Commis I - Pastry / Bakery

Role

Planning and kitchen operations

• Plan and prioritize daily tasks and requisition items for the following day with assistance from a senior chef.
• Follow instructions from the Junior Sous Chef, Chef de Partie, or senior chef and prepare mise en place.
• Set up the assigned station on time, check mise en place pars, and leave adequate preparation and handover information for the next shift.
• Prepare and plate orders accurately and promptly, following designated recipes, photos, and presentation standards.
• Accommodate food server requests related to guest dietary requirements and preferences when possible.
• Maintain required food quality, quantity, seasoning, and presentation; report problems or complaints to a senior chef.
• Assist with same-day and advance preparation for other stations and participate in cross-training when directed.
• Work flexibly as business needs require, including working unsupervised or in another area when needed.

Food safety, hygiene, and administration

• Keep work areas, refrigerators, equipment, and surfaces clean, organized, and sanitary; follow clean-as-you-go practices.
• Follow HACCP, food rotation, kitchen hygiene, safety, and applicable municipality regulations.
• Cover, date, and label food items for storage and use established handling procedures.
• Minimize waste and support budgeted food cost levels.
• Turn off equipment safely and assist stewards with daily cleaning tasks.
• Complete daily log sheets, maintain communication with colleagues and supervisors, and respond appropriately to hotel emergencies.
• Follow hotel safety, confidentiality, sustainability, and equipment-care policies.

Qualifications

• Diploma in Culinary Arts.
• Diploma in Hotel Management.
• Strong interpersonal and problem-solving abilities.
• Fluency in English; additional languages are a plus.