Commis 3 - Entry-Level Kitchen Assistant

About the role

The Commis 3 is an entry-level culinary position at a Four Seasons resort on the east coast of Mauritius, responsible for supporting the kitchen brigade in food preparation, station cleanliness and basic cooking tasks. Working under close supervision, the Commis 3 helps with mise-en-place and ensures hygiene and safety standards are strictly followed. The role suits people starting their culinary careers.

Key responsibilities

• Prepare vegetables, meats, sauces and other ingredients as directed by senior chefs.
• Prepare and organise ingredients and equipment for the assigned station before service.
• Maintain cleanliness of the work area, tools and equipment, and follow sanitation and hygiene standards.
• Support chefs in plating, garnishing and assembling dishes during service.
• Help receive deliveries, label items, store them correctly and maintain stock rotation.
• Observe senior chefs, attend training and take part in knowledge sharing.
• Assist other sections during peak operations or when short-staffed, take part in kitchen briefings and daily cleaning schedules, and help prepare food for staff meals and special events.
• Work flexible shifts, including weekends, holidays, overnight, during cyclone warnings and overtime; may assist with offsite catering or resort events.

Required profile

• No professional experience required; 6-12 months in a professional kitchen or culinary internship is an advantage.
• Basic culinary training or food production course is a plus.
• Able to stand for up to 8 hours per shift, lift and carry up to 20 kg, and work in hot kitchens.
• Valid Food Handler's Certificate (required).
• Willingness to learn, work under pressure in a fast-paced team, and punctuality and attention to detail.

Required skills

• Basic understanding of kitchen operations and food preparation techniques.
• Basic understanding of hygiene and sanitation regulations.
• Good communication and teamwork skills.

Safety and hygiene policies must be followed, including food handling, fire safety, wearing PPE, and reporting hazards immediately. Employees must complete mandatory Workday training within three months of hire, and the resort operates seven days a week, 24 hours a day.