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 Summary:

The Commis 1 plays an essential role in food preparation and station support across the kitchen. This is a skilled junior position suited for someone with foundational culinary training and professional kitchen experience. The Commis 1 is responsible for preparing mise-en-place, assisting in cooking, and ensuring food quality and hygiene in line with Four Seasons standards. This role is a stepping stone toward becoming a Demi Chef de Partie.

Principal Responsibilities & Essential Functions:

Food Preparation & Cooking

Prepares ingredients and cooks basic dishes under guidance. Ensures food quality, consistency, and presentation.

35%

Mise-en-Place

Completes mise-en-place for the assigned station before and during service. Ensures readiness of sauces, vegetables, garnishes, etc.

25%

Support to Station Head

Works closely with the Demi Chef or Chef de Partie to execute daily production needs efficiently.

15%

Cleaning & Maintenance

Maintains cleanliness of kitchen area, utensils, and equipment as per hygiene and HACCP guidelines.

10%

Stock Control & Storage

Helps with receiving and storing ingredients properly. Practices FIFO and maintains labelling/rotation procedures.

10%

Training & Development

Learns and refines culinary techniques under the guidance of senior chefs.

5%

Supportive Functions:

• Supports other kitchen sections as needed during busy service periods.
• Assists with staff meals or special events.
• Participates in departmental meetings and training sessions.
• Completes checklists, and basic food production logs when required.

Physical Requirements:

• Able to stand and walk for up to 8 hours per shift.
• Must be able to lift, carry, and move items weighing up to 20 kg.
• Requires repetitive hand movements, bending, stooping, and working in hot, fast-paced environments.

Other Duties:

• May be assigned to different outlets or shifts (breakfast, lunch, dinner, banquets).
•  Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands.
• Performs any other duties as assigned by senior kitchen management to support overall kitchen operations.

Safety Requirements:

• Adheres to all Four Seasons safety and sanitation policies.
• Maintains personal hygiene and uses proper protective gear (gloves, hats, etc.).
• Reports any equipment issues, injuries, or hazards immediately.
• Practices safe knife handling, hot surface awareness, and proper lifting techniques.

Specific Job Knowledge, Skills, and Abilities:

• Solid culinary knowledge and knife skills.
• Understanding of food hygiene and safe handling procedures.
• Ability to follow recipes and instructions accurately.
• Dependable, detail-oriented, and quality-driven.
• Team-oriented with good communication and time-management skills.
• Willingness to learn and take feedback positively.

Qualification Standards:

Education:

• Certificate in culinary arts or food production from an accredited institution preferred.

Experience:

• Minimum 1–2 years of professional experience in a hotel, resort, or restaurant kitchen.
• Exposure to multiple kitchen sections (garde manger, hot kitchen) is an asset.

Licenses or Certificates:

• 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 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 areas/Chillers are strictly prohibited, to maintain hygiene and food safety standards.

GROOMING & UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.