Commis 1 Job at Four Seasons (Beau Champ)

Job Description

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.

Job Responsibility

Prepare items and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment
Is directly responsible for the day to day key processes in his/her area of work
Where applicable, acts as shift leader
leads and motivates colleagues by example and promotes teamwork
Assumes training responsibilities when required
demonstrates a high degree of standards awareness
Actively offers operational, employee and customer (internal and external) related feedback to management
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
facilitates communication between employees and management
Maintains a clean and orderly work area and promotes a safe working environment
Performs any other cognate duties as and when required
Prepare items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
complete mis-en-place and set-up station for breakfast, lunch, and/or dinner service
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
check pars for shift use, determine necessary preparation, freezer pull and line set up
note any out-of-stock items or possible shortages
return all food items not used to designated storage areas, being sure to cover/date all perishables
assist in setting up plans and actions to correct any food cost problems
control food waste, loss and usage per policies
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Work harmoniously and professionally with co-workers and supervisors

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

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