FSY - COMMIS

Four Seasons Yachts is redefining ultra-luxury travel with its first yacht setting sail in January 2026. As part of the prestigious Four Seasons Hotels and Resorts, this 207-meter-long super-yacht features 14 decks and 95 spacious suites, each with floor-to-ceiling windows and private terraces — offering unmatched elegance on the high seas.

The shipboard Commis Chef plays an essential role in the culinary team, assisting in the preparation and
presentation of exceptional dishes that align with Four Seasons’ commitment to excellence. This position
supports the Chef de Partie and Sous Chef in various kitchen tasks, ensuring high standards of food quality and
service.
The Commis Chef’s primary responsibility is to assist in executing menu items efficiently while maintaining
cleanliness and organization in their designated area. Collaboration with the culinary team is crucial to uphold
the culinary vision and enhance the overall dining experience.

• Paid flights to and from the ship
• Free food and accommodation
• Exceptional trainings, clear pathways to promotion
• Above market average and fixed salaries
• Opportunity to travel the World - in its inaugural year 2026, the yacht will sail 32 itineraries across 52 voyages, visiting over 130 destinations in 30 countries
• Work in top level company and paradise-like settings with world-class onboard facilities
• Contract length 4-6 months with following 2 months of vacation

RESPONSIBILITIES

• Assist in the preparation and cooking of menu items, ensuring consistency in quality and presentation.
• Follow recipes and instructions accurately, contributing to the overall menu execution.
• Work closely with the Chef de Partie and kitchen team to ensure effective communication and coordination within the kitchen.
• Assist in the training and development of junior kitchen staff, fostering a collaborative work environment.
• Contribute to a dining experience that meets or exceeds guest expectations through high-quality food preparation and presentation.
• Be attentive to guest feedback and adapt dishes as needed to enhance satisfaction.
• Maintain cleanliness and organization in the assigned kitchen section, adhering to health and safety standards.
• Assist in the daily setup and breakdown of the kitchen, ensuring all equipment is properly maintained.
• Uphold standards of food safety and hygiene, conducting regular checks to ensure compliance with health regulations.
• Assist in monitoring inventory levels in the section and communicate needs to the Chef de Partie.
• Pay careful attention to detail in all aspects of food preparation and plating.
• Ensure that all dishes are served in line with Four Seasons’ standards for presentation and quality
• ETC.

REQUIREMENTS:

• Cruise ship experience mandatory
• 21+ years old, no offensive tattoos allowed
• A Culinary Arts Degree or relevant certifications is preferred, but not mandatory. Basic food safety certification
  is beneficial
• Minimum of 1-2 years in food and beverage operations, with at least 1 year in a kitchen / galley role.
• Experience in luxury hospitality or yacht/cruise line operations is preferred.
• Strong communication skills and proficiency in English are essential.
• Familiarity with food and beverage operational systems is a must. Michelin Star restaurant or hotel experience, especially in a sushi context, considered ideal.
• Willingness to live and work onboard the Yacht for extended periods, with travel to various international
  destinations.

Nationalities that we process:

Last updated:
April 28, 2025