17mo ago

FSY - COMMIS

worldwide·FOUR SEASONS YACHTSRemotemid

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Quick Summary

Requirements Summary

Cruise ship experience mandatory 21+ years old, no offensive tattoos allowed A Culinary Arts Degree or relevant certifications is preferred, but not mandatory.

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Four Seasons Yachts is redefining ultra-luxury travel with its first yacht setting sail in January 2026. As part of the prestigious Four Seasons Hotels and Resorts, this 207-meter-long super-yacht features 14 decks and 95 spacious suites, each with floor-to-ceiling windows and private terraces — offering unmatched elegance on the high seas.

The shipboard Commis Chef plays an essential role in the culinary team, assisting in the preparation and
presentation of exceptional dishes that align with Four Seasons’ commitment to excellence. This position
supports the Chef de Partie and Sous Chef in various kitchen tasks, ensuring high standards of food quality and
service.
The Commis Chef’s primary responsibility is to assist in executing menu items efficiently while maintaining
cleanliness and organization in their designated area. Collaboration with the culinary team is crucial to uphold
the culinary vision and enhance the overall dining experience.

Paid flights to and from the ship
Free food and accommodation
Exceptional trainings, clear pathways to promotion
Above market average and fixed salaries
Opportunity to travel the World - in its inaugural year 2026, the yacht will sail 32 itineraries across 52 voyages, visiting over 130 destinations in 30 countries
Work in top level company and paradise-like settings with world-class onboard facilities
Contract length 4-6 months with following 2 months of vacation

Responsibilities

~1 min read

→Assist in the preparation and cooking of menu items, ensuring consistency in quality and presentation.
→Follow recipes and instructions accurately, contributing to the overall menu execution.
→Work closely with the Chef de Partie and kitchen team to ensure effective communication and coordination within the kitchen.
→Assist in the training and development of junior kitchen staff, fostering a collaborative work environment.
→Contribute to a dining experience that meets or exceeds guest expectations through high-quality food preparation and presentation.
→ Be attentive to guest feedback and adapt dishes as needed to enhance satisfaction.
→Maintain cleanliness and organization in the assigned kitchen section, adhering to health and safety standards.
→Assist in the daily setup and breakdown of the kitchen, ensuring all equipment is properly maintained.
→Uphold standards of food safety and hygiene, conducting regular checks to ensure compliance with health regulations.
→Assist in monitoring inventory levels in the section and communicate needs to the Chef de Partie.
→Pay careful attention to detail in all aspects of food preparation and plating.
→Ensure that all dishes are served in line with Four Seasons’ standards for presentation and quality
→ETC.