Commis 2 - Luxury Resort Kitchen

About the role

The Commis 2 is an intermediate-level culinary position at Four Seasons Mauritius, responsible for preparing food items to the highest standards of quality and presentation. Reporting to senior chefs, the role supports the smooth running of a designated kitchen section. The postholder shows more responsibility, technical skill and efficiency than a Commis 3 and continues to grow under supervision.

Key responsibilities

• Prepare and cook menu items according to standard recipes and instructions, maintaining quality and consistency
• Mise-en-place: organize ingredients, tools and equipment, and prepare sauces, garnishes and accompaniments in advance
• Assist the Demi Chef or Chef de Partie with plating, portioning and organizing supplies
• Keep workstations and equipment clean and sanitized throughout and after shift
• Help receive, label, store and rotate stock (FIFO); report low stock to the supervisor
• Learn from senior staff and mentor Commis 3 or trainees when required, and take part in training sessions and tastings
• Support other sections or outlets during peak times and events, and help with banquet, buffet and staff meals
• Take part in kitchen meetings and briefings
• May assist with food displays, guest interactions at live cooking stations or offsite catering
• Follow HACCP and food safety standards, use knives, ovens and fryers safely, wear PPE and report accidents or hazards immediately

Required profile

• Certificate in culinary arts from an accredited institution preferred
• Minimum 1-2 years of experience as a Commis 3 or equivalent in a high-volume or luxury hotel kitchen; exposure to garde manger and hot kitchen is an asset
• Valid Food Handler's Certificate (mandatory)
• Able to stand and walk up to 8 hours per shift, lift up to 20 kg, and work in a hot, fast-paced environment
• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime

Required skills

• Understanding of basic cooking methods (grilling, frying, sauteing)
• Basic knowledge of Western and/or international cuisine
• Ability to work accurately under pressure and multi-task during service
• Effective communication and a team-oriented attitude