The Commis 1plays an essential role in food preparation and station support across the kitchen. This is a skilled junior position suited for someone with foundational culinary training and professional kitchen experience. The Commis 1is responsible forpreparing mise-en-place,assistingin cooking, and ensuring food quality and hygiene in line with Four Seasons standards. This role is astepping stonetoward becoming a Demi Chef de Partie.

Principal Responsibilities & Essential Functions:

Supportive Functions:

• Supports other kitchen sections as needed during busy service periods.

• Assistswith staff meals orspecial events

• Participates in departmental meetings and training sessions.

• Completes checklists, and basic food production logs whenrequired

Physical Requirements:

• Able to stand and walk for up to8hours per shift.

• Must be able to lift, carry, and move items weighing up to20kg.

• Requires repetitive hand movements, bending, stooping, and working in hot, fast-paced environments.

Other Duties:

• May be assigned to different outlets or shifts (breakfast, lunch, dinner, banquets).

• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands.

• Performs any otherduties asassigned by senior kitchen management to support overall kitchen operations.

Safety Requirements:

• Adheres to all Four Seasons safety and sanitation policies.

• Maintains personal hygiene and uses proper protective gear (gloves, hats, etc.).

• Reports any equipment issues, injuries, or hazardsimmediately

• Practices safe knife handling, hot surface awareness, and proper lifting techniques.

Specific Job Knowledge, Skills, and Abilities:

• Solidculinary knowledge and knife skills.

• Understanding offood hygieneand safe handling procedures.

• Ability to follow recipes and instructions accurately.

• Dependable, detail-oriented, and quality-driven.

• Team-oriented withgood communicationand time-management skills.

• Willingness to learn and take feedback positively.

Qualification Standards:

Education:

• Certificate in culinary arts or food production from an accredited institution preferred.

Experience:

• Minimum 1–2 yearsof professional experience in a hotel, resort, or restaurant kitchen.

• Exposure to multiple kitchen sections (garde manger, hot kitchen) is an asset.

Licenses or Certificates:

• Food Handler’s Certificate (required).

Policies:

• All Mandatory trainings on Workday must be completed within three months from the date of hire.

• In case on absence, employees must inform theirManagersat least one hour before the start of the shift.

• Sick Leaves-Original Medical Certificate should be presented whenever applicable.Failing to doso,may resultasan absence.

• Employees are notpermittedto take any hotel equipment home. All items must be stored securely in lockers.

• The use of personal mobile phones is restricted in kitchen areas,preparationareasand guest areas In case of emergency, permission must be obtained fromsupervisor

• Eating and drinking in the preparation areasChillers arestrictly prohibited, tomaintainhygiene and food safety standards.

GROOMING & UNIFORMS

Allemployeesmustmaintainaneat,cleanandwell-groomedappearanceSpecificuniformguidelinesand/orrequiredarticlesofclothingwillbeexplainedtoyouasapartoftheorientationprocess.