Commis 2

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Is engaged in the preparation of food for guests’ consumption in hotel/Resort.

Job Responsibilities

• Executes all tasks assigned by his/her superiors
• Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
• Attends all scheduled training sessions
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
• Adheres to the hotel's code of conduct and grooming & hygiene standards
• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
• Actively participates in briefings and meetings
• Maintains a clean and orderly work area and promotes a safe working environment.
• Performs any cognate duties as and when required.

• Cleans and handles initial processing of raw product
• Prepares mise-en-place
• Prepares bases and ingredients, stocks, dressings etc.
• Assists and trains with line cooks
• Maintains high standards of food hygiene and storage as well as kitchen cleanliness
• Successfully completes Safe Step Training certification
• Maintains the work area and equipment in a safe and sanitary manner
• Ensures safe and correct use of equipment, tools and machinery
• Is aware of and complies with Hotel's standard recipes
• Follows all guidelines for timely food service to guests
• Works in all areas of food preparation as and when directed
• Accommodates the food servers' requests regarding guest preferences

• Special Requirements

• Technical education in Hospitality and Culinary school.
• At least has 1 year kitchen experience in 5-Star Hotel/Resort.
• Requires reading, writing and oral proficiency in the English language.
• Strong technical kitchen skills
• Possesses aptitude and upward mobility.

       

• Compliance Policies

Grooming Policy Confidentiality Agreement Policy Against Harassment Electronic Systems Policy Code of Business Conduct and Ethics Employee Handbook Acknowledgement Form