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 position is based at the resort on the east coast of Mauritius, which opened in 2008 and offers villas, villas residences, five food and beverage venues, a spa, tennis courts and a fitness centre.

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 for service and prepare sauces, garnishes and accompaniments in advance.
• Assist the Demi Chef or Chef de Partie with plating, portioning and organizing supplies.
• Keep the workstation and kitchen equipment clean and sanitized throughout and after shift.
• Help receive, label, store and rotate stock (FIFO) and 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, help with banquet, buffet and staff meals, and take part in kitchen meetings and briefings.
• May assist with food displays, guest interactions at live cooking stations or offsite catering.
• Follow strict safety and sanitation standards (HACCP, personal hygiene), wear PPE, and report accidents or hazards immediately.

Required profile

• Valid Food Handler's Certificate (mandatory).
• 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.
• A certificate in culinary arts from an accredited institution is preferred.
• Ability to stand and walk up to 8 hours per shift, lift up to 20 kg, and work in a hot, fast-paced environment.
• Willingness to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime.

Required skills

• Understanding of basic cooking methods (grilling, frying, sautéing) and basic knowledge of Western and/or international cuisine.
• Accuracy under pressure and ability to follow instructions precisely.
• Effective communication and a team-oriented attitude.