Commis I - Pastry

Role overview

Responsibilities

• Prepare ingredients and mise en place for pastry and bakery products to maintain high quality.
• Assist the Jr. Sous Chef with daily pastry production and recipe execution.
• Maintain pastry-kitchen cleanliness and hygiene, including equipment sanitization and workspace organization.
• Follow recipes, food-safety protocols, and HACCP standards.
• Support hotel operations, buffet service, and banquet requirements with attention to detail and timeliness.
• Coordinate functions and activities with other Food & Beverage departments for seamless service.
• Monitor ingredient stock and inventory, reporting shortages to the Jr. Sous Chef.
• Operate and maintain pastry equipment safely and efficiently, and report malfunctions or maintenance needs.
• Check finished products for consistency and established quality standards.
• Support portion control and cost management to reduce waste.
• Contribute to pastry presentation and plating standards.
• Maintain teamwork, discipline, and professional conduct.

Qualifications

• At least 2–3 years of experience in a similar pastry or bakery position.
• Comprehensive knowledge of food safety, hygiene standards, and HACCP protocols.
• Proficiency operating standard pastry equipment and machinery safely and efficiently.
• Ability to lead and support a team in a dynamic, fast-paced environment.
• Proven experience in high-volume pastry production within a hotel.
• Strong attention to detail and ability to maintain consistent quality standards.
• Strong organizational and time-management skills, including prioritizing multiple tasks.
• Experience in inventory management and cost control in food production.
• Knowledge of contemporary pastry techniques and presentation standards.
• Strong communication and teamwork skills and ability to collaborate across departments.