts from an accredited institution is preferred.

• Minimum 1–2 years of experience as a Commis 3 or equivalent in a high-volume or luxury hotel kitchen.
• Exposure to multiple kitchen sections (garde manger, hot kitchen) is an asset.

• Valid Food Handler’s Certificate (mandatory).

• 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 phones is restricted in kitchen areas, 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.