Commis Chef - Bakery & Pastry

Role overview

Key responsibilities

• Prepare, bake, and present pastries, breads, cakes, desserts, and other bakery products according to established recipes and standards.
• Support senior pastry chefs in daily kitchen operations and uphold product quality, presentation, and consistency.
• Maintain clean, organized workstations, equipment, and storage areas; follow food storage, labeling, and FIFO stock rotation.
• Assist with receiving, checking, and storing supplies; follow portion control and minimize food waste.
• Develop preparation techniques under senior chefs’ guidance and replenish products on time for buffets, restaurants, banquets, and special events.
• Maintain food safety, hygiene, and sanitation; comply with health, safety, and food-handling regulations.
• Help decorate and finish cakes, pastries, and dessert displays when required.

Qualifications

• 0–2 years of experience in a pastry, bakery, or kitchen environment in a hotel, restaurant, bakery shop, or catering operation.
• Basic knowledge of baking methods, pastry production, dessert preparation, and kitchen operations.
• Familiarity with bakery equipment, ingredients, and food-safety standards.
• Passion for pastry, bakery, and dessert preparation, with willingness to learn and develop professionally.
• Ability to work effectively in a fast-paced team environment.
• Experience in an international hotel brand or high-volume pastry operation is an advantage.

Preferred qualifications

• A certificate or diploma in Culinary Arts, Pastry & Bakery, or a related field is preferred.
• A basic understanding of HACCP and food-hygiene practices is preferred.