Commis 1

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 romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here.

• The ability to work closely with the other Commis, Chef de Partie, Sous Chef, Head Chef.

• Fill the role of all kitchen positions during his/her time in the kitchen.

• Work closely with the chefs de parties in preparing mise en place for the appropriate kitchen department.

• Ability to work closely with standard recipes and plate presentations in order to maintain quality standards of production and presentation.

• Work neatly and cleanly, keeping all work areas and walk-ins in accordance with sanitary requirements.

• Display an interest in all kitchen activities and helps colleagues whenever possible.

• Keep waste to a minimum.

• Mintain a cooperative working relationship with fellow employees.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects as assigned by hotel the Head Chef and Supervisors

• The ability to be certified in food service sanitation.