Commis II — Luxury Resort Kitchen, Fast-Paced Craft

Four Seasons; Kedah; On-site; MYR 33,000 - 47,000; Full time

Benefits offered by this job

Competitive salary

Training & development

Employee discount for stays

Dry cleaning for uniforms

Employee meals

5 days work week

Job summary

Four Seasons Langkawi is seeking a Commis II to support the kitchen team in daily food preparation and cooking duties. This role involves preparing ingredients, assisting in cooking basic dishes, maintaining hygiene standards under guidance of senior chefs.

The successful candidate will work in a luxury resort environment, uphold standards of presentation and taste, and contribute to smooth kitchen operations during busy service periods.

Qualifications

• Diploma or certification in Culinary Arts or equivalent.
• 1–2 years in a similar role in luxury hospitality preferred.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Assist in the preparation, cooking, and plating of dishes as per menu and chef’s instructions.
• Ensure all food items are prepared according to recipes and quality standards.
• Maintain cleanliness and organization of workstations and kitchen equipment.
• Follow proper food handling, storage, and sanitation procedures.
• Support senior chefs in daily operations and special events.
• Monitor stock levels and report shortages to supervisors.
• Uphold resort standards for presentation, taste, and portion control.

Skills

Diploma in Culinary Arts

1–2 years experience

Teamwork

Communication

Education

Diploma in Culinary Arts

1–2 years experience in luxury resort or hotel

Job description

Four Seasons Langkawi is seeking a Commis II to support the kitchen team in daily food preparation and cooking duties. This role involves preparing ingredients, assisting in cooking basic dishes, maintaining hygiene standards under guidance of senior chefs.

The successful candidate will work in a luxury resort environment, uphold standards of presentation and taste, and contribute to smooth kitchen operations during busy service periods.