Maison Marunouchi Commis 2

Position Summary

The Commis I / Commis II position is based in the Main Kitchen, Pastry, or Banquet Department and reports directly to the Assistant Pastry Chef or Junior Sous Chef. The primary responsibility of this role is to prepare breakfast, lunch, and dinner menu items according to guest orders while adhering to established production requirements, quality standards, and food safety procedures. The role requires maintaining a safe, clean, and sanitary working environment at all times.

Education and Experience Requirements

Candidates should possess a high school diploma or equivalent qualification. A minimum of two years of culinary or related work experience is required. Advanced culinary knowledge is expected for this position, and previous supervisory experience is considered an advantage. Practical working knowledge is generally acquired through hands-on experience in a professional kitchen environment. No travel is required for this role.

Key Responsibilities

Teamwork and Professional Conduct

The Commis is expected to maintain positive and professional relationships with colleagues, supervisors, and employees across all departments. The role requires full compliance with Four Seasons' work rules, standards of conduct, and company policies. Employees are also expected to assist in other areas of the department whenever operational needs require support.

Food Preparation and Kitchen Operations

Key duties include preparing food items according to guest orders while following recipe specifications, production standards, portion controls, and presentation guidelines. The Commis is responsible for completing mise en place and preparing stations for breakfast, lunch, and dinner service.

The position requires preparing ingredients in advance while avoiding unnecessary overproduction. Employees must operate, maintain, and properly clean all kitchen equipment, including fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, and flat-top grills.

The Commis is also responsible for proper food storage and inventory management. This includes labeling and dating food containers, rotating stock according to company policies, monitoring food temperatures, checking inventory levels, identifying shortages, and ensuring unused food is returned to designated storage areas. Food waste, loss, and usage must be controlled according to company standards, and any losses or waste must be reported to the direct supervisor. The role may also involve assisting with food cost control initiatives and corrective action plans.

Additional tasks assigned by the Chef de Partie, Sous Chef, Assistant Pastry Chef, or Junior Sous Chef must be completed as required.

Asset and Resource Management

The Commis must help ensure that hotel facilities, equipment, and other physical assets are properly maintained. Hotel resources should be used efficiently, responsibly, and with cost awareness at all times.

Required Competencies

Behavioral Competencies

Successful candidates should demonstrate:

• Excellent verbal and written communication skills
• Strong ethical judgment and professionalism
• Effective planning and resource management abilities
• Strong interpersonal and relationship-building skills
• The ability to manage multiple tasks simultaneously
• A safe, organized, and detail-oriented approach to work
• A strong commitment to guest service excellence

Technical Skills and Knowledge

The position requires:

• Flexibility to work various schedules as operationally required
• Proficiency in operating office equipment such as telephones, scanners, copiers, and calculators
• Working knowledge of computer systems and Microsoft Office applications
• The ability to read, write, and speak both English and Japanese
• Competence in operating, maintaining, and cleaning commercial kitchen equipment
• Strong knife skills and culinary techniques
• Effective multitasking capabilities

Functional Competencies

Employees in this role should possess:

• A clear understanding of internal controls and compliance requirements
• Knowledge of hotel quality standards and service standards
• The ability to assist with preparation work for subsequent shifts, including vegetables, condiments, and other ingredients
• A strong service-oriented mindset focused on operational excellence and guest satisfaction

Key Internal Stakeholders

The Commis regularly collaborates with the following positions:

• Executive Chef
• Executive Sous Chef
• Chef de Cuisine
• Pastry Chef
• Banquet Chef
• Sous Chef
• Assistant Pastry Chef
• Junior Sous Chef
• Chef de Partie
• Chief Baker

Overall Purpose of the Role

The Commis I / Commis II position plays a vital role in supporting the hotel's culinary operations by delivering high-quality food, maintaining food safety and hygiene standards, managing food costs responsibly, and contributing to a collaborative and service-focused kitchen environment. Through consistent execution of culinary standards and effective teamwork, the position helps ensure an exceptional dining experience for guests.