Commis I - Pastry
Role Overview
• Responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times.
• Assist the Jr. Sous Chef in daily pastry production and recipe execution.
• Maintain cleanliness and hygiene standards of the pastry kitchen, including equipment sanitisation and workspace organisation.
• Follow recipes, food safety protocols, and HACCP standards consistently.
• Support daily hotel operations, buffet, and banquet requirements with attention to detail and timeliness.
• Maintain good teamwork, discipline, and professional conduct at all times.
• Coordinate functions and activities with other Food & Beverage Departments to ensure seamless service delivery.
• Monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Jr. Sous Chef.
• Operate and maintain pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs.
• Perform quality control checks on finished products to ensure consistency and adherence to established standards.
• Assist in portion control and cost management to minimise waste and maintain profitability.
• Contribute to the development and refinement of pastry presentations and plating standards for service excellence.
Key Skills for This Role
Full Job Posting
Responsibilities
- Prepare ingredients and mise en place for pastry and bakery products to meet quality standards.
- Assist the Junior Sous Chef with daily pastry production and recipe execution.
- Maintain pastry-kitchen cleanliness and hygiene, including equipment sanitation and workspace organization.
- Follow recipes, food-safety protocols, and HACCP standards.
- Support hotel operations, buffets, and banquets with timely production.
- Coordinate with other Food & Beverage departments to support seamless service.
- Monitor ingredient and supply stock, and report shortages to the Junior Sous Chef.
- Operate pastry equipment safely and report malfunctions or maintenance needs.
- Check finished products for consistency and compliance with 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.
- Proficient in safe, efficient operation of standard pastry equipment and machinery.
- Able to lead and support a team in a fast-paced environment.
- Proven experience in high-volume hotel pastry production.
- Strong attention to detail and ability to maintain consistent quality.
- Strong organizational and time-management skills, including task prioritization.
- Experience in inventory management and cost control in food production.
- Knowledge of contemporary pastry techniques and presentation standards.
- Strong communication and teamwork skills for cross-department collaboration.
Company
The role is with Novotel Hotels, part of Accor.
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