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: 

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 and carry up to 20 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 phones 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 

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explain 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.